Besan Gatta Sabzi

1. 1
   prep · ~5 min

   Knead the gatta dough.

   1.In a mixing bowl, combine 1.5 cups besan, a pinch of salt, 1 tsp oil, and a pinch of red chili powder.

   2.Add 3 tbsp water little by little and knead into a firm, smooth dough. Rest for 5 minutes.

   TIPAdd water sparingly. A stiff dough yields firmer gatta that holds its shape while boiling.
2. 2
   boil · ~15 min

   Shape and boil the gatta.

   1.Divide the dough into 4 equal portions and roll each into a cylindrical log about 6 inches long and 1 inch thick.

   2.Bring 4 cups of water to a rolling boil in a kadai.

   3.Gently slide the dough logs into the boiling water and cook for 12-15 minutes until they float to the top and feel firm.

   4.Remove with a slotted spoon and let them cool slightly. Reserve 1 cup of the cooking water.

   TIPDon't discard the cooking water. It carries a subtle gram flour flavor that enriches the gravy.
3. 3
   prep · ~2 min

   Slice the gatta into pieces.

   Once cooled, cut each log into 1-inch thick rounds. Set aside.

4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp ghee in a kadai over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and let them crackle for 30 seconds.

   3.Add a pinch of asafoetida, 1 tsp fennel seeds, and 2 bay leaves. Sauté until fragrant, about 20 seconds.

   TIPKeep the heat medium. High heat burns the spices and makes them bitter.
5. 5
   saute · ~12 min

   Build the gravy base.

   1.Add 2 chopped onions and sauté until golden brown, about 7 minutes.

   2.Stir in 2 tsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw smell disappears.

   3.Add the tomato purée and cook until the oil separates from the mixture, about 4-5 minutes.

   TIPPatience with the onions makes all the difference. They must turn deep golden for a rich, sweet base.
6. 6
   saute · ~1 min

   Add the dry spices.

   1.Lower the heat and add a pinch of turmeric powder, 1 tsp coriander powder, and a pinch of red chili powder.

   2.Sauté for 30 seconds until the spices bloom and release their aroma.

   TIPStir continuously and keep the heat low so the powdered spices don't burn and turn acrid.
7. 7
   simmer · ~8 min

   Add yogurt and simmer the gravy.

   1.Take the pan off the heat and slowly stir in 1 cup of whisked yogurt, mixing vigorously to prevent curdling.

   2.Return to low heat and cook for 3-4 minutes, stirring occasionally, until the gravy comes together.

   3.Pour in the reserved cup of gatta cooking water, plus 1 cup of fresh water. Add a pinch of salt and bring to a gentle simmer.

   TIPAlways whisk yogurt smooth and add it off the heat. This prevents it from splitting when it meets the hot pan.
8. 8
   simmer · ~10 min

   Add the gatta slices and finish.

   1.Gently drop the sliced gatta rounds into the simmering gravy.

   2.Cover and cook on low heat for 8-10 minutes so the gatta absorbs the flavors.

   3.Sprinkle a pinch of garam masala and stir once. Turn off the heat.

   TIPLet the gatta rest in the warm gravy for 5 minutes before serving — they soak up more flavor.
9. 9
   garnish

   Garnish with fresh coriander and serve hot.

   Ladle into bowls and scatter chopped coriander leaves over the top. Pair with bajra roti or steamed rice.

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