Gatte ki Sabzi

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Recipe

Ingredients

1 cup	gram flour (besan)
1 teaspoon	carom seeds (ajwain)
1 teaspoon	red chili powder
1/2 teaspoon	turmeric powder
1/2 teaspoon	coriander powder
1/4 teaspoon	asafoetida (hing)
2 tablespoons	yogurt
2 tablespoons	oil
—	salt to taste
1 cup	water
1 cup	curd
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	ginger paste
1 teaspoon	garlic paste
1 teaspoon	garam masala
1 tablespoon	kasuri methi (dried fenugreek leaves)
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 In a bowl, mix gram flour, carom seeds, red chili powder, turmeric powder, coriander powder, asafoetida, yogurt, 1 tablespoon oil, and salt to taste.
2. 2 Add water gradually to form a stiff dough.
3. 3 Divide the dough into equal portions and roll them into cylindrical shapes about 1/2 inch thick.
4. 4 Boil water in a pan and cook the rolled dough cylinders for about 10-12 minutes.
5. 5 Remove the boiled dough cylinders, let them cool slightly, and cut them into 1/2 inch pieces.
6. 6 In a separate pan, heat 1 tablespoon oil and add mustard seeds and cumin seeds.
7. 7 Once they splutter, add ginger paste and garlic paste, and sauté for a minute.
8. 8 Add turmeric powder, red chili powder, and coriander powder. Stir well.
9. 9 Whisk the curd and add it to the pan, stirring continuously to prevent curdling.
10. 10 Add the boiled gatte pieces to the curd mixture and let it simmer for 10 minutes.
11. 11 Add garam masala and kasuri methi, and mix well.
12. 12 Garnish with fresh coriander leaves before serving.