Dhaba Style Gatte Ki Sabzi: • Gatte Ki Sabzi | Dhaba...
Full written recipe of Gatte Ki Sabzi (No Onion No Garlic)
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
Gatte
WATER | पानी AS REQUIRED
CUMIN SEEDS | जीरा 1 TSP
FENNEL SEEDS | सौंफ 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TSP
GRAM FLOUR | बेसन 1.5 CUPS
ASAFOETIDA | हींग 1/4 TSP
KASURI METHI | कसूरी मेथी 2 TSP
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP
SALT | नमक TO TASTE
GHEE | घी 1 TBSP
CURD | दही 2 TBSP
WATER | पानी 3 TBSP
OIL | तेल
Gravy
GHEE | घी 2 TBSP
CURD | दही 1 CUP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
RED CHILLI | लाल मिर्च 2 NOS.
ASAFOETIDA | हींग A PINCH
GINGER | अदरक 1 INCH (CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
KASURI METHI | कसूरी मेथी 1 TSP
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a stock pot filled with water over high flame so that by the time you shape the gatte the water comes to a boil.
Add coriander seeds, cumin seeds & fennel seeds into a mortar or a mixer grinder jar & grind them into a coarsely crushed spices mix, half of the quantity will be used for the dough & the remaining will be added in the gravy.
To make the dough sieve & add the gram flour into a large bowl & then add the remaining dry ingredients & mix well.
Then add the ghee & mix well & then add the curd, mix well again.
Further add water gradually & combine all the dry flour, you have to knead a soft dough.
Once all the dry flour has combined transfer the dough onto the kitchen platform, coat your hand with a bit of oil & knead the dough for 1-2 minutes until the dough becomes smooth.
Further roll the dough into a thick log & divide it into 3 equal parts, then roll the divided portion into cylinders.
Cut the cylinder in half so that they fit in the stock pot.
Add them into the boiling water & cook them for 10-12 minutes or 15 depending on the size.
Once boiled remove them from the boiling water & transfer them onto a sieve, let them cool down completely & reserve the water for further use.
To make the gravy, set a kadhai over high heat & add ghee once the kadhai gets hot & let the ghee heat up as well.
While the ghee heats up, add all the powdered spices into the curd & whisk it well, keep it aside.
Add the red chilli, remaining quantity of the spice mix, asafoetida, ginger, green chilli & kasuri methi, stir & saute them for a minute over low flame.
Then add the curd & spices mixture, make sure that the flame is set to low, stir it continuously & cook for a minute then increase the flame to medium high & cook for 2-3 minutes.
While the curd is cooking, cut the boiled gate into 2 cm thick pieces & add them into the gravy once it is cooked, mix well cook for 2-3 minutes.
To adjust the consistency of the gravy, add the water that you had reserved before in which the gatte were boiled, keep the gravy slightly thin at this stage as it will thicken up while it cooks, also taste & adjust salt if required.
Let the gravy simmer for 7-8 minutes.
Once the gravy thickens after letting it cook for 7-8 minutes, add fresh coriander & stir well.
No onion no garlic delicious gate ki sabzi is ready.
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Intro 0:00
Gatte 1:15
Gravy & Final Cooking 6:39
Plating 9:41
Outro 10:29