Rajasthani Shahi Gatta Curry

  

Dear Friends,

                Today I am here to share a famous vegan version of the 'gatte ki sabzi' recipe of Rajasthan. Before sharing the recipe, let me tell you this curry can also be made using onion and garlic. But, today will share with you the 'Marwari Jains' version. Without using onions, garlic in the recipe. So let's start making Shahi gatte ki sabzi.

 Ingredients:-

For making Gatta-

1. Gram flour- 3cups.
2. Yogurt- 1cup(whisked).
3. Soda Bicarbonate-1/4tsp.
4. Red chili powder-1tsp.
5. Asafoetida- 1/2tsp.
6. Carom seeds-1/2tsp.
7. Ginger-1/2 inch(grated)
8. Turmeric powder-1tsp.
9. Sunflower oil- 2tbsp.
10. Salt- To taste.

For Gatta stuffing:-

1. Cottage Cheese(paneer)- 150g(grated).
2. Green Chilies- 3-4(finely chopped).
3. Khoya(Mawa)-150g(grated).
4. Cashews- 8-10(chopped).
5. Raisins-10-12(whole).
6. Desiccated coconut- 3tbsp
7. Salt- To taste.

For the gravy-

1. Yogurt-1cup(whisked).
2. Red chili powder-1tsp.
3. Turmeric powder-1tsp.
4. Mawa(khoya)-1/2cup(grated).
5. Coriander Powder-1-1/2tbsp.
6. Cumin powder-1tsp.
7. Garam Masala powder-1tsp.
8. Gram flour-4tbsp.
9. Coconut milk- 4tbsp.
10. Salt-To taste.
11. Oil- 4-5tbsp.

For seasoning:-

1. Bay leaves- 2nos.
2. Dry red chili-4nos.
3. Asafoetida-1tsp.
4. Cumin Seeds-1tsp.
5. Mustard seeds-1tsp.

For garnishing:-

1. Cilantro leaves-A handful(chopped).

Preparation Method:-

Step 1- First, take a mixing bowl. Add khoya, paneer(cottage cheese), almonds, cashews, raisins, Desiccated coconut, Salt, and green chilis. Mix gently and set aside.

Step 2- Take another mixing bowl. Add gram flour, soda bicarbonate, salt, red chili powder, asafoetida, carom seeds, turmeric powder, ginger, yogurt, oil. Mix all ingredients well to get a crumble. Now, add little by little water and knead to make a stiff dough.

Step 3- Now, divide the dough into equal portions. Make balls with them. Take the ball between your palm and slightly flatten the dough. Place 1 tsp of stuffing mixture between the dough and cover the dough. Give a cylindrical shape. Set aside. Follow the same process for the remaining dough.

Step 4- Place a deep pan on medium flame. Add sufficient water and let the water boil. When the water will starts boiling, slide the gatta in the boiling water. Cook the gattas until the toothpick comes out clean, and the gattas will start floating. Once done, take out the gatta from the boiling water. Set them aside in a bowl. Reserve the stock.

Step 5- Place a wok on medium flame. Add oil once oil is heated well, next add bay leaves, dry red chilies, cumin seeds, mustard seeds, asafoetida. Saute the spices for a few seconds.

Step 6- Next, add gram flour, khoya, and cook until raw aroma goes away. Now, add cumin powder, coriander powder, red chili powder, turmeric powder, salt, garam masala, and yogurt. Combine all spices well. Cook until the oil visible from the sides of the wok.

Step 7- Then add reserve stock. Stir and mix well. Check alt and spice at this stage. If required, add more salt and spice.

Step 8- Now, add gattas and cook for 5-6 minutes or until gravy will become thickens. 

Step 9- Next, add coconut milk and cook for another 3-4 minutes. Once the oil will visible on the curry, turn off the flame.

Step 10- Now garnish gatta curry with chopped cilantro leaves. Serve hot with Naan.