Shahi Gatte ki Sabzi
A true Rajasthani ‘thaali’ is incomplete without a traditional ‘gatte ki sabzi’. Simple ingredients from the kitchen cupboard are put together to make the ‘gattas’ which are later enrobed in a tangy and spicy gravy. Verka Dahi is the key ingredient used to bind the dough together as well as to make the delicious, velvety gravy. Once the ‘gatte’ are prepared, they can also be tossed into a rice pulao or sauteed with a leafy green ‘saag’.
- 1 cup ‘besan’
- 2 cups Verka Dahi
- ¾ tbsp ginger-garlic paste
- 1 tbsp oil
- ¼ tsp salt
- ¼ tsp each of red chilli powder, haldi and garam masala
- ½ tsp jeera
- 2½ tsp kasturi methi
- A pinch of ‘heeng’
- A paste of 3 tomatoes, 4 cloves of garlic, 1-inch piece of ginger, and 2 green chillies.
- 1 bay leaf
- ½ tsp cloves
- 1 tsp whole coriander seeds (sabut dhania)
- Chili, salt and haldi to taste
- 2½ tbsp Verka Ghee
- In a deep bowl, add the besan, ginger-garlic paste, salt, masalas, heeng, jeera and ½ tsp kasturi methi. Stir to mix. Add oil and 1/2 cup of Verka Dahi to make a dough. Sprinkle little water if needed.
- Shape the dough into long sausage shapes.
- Set up enough water for boiling and add some salt and a few drops of oil to it. Now tip the gatte into the water. Boil till they float on to the surface of the water. Drain.
- Heat Verka Ghee in a deep pan or ‘kadhaai’, add dhania seeds, bay leaf and cloves. Fry till fragrant.
- Pour the tomato paste into the pan and cook, adding kasturi methi, salt, chilli powder and haldi while stirring.
- When the oil leaves the mixture, add 1½ cups of Verka Dahi, a little at a time. Add ½-1 cup of water, stir constantly to cook, then simmer for 10-12 minutes.
- Cut the log shaped gatte into thick chunks and add to the gravy. Cook further for 10 minutes.
- Adjust the salt level and serve hot, garnished with fresh coriander leaves.
Note: The amount of water added to the gravy depends on how thin or thick you want the gravy to be. Remember that the ‘gatte’ will also absorb some water while cooking. Go one step further and try some stuffed ‘gatte’. Make a mixture of crumbled Verka Paneer, raisins, chopped cashews, salt and chilli powder. Make balls of the ‘gatte’ dough, flatten out, stuff with some of the filling, and roll on your palm to make a smooth sphere. These little gems can now be boiled and tossed into a prepared gravy.