Ariso Recipes
Gatta Curry
Last update date: February 24, 2012
Savor the flavors of Gatta Curry, a North Indian delight. Tender gram flour dumplings, simmered in a rich and spicy yogurt gravy, make for a delicious and comforting dish. Perfect with roti, paratha, or rice!
1 hour and 25 minutes
Rajasthani
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Ingredients
4
How To Cook?
1
In a mixing bowl, combine gram flour, coriander seeds, cumin, red chilli flakes, coriander powder, turmeric, salt, baking soda, curd, and ghee. mix well to form a smooth dough. add a little water if needed. divide the dough into small balls and shape them into long cylinders about 1 cm thick. cut them into 5-6 inch long pieces. boil 2 liters of water in a deep vessel and add the gatta to the boiling water. cook on high heat until the gatta floats on the surface. reduce the heat and cook for an additional 8-10 minutes. once cooked, remove the gatta from the water, keep them moist with some water, and set aside. save the water for later use.
2
In a separate bowl, whisk together curd, salt, red chilli powder, coriander powder, and turmeric. in a pan, heat ghee and add asafoetida, red chillies, cumin, coriander seeds, ginger, garlic, onion, and green chillies. stir briefly, then add the whisked curd. cook on high heat until the curd thickens and oil starts to separate. add the diced gatta and cook for 2-3 minutes. pour in approximately 2 cups of the reserved gatta boiling water. bring to a boil, then simmer. adjust the salt as needed, sprinkle kasoori methi, and garnish with chopped coriander.
3
Remove from heat and serve the gatta curry hot. it can be enjoyed with roti, parantha, or rice.
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