Gatta curry or gatte in shahi gravy. A very delicious and no onion garlic curry from Rajasthan.
Our this week’s 78th #Foodiemonday bloghop theme is regional cuisine. And I have chosen Rajasthan. The state known as the land of Maharajas. This princely state is famous for it’s vibrant culture and rich heritage.
Rajasthan is well known for it’s vast array of savouries and sun-dried snacks. The delicious curries of this state are based on gram flour or pulses. Spices, dry fruits and curd are mainly used in the Rajasthani delicacies.
Rajasthani gatta curry or gatte ki subzi is a vegetarian dish made of steamed or boiled besan/chickpea flour dumplings in a spicy and tangy yoghurt based gravy. A very popular dish of this state.
Besan/chickpea flour – 1 cup
Curd – 1 tablespoon
Chopped cilantro – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Green chilli – 1 – 2 finely chopped
Oil – 1 tablespoon
salt to taste
Oil for frying the gatte
Curd – 1 cup
Besan/chickpea flour – 1 tablespoon
Slit green chilli – 1 – 2
Cumin seeds – 1/2 teaspoon
Sarson or mustard seed – 1/4 teaspoon
Saunf or fennel seeds – 1/4 teaspoon
Hing or asafoetida – 1/4 teaspoon
Bay leaf – 1
Green cardamom – 2 crushed
Cinnamon – 1″ piece crushed
Cloves – 2 crushed
Curry leaves – 2 – 4
Turmeric powder – 1/2 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Chilli powder – 2 teaspoon
Garam masala powder – 1/2 teaspoon
Khoya/mawa – 1 heaped tablespoon
Oil – 2 tablespoon
Chopped cilantro – 2 tablespoon
Fried cashew nuts for garnish
In a bowl mix besan/chickpea flour, curd, salt, turmeric powder, oil, chopped cilantro and green chilli. Make a firm dough. Add little water if require. You can use a pinch of soda or baking powder. I didn’t.
Divide the dough into 4 equal parts.
Shape each part into long cylindrical roll. The dough will be sticky. So take little oil in your palm and then shape the rolls.
Keep the rolls aside for 10 – 12 minutes.
Boil enough water to cook the rolls. Add the rolls gently in the boiling water. Boil for 8 – 10 minutes or until they float on top. Remove the rolls from water.
Don’t discard the remaining water, we will use it to make gravy.
Cut the rolls into 1/2 inch long pieces and fry them in oil. Keep the fried gatte aside.
Mix curd and 1 tablespoon besan/chickpea flour. Beat well to make a lump free smooth mixture. Add 1/4 cup water and beat again.
Heat oil in a pan. Add bay leaf, cumin seeds, mustard seeds, fennel seeds or saunf, curry leaves, asafoetida or hing, crushed cardamom, cinnamon and cloves.
Let the seeds crackle and add khoya/mawa. Saute for few seconds on low flame. Add all the spices and mix well. Saute till oil leaves the sides.
Add curd and besan/chickpea flour mixture, remaining water of boiled gatte, salt and 1 cup water. Let the mixture boil, stir continuously. Cook on low flame for 10 minutes.
You can add more water if require to make a semi thick gravy.
Now add the fried gatte. And boil again for 5 – 6 minutes.
Gatta curry is ready. Garnish with chopped cilantro and fried cashew nuts.
Serve hot with steamed rice or roti or Indian flat bread.