By Krati Purwar
June 2, 2024
Besan sabzi is the backup delicacy that you can make or serve your guests when you have only essential vegetables at home. Savoury katli are added to spiced curry and cooked. This Rajasthani dish is quite underrated but tastes delicious.
For Besan Katli 1 cup besan (gram flour) 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric 1 teaspoon red chilli powder 1/2 teaspoon cumin powder 1/2 teaspoon coriander 1/2 teaspoon garam masala Salt to taste 3 cups water 2 tablespoons oil 1/2 teaspoon hing
For Curry 1 cumin seeds 1 bay leaf 1/2 cup onion paste 1 ginger-garlic paste 1 cup tomato paste 1/2 teaspoon turmeric powder 1.5 teaspoon red chilli powder 1 teaspoon coriander powder 1/2 teaspoon garam masala powder 1/4 cup curd 2.5 cups water Salt to taste 2 tablespoons coriander leaves
Start by adding all the spices to besan and give them a good mix. Add water and make a running concoction without lumps.
Add oil and hing to a pan and pour the mixture. Let the water in the concoction reduce and the consistency of the paste becomes thick.
Lay it over a steel plate greased with oil. Once it hardens, cut triangular-shaped katli and keep them aside.
In the same pan, add oil, cumin seeds, bay leaf, and onion. After sauteing for a couple of minutes, add ginger garlic paste.
Add tomato puree and saute for 5 minutes. Add all the spices and let the gravy come together. Add curd and water to it and bring it to a boil.
Add besan katli to the gravy and cook for 5-6 minutes. Garnish with fresh coriander leaves before serving.