Soft chickpea flour dumplings stuffed with a rich filling of paneer and nuts, simmered in a creamy, tangy yogurt-based gravy. A royal Rajasthani delicacy perfect for special occasions.
Prep35 min
Cook50 min
Servings4
Serving size: 1 serving
537cal
21gprotein
44gcarbs
32g
Ingredients
1.5 cup Besan
1.125 cup Yogurt (full-fat, whisked)
6 tbsp Neutral Oil (e.g., sunflower or canola oil)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Govind Gatta Curry, Jeera Rice and Masala Omelette
Aromatic Govind Gatta Curry with Jeera Rice and a protein-packed masala omelette. Soul-satisfying!
This marwari dish is perfect for dinner. With 1090.86 calories and 42.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp
Water
(for kneading dough, as needed)
100 g Paneer (grated)
50 g Khoya (crumbled or grated)
2 tbsp Cashews (finely chopped)
1 tbsp Raisins
1 pc Green Chili (finely chopped)
0.5 inch Ginger (finely grated for stuffing)
3 tbsp Coriander Leaves (finely chopped)
1 tsp Garam Masala
3 tbsp Ghee
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pc Cloves
1 pc Onion (medium, pureed)
1 tbsp Ginger-Garlic Paste
2 pc Tomatoes (medium, pureed)
1 tbsp Kasuri Methi (crushed)
Instructions
1
Prepare the Gatta Dough
In a large bowl, combine 1.5 cups besan, 2 tbsp yogurt, 2 tbsp neutral oil, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp carom seeds, 0.25 tsp asafoetida, and 0.75 tsp salt.
Mix with your fingertips to form a crumbly texture.
Gradually add about 2-4 tbsp of water and knead into a firm, smooth dough. Do not make it too soft.
Cover with a damp cloth and let it rest for 20 minutes.
2
Prepare the Stuffing
In a separate bowl, combine 100g grated paneer, 50g crumbled khoya, 2 tbsp chopped cashews, 1 tbsp raisins, 1 chopped green chili, 0.5 inch grated ginger, 1 tbsp chopped coriander leaves, 0.25 tsp garam masala, and 0.25 tsp salt.
Mix gently until everything is well combined. Set aside.
3
Shape and Stuff the Gattas
Divide the rested dough into 4 equal portions.
Take one portion and roll it into a 4-inch diameter circle, about 1/4 inch thick.
Place a quarter of the stuffing mixture along the center of the circle.
Carefully bring the edges together, enclosing the filling, and roll it into a smooth cylindrical log about 1-inch in diameter. Pinch the ends to seal them completely.
Repeat with the remaining dough and stuffing.
4
Boil the Gattas
In a wide pot, bring 6 cups of water to a rolling boil.
Gently slide the stuffed gatta 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.
Using a slotted spoon, carefully remove the gattas and place them on a plate to cool. IMPORTANT: Reserve the cooking water for the gravy.
5
Cut and Fry the Gattas
Once the gattas have cooled slightly (about 10 minutes), cut them into 1-inch thick roundels.
Heat the remaining 4 tbsp (1/4 cup) of neutral oil in a pan over medium heat for shallow frying.
Carefully place the gatta pieces in the hot oil and fry for 3-4 minutes per side, until they are golden brown and crisp.
Remove the fried gattas and set them on a plate lined with a paper towel.
6
Prepare the Gravy
In a heavy-bottomed pan or kadai, heat 3 tbsp of ghee over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, and 2 cloves. Sauté for 30 seconds until fragrant.
Add the pureed onion and cook for 6-8 minutes, stirring occasionally, until it turns light golden brown.
Add 1 tbsp ginger-garlic paste and cook for another minute until the raw smell disappears.
Stir in the pureed tomatoes and cook for 5-7 minutes, until the mixture thickens and oil begins to separate at the edges.
Add the dry spices: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté for 1 minute.
Reduce the heat to the lowest setting. Add 1 cup of whisked yogurt, a little at a time, stirring continuously and vigorously to prevent curdling. Cook for 2-3 minutes until the gravy thickens again.
7
Simmer and Finish the Curry
Pour in 2 cups of the reserved gatta cooking water and add 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Gently add the fried gatta pieces to the simmering gravy.
Cover the pan and cook on low heat for 5-7 minutes, allowing the gattas to soften and absorb the flavors.
Stir in 0.75 tsp garam masala and 1 tbsp of crushed kasuri methi. Simmer for one more minute.
Turn off the heat. Garnish with the remaining 2 tbsp of chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).