Govind Gatta Curry, Jeera Rice and Masala Omelette

Instructions

1. 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. 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. 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. 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. 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. 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. 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.