July 8, 2014

Rajasthani Gatta Curry / Gatte Ki Sabji / Gatte Ki Saag / Gatte Nu Saag



 
          I always wonder the variety of curries from Northern India. One very popular dish from Rajasthan where people love spicy food is a purely vegan curry prepared in fact without vegetables. I got this recipe from my good friend Reetu Upadhyay. She is excellent with Punjabi and Marwadi recipes. She has been my guru for all North Indian Dishes.




           Gram flour dumplings(Gattas) in yogurt curry with flavors of spices is the specialty of this dish. This may look like a lengthy process but its not. I am happy to explain every little step so the post went a bit lengthy. It does taste like Morru curry or Kaddi but adding these Gattas make the curry extremely wonderful. This has more of gram flour so people with gastric problems can avoid trying this or have only a little to taste. Truly a recipe that can be made for vrath with no use of Onion, Tomato or garlic. Sides very well with Roti or Rice.




Ingredients:

For Making Gatta:
Gram flour / Besan - 1 cup
Coriander seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ajwain / Carom seeds - 1/4 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as needed
Oil / Ghee - 1 tablespoon
Curd / Yogurt - 1-1/2 tablespoon

For Making Curry:
Gram flour - 1/3 cup
Water - 1-1/2 cups (Gatta cooked water)
Yogurt / Curd - 2/3 cup
Asafoetida - 1/4 teaspoon
Coriander powder - 3 teaspoons
Chilli powder - 1 teaspoons
Turmeric powder - 1/2 teaspoon
Salt - as needed

To Temper:
Oil - 2 tablespoons(Use less if you need)
Mustard Seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon

To Garnish:
Kasoori Methi - a pinch (Optional)
Coriander leaves - 1 tablespoon(Finely chopped)






Method:

For making Gatta:
  • Crush Coriander seeds and ajwain to gether using chappathi roller. To a bowl add Gram flour, Crushed coriander seeds, ajwain and all other ingredients under "For Gatta" and make them like a dough. Remember we dont need a soft dough but firm enough. Do not add water. Dough will be sticky while kneading but will become firm as we knead.


  • Divide the dough to 3 equal parts. roll the dough like small sausages. By the side boil some water in a bowl(Deep enough to dip the gatta) and add these gattas. Remember water should boil very well while adding gatta inside. Cook them in medium high heat for 10 to 12 minutes (you will see them floating on top with small bubbles on it when its done). 


  • Drain the gatta, reserve the water in a separate bowl to use while making gravy. Slice these gatta's to pieces of about 1/4 inch thick. Shallow fry them until golden brown and crispy, keep aside (We can also deep fry them or completely avoid this process and add them directly to curry after slicing).


  For Making Curry:
  • Take a bowl, Mix water, gram flour together without lumps and keep aside(I used water in which Gatta was cooked). In another bowl mix yogurt, asafoetida, coriander, chilli, turmeric powders, salt and keep aside.


  • Heat oil in a pan and add all the ingredients under "To Temper" column. Once mustard splits, remove the pan from the stove, add curd batter we prepared and keep stirring to avoid curdling. Add water mixed with gram flour to it and cook for 10 minutes on medium flame. Keep stirring in the middle. Add some more water if the curry looks too thick after boiling.


  • Once it boils check salt and add Gatta with Kasoori Methi. Stir well and keep it closed on Lowest flame for 10 minutes(This is the stage the Gatta soaks the curry). Add coriander leaves and switch off. Let it sit for 10 minutes before serving.



My Notes:
  • The Dough of gatta should not be very soft, it should be firm enough so that they dont break while boiling.
  • Add Gatta only after water starts to boil very well. When they float on top it means they are done. If they dont float after 10 to 12 minutes of cooking then slightly lift them from bottom because it might have stuck in the bottom.
  • Reserve the water in which gatta was cooked.
  • Shallow fry or Deep frying is optional. Many dont do that but it enhances flavor and taste.
  • While adding curd to heat there are chances of curdling and that is the reason I suggest to remove from stove and add the curd, stir well to avoid curdling. Add water according to the thickness required but creamy curry is what the actual gravy should be. 




Happy to Link this post for 73rd Edition of MLLA

Foodfor7stagesoflife - Radhika Vasanth
The Well Seasoned Cook - Susan.L.Wolfe

77 comments:

  1. Delicious and wonderful looking curry. Wonderfully prepared.
    Deepa

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  2. Awesome pics Divya.Love the way u have explained it step by step.I was actually thinking of buying that white dish the other day.Love the boat shape:)

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    1. Meena you wont believe i got this from a thrift store for just 50 cents whereas new one from store would be around 7 dollars...well as its only for photography!

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    2. Seriously 50 cents! Oh and 7 is actual price then I found it here in markdown- 3.99.Oh God please save that bowl for me until I reach the shop!!:)I guess only food bloggers understand how valuable props are:))

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    3. cool for 4 bucks then its a good deal...i saw the same plate at Walmart for 7 bucks months back...yup only food bloggers know the value of props...try thrift stores sometimes you get beautiful things for just some bucks

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  3. Nice and very inviting, the pieces drenched in the thick delicious curry.

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  4. this is my fav sabzi you have made them so delicious dear :) make me hungry .. love to have them with hot phulkas !! :)

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  5. have tasted it ! but never tried it so far ! good one !

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    1. Thank you aparna...you should definitely try this not because my recipe because it is one wonderful dish to make

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  6. Wow! The gatta curry looks amazingly delicious Divya.. Awesome clicks too dear :-)

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  7. Hello Divya,
    Loved this curry. You have clicked the pictures beautifully.Loved your step by step pictorials. I don't think anyone can go wrong in this.And the best thing is that you have shallow fried gattas instead of deep frying them.

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    1. Thank you namitha....yes i could have simply stir fried but i love that crisp gattas...so had to shallow fry.

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  8. Lovely and healthy!! I've been thinking of making gatta curry for longest time now.. after looking at your mouthwatering pics, i will go ahead and make it now :)

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  9. that curry is calling me to come over with a couple of chappathis!! looks so creamy and delicious... lovely step by step as well, divs... :)

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  10. Beautifully done, looks very delicious.

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  11. Simply stunning and very inviting, love the creamy texture and lovely gatta curry...

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  12. Looks Very Inviting, Love all the clicks!! :)

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  13. Yummy Curry... perfectly captured...

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  14. One of my recent favourite from Rajasthani cuisine, delicious sabji.

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  15. i'm in for any rajasthani food :) excellent preparation divya..

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  16. superb dear... my favorite curry :)

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  17. wonderful...i love this gatte ki curry a lot...this is superb

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  18. Lemme make it today itself!!! I always make gatta n papad ki subzi as it gives me some added flavors... This one will do for today :) Lovely clicks, Divya...

    Visit me @ www.cookingwithsj.com

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  19. Another scrumptious recipe! I love curry and it would be wonderful over rice. :) YUM. I love your detailed step by step instructions too. Making the recipe very easy to follow.

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  20. Delicious gatta curry Love it, I need to try it sometime.

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  21. This has been on my to-do list for so long Divya. Looks so inviting! And stunning clicks :)

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  22. This comment has been removed by a blog administrator.

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  23. Mouth watering, totally! This one is from my native place and one of my favorite dishes. We don't fry the gattas but add them directly to the curry after boiling. Your curry looks flavorful, I feel like having it right now.

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  24. The curry looks so creamy and yummy ! The gatte looks so perfect and yum ! Nice clicks !

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  25. Yummy recipe with spectacular photos,happy to visit your blog,please hop over mine too :)

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  26. I really admire the way u click step by step with a lil one around...btw the curry looks super delicious :)

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  27. Looks so perfect & creamy.. Love the look of it though I have not tried this one yet.. Have to try, it's been long time :)

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  28. Wow this looks creamy , super tempting.

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  29. This curry looks perfect for my chapathi..
    I'm going to try this soon Divya..
    (I tried your beans and carrot dry curry, it was superb with chapathi :) )

    Shree
    http://easycooknbake.blogspot.co.uk/2013/09/1-minute-coffee-mug-cake-1-minute-egg.html

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    1. Glad you liked beans and carrot poriyal recipe...thank you for trying and letting me know...would love to hear after you try this recipe too :)

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  30. never heard of this before.Really interesting and would love to try.This curry looks very rich and creamy...

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  31. aha looks so yummy Divya...i am also planning to do this...

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  32. Hi Divya, This is a new dish to me but one I really want to try very soon. Thanks so much for sharing and for submitting it to the YBR this month.

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  33. G'day! Wonderful photo, true!
    Thank you for allowing me today in learning something new!
    Cheers! Joanne
    Viewed as part of Your Best Recipes Sept

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