Egg Gatte ki Sabzi

1. 1

   Step 1

   • a.Prepare the Egg Gatte Dough
   • b.In a mixing bowl, combine 1 cup besan, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, ajwain, hing, and 0.5 tsp salt. Mix the dry ingredients well.
   • c.Crack in the 3 eggs and add 1 tbsp of vegetable oil.
   • d.Knead everything together to form a smooth, firm, and non-sticky dough. If the dough is too sticky, add a teaspoon of besan at a time; if too dry, add a few drops of water.
2. 2

   Step 2

   • a.Boil and Slice the Gatte
   • b.Divide the dough into 4 equal portions. Roll each portion between your palms into a cylindrical log, about 3/4-inch thick.
   • c.In a wide pot, bring 5-6 cups of water to a rolling boil.
   • d.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 surface and develop small bubbles on their skin.
   • e.Using a slotted spoon, remove the cooked gatte and place them on a plate to cool for 5-10 minutes. IMPORTANT: Reserve at least 1.5 cups of the cooking water for the gravy.
   • f.Once slightly cooled, slice the logs into 1/2-inch thick roundels. Set aside.
3. 3

   Step 3

   • a.Prepare the Yogurt Base for Gravy
   • b.In a separate bowl, add the 1 cup of curd and 1 tbsp of besan.
   • c.Whisk vigorously until completely smooth and no lumps remain. This is a critical step to prevent the curd from splitting when added to the hot pan.
4. 4

   Step 4

   • a.Sauté Aromatics and Spices
   • b.Heat 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
   • c.Add the cumin seeds and mustard seeds. Allow them to splutter for about 30 seconds.
   • d.Add the finely chopped onion and sauté for 6-8 minutes, until it turns soft and golden brown.
   • e.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
5. 5

   Step 5

   • a.Build the Gravy
   • b.Reduce the heat to the lowest setting. Add 0.5 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
   • c.Slowly pour in the whisked yogurt-besan mixture while stirring continuously and vigorously. Do not stop stirring for the first 2-3 minutes to prevent curdling.
   • d.Continue to cook on low-medium heat, stirring occasionally, for about 5-7 minutes until the masala thickens and you see ghee separating at the edges.
6. 6

   Step 6

   • a.Simmer and Finish the Sabzi
   • b.Once the gravy base is cooked, pour in 1.5 cups of the reserved gatte water and add 1 tsp of salt. Stir well to combine.
   • c.Bring the gravy to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing it to thicken.
   • d.Gently add the sliced egg gatte to the simmering gravy. Cook for another 3-4 minutes, allowing the gatte to absorb the flavors.
   • e.Sprinkle the garam masala over the curry and give it a final stir. Turn off the heat.
   • f.Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.

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