Gatte ki Sabzi

Contains: dairy

• Ajwain

  2 g

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Curd

  whisked

  250 g

• Garam masala

  2 g

• Gram flour (besan)

  150 g

• Oil

  30 ml

• Red chili powder

  4 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Knead gram flour with a little oil, salt, chilli and carom into a firm dough.
2. 2Roll into thin ropes and boil in salted water for 8 minutes.
3. 3Drain, cool and slice the ropes into bite-sized gatte; reserve the water.
4. 4Whisk yogurt with turmeric, coriander and chilli powder until smooth.
5. 5Heat oil, crackle cumin and asafoetida in a pan.
6. 6Lower the heat and stir in the whisked yogurt, cooking until it thickens.
7. 7Add the reserved cooking water for a flowing gravy and bring to a simmer.
8. 8Slide in the gatte and simmer 8 minutes so they absorb the masala.
9. 9Finish with garam masala and coriander, then serve hot.