Gatte Ki Sabzi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare for Gatte Dough

   First, get your tools ready: a mixing bowl, saucepan, knife, cutting board, and measuring spoons. In the mixing bowl, combine 1 cup (100g) besan, 1/2 tsp ajwain, 1 tsp salt, and 1 tbsp ghee/oil. Mix these dry ingredients well with your fingers until the mixture looks crumbly, like wet sand.

2. 02

   Knead the Gatte Dough

   Gradually add water, about 2-3 tablespoons at a time, to the besan mixture. Knead it into a firm, non-sticky dough. It should be stiff enough to hold its shape but not dry. This will take about 5-7 minutes of kneading.

3. 03

   Shape the Gatte Ropes

   Divide the dough into 6 equal portions. On your cutting board, roll each portion into a long, thin rope, about 1 cm (half an inch) thick and 15 cm (6 inches) long. They should look like thick pencils. Make sure they are uniform in thickness so they cook evenly.

4. 04

   Boil the Gatte Ropes

   In the saucepan, bring 3 cups (720ml) of water to a rolling boil over high heat. Carefully drop the gatte ropes into the boiling water. Reduce the heat to medium and let them boil for 12-15 minutes. The gatte will float to the top and develop tiny bubbles on their surface when cooked.

5. 05

   Slice the Gatte

   Using a slotted spoon, carefully remove the cooked gatte ropes from the water and place them on your cutting board. Let them cool for 5 minutes. Once cool enough to handle, slice each rope into 1.5 cm (half-inch) thick pieces. These are your gatte pieces.

6. 06

   Prepare the Gravy Base

   In the mixing bowl, whisk 1.5 cups (360ml) curd until completely smooth, with no lumps. Add 1 tsp Kashmiri chilli powder, 1/2 tsp turmeric powder, and 0.5 tsp salt to the whisked curd. Mix everything well until the spices are fully incorporated into the curd.

7. 07

   Temper the Spices

   Heat 2 tbsp ghee/oil in the kadhai/wok over medium heat. Once the oil is hot (it will shimmer slightly), add 1 tsp jeera (cumin seeds) and a pinch of hing. Let the jeera splutter and turn light brown, which takes about 30 seconds to 1 minute. Do not let it burn.

8. 08

   Cook the Gravy

   Reduce the heat to low. Slowly pour the spiced curd mixture into the kadhai/wok, stirring continuously to prevent the curd from curdling. Keep stirring for 3-4 minutes until the gravy comes to a gentle simmer and thickens slightly. If it looks too thick, add 1/2 cup (120ml) of the reserved gatte boiling water.

9. 09

   Simmer the Gatte

   Add the sliced gatte pieces to the simmering gravy. Stir gently to coat all the gatte pieces. Cover the kadhai/wok and let it simmer on low heat for 8-10 minutes. This allows the gatte to absorb the flavors of the gravy.

10. 10

    Final Touches and Garnish

    After 8-10 minutes, the gravy should have thickened and the gatte will be soft. Taste and adjust salt if needed. Sprinkle with 2 tbsp finely chopped fresh coriander leaves. Your Gatte Ki Sabzi is ready to be served hot with roti or rice.