Palak ke Gatte ki Sabzi

 

Gatte ki sabzi was one dish I wanted to try for a very long time. And there was this day when I decided to finally try it out. I thought I’ll try it out with spinach and below is what I made.

Ingredients

For Gatte

Besan/ Chickpea flour – 1 ¼ cup

Rice flour – ¼ cup

Spinach – 1 cup, cleaned and chopped

Curd – 1 tbsp.

Ginger garlic paste – ½ tsp.

Chat Masala – ½ tsp.

Turmeric Powder – ¼ tsp.

Chili Powder – ½ tsp.

Dhanya and Jeera Powder – ½ tsp.

Ghee – 1 tsp.

Water – 4 cups

Salt – to taste

 

For the gravy

Tomato – 2 cups, chopped

Curd – ¼ cup

Cumin seeds – ¼ tsp.

Ginger garlic paste – ½ tsp.

Red chili powder – ½ tsp.

Green chilies – 3, slit vertically

Garam masala – ½ tsp.

Chat masala – ½ tsp.

Cilantro/ Coriander Leaves – ¼ cup, chopped

Salt – to taste

Sugar - pinch

 

Method

1. Mix all the ingredients in the gatte section (except water) and make dough.

 

          

 

               

 2. Keep the dough aside for 5 minutes. In the meanwhile, boil 4 cups of water in a saucepan. Once the water comes to a boil put small portions of the dough in to the water.

 

 

3. Put in the whole dough (divided in to small portions) in to the water. In about 2 minutes the small lumps will start floating. Keep the gattes in the water for 5 – 7 minutes.

4. Take out all the gattes and place them on a plate (don’t throw the water).

 

 

5. Take a pan, add oil and once it’s hot add the cumin seeds. Add the green chilies and chopped tomatoes. Sautee for about a minute.

6. Add in the ginger garlic paste, salt, dhanya jeera powder, turmeric powder, garam masala, red chili powder and mix well.

7. After 3 – 4 minutes, add curd and mix well. Pour in ½ the water (in which gattes were boiled) and bring it to a boil.

 

 

8. Add all the gattes in to the gravy and mix well.

9. Pour in rest of the water and let the gravy cook (covered) until a thick creamy consistency is reached.

10. Turn off the flame, garnish with chopped cilantro and serve hot with either rice/ roti.