Gatte ki Sabzi with Omelette

Instructions

1. 1

   Prepare the Gatte Dough

   • In a mixing bowl, combine 1.5 cups besan, 2 tbsp curd, 1 tbsp oil, carom seeds, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp coriander powder, asafoetida, and 0.75 tsp salt.
   • Mix the ingredients well 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.
   • Divide the dough into 4-5 equal portions and roll each into a cylindrical log about 1/2-inch thick.
2. 2

   Boil the Gatte

   • Bring 5 cups of water to a rolling boil in a wide pan.
   • Carefully slide the dough logs into the boiling water. Cook for 12-15 minutes on medium-high heat.
   • The gatte are cooked when they float to the top and develop small bubbles on their surface.
   • Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Reserve the cooking water for the gravy.
   • Once cooled, slice the gatte logs into 1/2-inch thick roundels.
3. 3

   Prepare the Yogurt Gravy Base

   • In a separate bowl, add 1.5 cups of curd and whisk vigorously until it is completely smooth and lump-free.
   • To the smooth curd, add 2 tbsp of besan, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder.
   • Whisk again until all the spices and besan are fully incorporated into the curd, forming a smooth paste.
4. 4

   Cook the Gravy

   • Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
   • Add the finely chopped onion (reserving some for the omelette) and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Turn the heat to the absolute lowest setting. Slowly pour in the curd-spice mixture, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
   • Continue to cook on low heat, stirring constantly, for about 4-5 minutes until you see oil separating at the edges of the masala.
   • Gradually add 2 to 2.5 cups of the reserved gatte cooking water and 1.5 tsp salt. Stir well and bring the gravy to a gentle simmer on medium heat.
5. 5

   Finish the Sabzi

   • Gently add the sliced gatte pieces to the simmering gravy.
   • Cover the pan and let it cook on low heat for 6-8 minutes, allowing the gatte to soften and absorb the flavors of the gravy.
   • Turn off the heat. Stir in the garam masala and crushed kasuri methi.
   • Garnish with 2 tbsp of chopped coriander leaves and mix gently.
6. 6

   Make the Omelettes

   • In a bowl, crack 2 eggs. Add a quarter of the reserved chopped onion, tomato, green chili, and coriander leaves.
   • Season with a pinch of salt and black pepper. Whisk vigorously until the mixture is light and frothy.
   • Heat a small non-stick pan with a little oil over medium heat.
   • Pour the egg mixture into the pan. Cook for 1-2 minutes until the edges are set, then fold it in half.
   • Cook for another minute until golden brown and cooked through. Repeat the process to make 4 omelettes.
7. 7

   Serve

   • Ladle the hot Gatte ki Sabzi into serving bowls.
   • Place a fresh, warm omelette on the side or partially on top of the sabzi.
   • Serve immediately with hot rotis, parathas, or steamed rice.