GATTE KI SABJI

A very special dish of rajasthan.. Gatte ki sabji. This time I made it with a kashmiri twist. I have used KASHMIRI VERI MASALA for different taste.

In my native place this dish is known as raamsaalan. DISH EK NAAM ANEK.

Let me tell you about this veri masala- It is made by grinding some whole spices with curd and oil. This masala is made especially in winter seasons as it is made up of maximum quantity of red chillies apart from other garam masalas. Afterwards small patties are made with hole in between so that it can dry up completely from centre. Thereafter it is baked for 4-5 days in the sun and stored in airtight container. Used when necessary.

Unfortunately I cannot bake them in sun because construction is going on surroundings. Hence, I used small portion in my gatte ki sabji and stored the remaining portion in freezer section of refrigerator.

My younger sis is crazy for this dish. Going to surprise her with this new twisted raamsaalan😄.

INGREDIENTS:

FOR VERI MASALA:

50 gms red chillies (I have used Kashmiri red chillies) , 12 cloves of garlic, 25 gms of cinnamon, 25 gms of black cardamom, 25 gms of green cardamom, 25 gms of black cumin seeds (shah jeera), 25 gms dry ginger powder (saunth) , 2 tsp turmeric powder, 2 tsp corriander powder, 2 tsp red chilli powder, 2 tsp black pepper powder, 1/2 cup curd, 1/2 cup vegetable oil.

FOR GATTE:

1/2 cup besan, 1/2 tsp of ajwain or carom seeds, 1/2 tsp salt, 1 tsp of vegetable oil, 2 tbsp vegetable oil for tossing the gattes, 1/4 cup boiled water to knead the besan and 2 glasses of water to poach the gattes.

FOR GRAVY:

2 large onions, 2 large tomatoes, 1 tsp of corriander powder, 1 tsp of cumin powder, 2 heaped tsp of veri masala, 1/2 tsp of turmeric powder, 1 tsp of kashmiri red chilli powder, 1/2 cup oil, salt as per taste.

METHOD:

FOR VERI MASALA:

Take all the spices in proper measurement and make a paste by adding curd and oil. Use water if necessary, I have used a cup of water to prepare a smooth paste.

FOR GATTE:

Take besan, salt, ajwain and oil in a bowl.

Add boiled water in little quantities to form a smooth dough.

Now make 7 equal size balls and roll them in long cylindrical shapes.

Boil 2 glasses of water in a wide pan. Let water boil completely. Now add all the gatte (if you are cooking more gattes, poach them in batches) and let it boil boil for 10 minutes.

You can see the gattes start floating on top and they swell up by 25%. It’s done now.

Now strain the gattes in strainer for 30 minutes or until it is easily handled. Don’t use water to cool them.

Now cut them in pieces as shown in pic above.

Now take a pan. Add 2 tbsp of oil and toss the gatte till you feel they are lighter in weight and by this time they become brown in colour too. It takes hardly 5-7 minutes for this tossing. Gattes are ready.

FOR GRAVY:

Now take a pressure cooker. Add oil as mentioned in the ingredient list above for gravy. Add cumin seeds and let it splutter. Add onion and 1/2 tsp of salt. Let the onion get soft and little pink in colour.

Add chopped tomatoes and close the lid with whistle. Let it whistle for 5-6 times. I always make gravy by initiating the tomato and onion in this way only. Switch off the flame now and let the pressure be out in its own systematic way.