Gatte ki Sabzi with Butter Naan

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups of besan, 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, 0.5 tsp ajwain, a pinch of hing, 3/4 tsp salt, and the optional pinch of baking soda.
   • Add 1/4 cup of curd and 1 tbsp of ghee. Mix everything with your fingertips until it resembles coarse crumbs.
   • Add 2-3 tablespoons of water, one at a time, and knead into a firm, smooth, and non-sticky dough. Do not over-knead. Cover and let it rest for 10 minutes.
2. 2

   Shape and Boil the Gatte

   • Divide the rested dough into 4-5 equal portions. Roll each portion on a lightly greased surface into a cylindrical log about 1/2-inch thick.
   • In a wide pot, bring 5 cups of water to a rolling boil. Gently slide the gatte logs into the boiling water.
   • Cook on medium-high heat for 12-15 minutes. They are cooked when they float to the surface and develop small blisters. Do not overcook.
   • Using a slotted spoon, remove the gatte and place them on a plate to cool down. CRUCIAL: Reserve the nutrient-rich water they were boiled in for the gravy.
   • Once cooled for about 10 minutes, cut the logs into 1/2-inch thick roundels.
3. 3

   Prepare the Gravy Base

   • In a separate bowl, whisk the remaining 1 cup of curd until completely smooth to prevent lumps.
   • Heat the remaining 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them crackle.
   • Add 1/4 tsp of hing, followed by the finely chopped onion. Sauté for 5-7 minutes until the onions are soft and golden brown.
   • Add 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see ghee separating at the edges.
4. 4

   Temper the Yogurt and Spices

   • Reduce the heat to the absolute lowest setting. This is key to prevent the curd from splitting.
   • Add the dry spices: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds.
   • Slowly pour the whisked curd into the pan while stirring continuously and vigorously with your other hand. Do not stop stirring.
   • Continue to stir constantly for 2-3 minutes until the gravy comes to a gentle simmer. You will see the color deepen and the gravy thicken slightly.
5. 5

   Combine and Simmer

   • Once the yogurt is cooked, add approximately 2 to 2.5 cups of the reserved gatte water to the pan. Add the remaining 1 tsp of salt and mix well.
   • Increase the heat to medium and bring the gravy to a boil.
   • Gently add the cut gatte pieces to the boiling gravy.
   • Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the gatte to soften and absorb the flavors of the gravy.
   • Turn off the heat. Stir in 0.5 tsp of garam masala and 1 tbsp of crushed kasuri methi.
6. 6

   Garnish and Serve

   • Garnish with 2 tbsp of freshly chopped coriander leaves.
   • Let the sabzi rest for 5-10 minutes before serving, as the gravy will thicken slightly.
   • Serve hot with phulka, bajra roti, or steamed basmati rice.