Gatte Ki Sabzi | No Onion No Garlic | बिना प्याज़ टमाटर लहसुन के गट्टे की सब्जी | Chef Sanjyot Keer

By Your Food Lab · 60 min

Ingredients

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Coarsely crush the cumin, fennel and coriander seeds. Set half aside for the dough and add the rest to the gravy later.
3. Sift the gram flour into a large bowl and add the dry ingredients: half the crushed seed mix, asafoetida, kasuri methi, crushed carom seeds, turmeric, red chilli powder and salt. Mix well.
4. Add 1 tablespoon ghee and mix, then add 2 tablespoons curd and mix again.
5. Gradually add water, bringing the flour together into a soft dough.
6. Knead the dough on an oiled surface for 1-2 minutes until smooth.
7. Roll the dough into a thick log, divide it into 3 equal parts, and roll each into a cylinder. Cut each cylinder in half.
8. Add the gatte to the boiling water and cook 10-12 minutes, or 15 minutes for larger pieces. Remove them, drain, and let them cool completely. Reserve the cooking water.
9. For the gravy, heat 2 tablespoons ghee in a kadhai over high heat. Whisk the curd with the turmeric, Kashmiri chilli powder and spicy red chilli powder and set aside.
10. Lower the heat, add the whole red chillies, the reserved spice mix, asafoetida, chopped ginger, green chillies and 1 teaspoon kasuri methi, and sauté for a minute.
11. Keep the flame low, add the spiced curd and stir continuously for a minute. Then raise the heat to medium-high and cook 2-3 minutes.
12. Cut the cooled gatte into 2 cm pieces, add them to the gravy, mix well and cook 2-3 minutes.
13. Add reserved cooking water to reach a slightly thin consistency, adjust salt if needed, and simmer 7-8 minutes until thickened.
14. Stir in the chopped fresh coriander and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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