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While not everyone may find the huge swathes of sand and humid weather appealing, Rajasthan’s cuisine is not something that you can ignore. The state’s food is definitely one of the factors that draw people from different parts of the world. They’ve got plenty of dishes - right from meat-based fiery curries to creamy vegetables and decadent desserts. The non-vegetarian food lovers would surely be appeased at the sight of Laal Maas or Junglee Maas, while for the vegetarians, Dal Bati Churma and Gatte Ki Sabzi can be the highpoint.
Given the extensive fare of Rajasthan, we’ve fetched a delicious recipe from Chef Kum Singh - the Executive Chef at Ghoomar Thali Restaurants. The restaurant has opened a new outlet at Signature Food Mall in Ghaziabad, and has been serving traditional Rajasthani thalis to food lovers.
One of the popular dishes at the restaurant is the classic Gatte Ki Sabzi, in which balls of besan are steamed and dunked in a tomato curry. The gatte turns moist and soft with the addition of cream. The dish can be paired with rice or ghee-laden rotis. Chef Kum shares the recipe for Gatte Ki Sabzi for you to try at home.
Ingredients:
• 5 tbsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• Ginger-garlic paste
• Green chilli paste
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• Dried coriander seeds
• Coconut powder
• Salt, to taste
• Melon seeds paste
• 3 cups besan
• 2 cups curd
• Mawa
• Fresh cream
• Coriander leaves
Method:
For gatte:
• Take some besan in a bowl and add green chilli paste, turmeric powder, salt (to taste), curd and dried coriander seeds.
• Add some water and make a thick paste to make gatte.
• Make sausages from this paste and steam/boil them for 10 minutes.
• Cool them and cut them into small pieces.
• Roast these pieces in oil on a low flame for 2-3 minutes and keep them aside.
For assembly:
• In a bowl, add red chilli powder, coriander powder, and coconut powder to curd and mix well.
• Heat some oil in a pan and add some cumin and fennel seeds.
• Wait till the seeds pop and add ginger-garlic paste and green chilli paste and stir well.
• Add some turmeric to the mixture and cook well for a minute.
• Add the curd mixture to the pan, mix melon seeds paste, mawa and fresh cream, and cook for 10 minutes.
• Oil separates from the mixture, indicating that the paste has been cooked well.
• Add gatte and cook for a minute.
• Add fresh cream and chopped coriander leaves for garnishes and serve hot.
