Gatte ki Sabzi, Missi Roti and Kachumber Salad

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
   • Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
   • Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
   • Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2. 2

   Boil the Gatte

   • In a wide pot, bring 4 cups of water to a rolling boil.
   • Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
   • The gatte are cooked when they float to the top and develop small blisters on their surface.
   • Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
3. 3

   Prepare the Gravy Base

   • Once the gatte have cooled for about 10 minutes, cut them into 1/2-inch thick roundels. Set aside.
   • In a separate bowl, whisk 1 cup of curd until completely smooth. Add 1.5 tsp coriander powder, 1 tsp red chili powder, and 0.5 tsp turmeric powder to the curd. Whisk again to form a lump-free, spiced yogurt mixture.
4. 4

   Temper and Sauté Aromatics

   • Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
   • Add 1 tsp jeera and let them splutter. Add 0.25 tsp hing and sauté for a few seconds.
   • Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
   • Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
5. 5

   Build and Simmer the Gravy

   • Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
   • Reduce the heat to the absolute minimum. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously to prevent it from curdling.
   • Continue stirring and cook on low heat for 2-3 minutes until the gravy thickens slightly.
   • Gradually add 1.5 to 2 cups of the reserved gatte cooking water and the remaining 0.75 tsp salt. Stir well to combine.
   • Increase the heat to medium and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes until it reaches your desired consistency.
6. 6

   Finish and Serve

   • Add the cut gatte pieces to the simmering gravy. Gently stir and let it cook for another 5 minutes, allowing the gatte to absorb the flavors.
   • Sprinkle 0.5 tsp garam masala and 2 tbsp chopped coriander leaves over the curry. Give it a final gentle stir.
   • Turn off the heat and let the sabzi rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
   • Serve hot with roti, paratha, or steamed rice.