Anda Gatte ki Sabzi

1. 1
   prep · ~15 min

   Prepare the gatte dough and encase the boiled eggs.

   1.In a mixing bowl, combine besan, a pinch of salt, a pinch of red chili powder, and a pinch of turmeric powder.

   2.Add 2 tsp oil and mix well. Gradually add water (about 4-5 tbsp) and knead into a firm, smooth dough. Rest for 10 minutes.

   3.Divide the dough into 4 equal portions. Flatten each portion into a disc large enough to wrap a boiled egg.

   4.Wrap each boiled egg completely with the dough disc, sealing the edges smoothly to form a uniform ball. Ensure there are no cracks.

   TIPThe dough should be firm, not soft like roti dough, to prevent it from breaking while steaming.
2. 2
   steam · ~15 min

   Steam the egg-stuffed gattas.

   1.Grease a steamer plate lightly with oil. Place the stuffed gatta balls on the plate with space between them.

   2.Steam for 12-15 minutes on medium heat until the besan layer looks slightly glossy and cooked.

   3.Remove from the steamer and let them cool for 5 minutes. Slice each steamed ball into half-inch thick rounds. Set aside.

   TIPDon't overcrowd the steamer; steam in batches if necessary for even cooking.
3. 3
   saute · ~15 min

   Build the gravy base.

   1.Heat the remaining oil in a kadai over medium heat. Add cumin seeds and let them splutter.

   2.Add asafoetida and chopped onions. Sauté until they turn golden brown (5-7 min).

   3.Add ginger-garlic paste and green chilies. Sauté until the raw aroma disappears (1 min).

   4.Add tomato puree and cook until the oil separates from the masala (4-5 min).

   TIPStir continuously after adding the yogurt to prevent it from curdling.
4. 4
   simmer · ~15 min

   Simmer the gravy with sliced gattas.

   1.Lower the heat to its minimum setting. Add the whisked yogurt to the pan, stirring vigorously to mix.

   2.Add coriander powder, remaining turmeric, and salt. Mix well and cook for 2 minutes.

   3.Pour in 1.5 cups of water, stir, and bring the gravy to a gentle simmer.

   4.Gently slide in the sliced gatte rounds. Cover and simmer on low heat for 10-12 minutes, allowing the gattas to soak up the flavors.

   TIPKeep the heat low; a rolling boil will separate the yogurt and make the gravy grainy.
5. 5
   temper · ~2 min

   Finish with a ghee tempering.

   1.In a small separate pan, heat ghee over medium heat.

   2.Add a pinch of red chili powder. Turn off the heat immediately once it sizzles.

   3.Pour this tempering directly over the simmering sabzi.
6. 6
   garnish · ~1 min

   Garnish and serve hot.

   1.Sprinkle garam masala and chopped coriander leaves over the curry.

   2.Serve hot with roti or steamed rice.

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