Gatte ki Sabzi

Prepare the Gravy Base

• In a separate bowl, whisk the remaining 1 cup of curd until completely smooth to prevent lumps.
• Heat the remaining 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them crackle.
• Add 1/4 tsp of hing, followed by the finely chopped onion. Sauté for 5-7 minutes until the onions are soft and golden brown.
• Add 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
• Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and you see ghee separating at the edges.

Temper the Yogurt and Spices

• Reduce the heat to the absolute lowest setting. This is key to prevent the curd from splitting.
• Add the dry spices: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds.
• Slowly pour the whisked curd into the pan while stirring continuously and vigorously with your other hand. Do not stop stirring.
• Continue to stir constantly for 2-3 minutes until the gravy comes to a gentle simmer. You will see the color deepen and the gravy thicken slightly.

Combine and Simmer

• Once the yogurt is cooked, add approximately 2 to 2.5 cups of the reserved gatte water to the pan. Add the remaining 1 tsp of salt and mix well.
• Increase the heat to medium and bring the gravy to a boil.
• Gently add the cut gatte pieces to the boiling gravy.
• Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the gatte to soften and absorb the flavors of the gravy.
• Turn off the heat. Stir in 0.5 tsp of garam masala and 1 tbsp of crushed kasuri methi.

Garnish and Serve

• Garnish with 2 tbsp of freshly chopped coriander leaves.
• Let the sabzi rest for 5-10 minutes before serving, as the gravy will thicken slightly.
• Serve hot with phulka, bajra roti, or steamed basmati rice.