Скачать или смотреть Gatte ki Sabzi done right ✅

Besan ke Gatte:-

Besan: 1.5 cups
Curd: 3/4 cup
Ghee: 2 tbsp
Red chilli powder: 1/2 tsp
Dhaniya/ coriander powder: 1 tsp
Haldi: 1/2 tsp
Ajwain: 1/2 tsp
Kasoori methi: 1 tsp
Salt: 1/2 tsp

-Add all the ingredients in a large bowl, mix to form a soft dough. (Add more besan if too sticky)

-Slice the dough into 3-4 pieces. Roll out each piece into strands which are half an inch in diameter.

-divide the strands according to the size of your utensil.

-add the strands in boiling water and cook for 15 minutes on a medium boil. Strain them once cooked, let them cool and save the water.

Masala:-

Oil: 1/4 cup
Cumin seeds/ jeera: 1/2 tsp
While red chilli: 2
Cloves: 4
Ginger garlic paste: 3 tbsp
Grated Onion: 2 medium
Red chilli powder: 1/2 tsp
Coriander/Dhaniya powder: 1 tsp
Haldi: 1/2 tsp
Kasoori methi: 2 tbsp
Salt: to taste
Curd: 3/4 cup
Tomatoes: 4 (puréed)
Green chilli: 2 (fine chopped)
Anaar dana: 1/4 tsp
Garam masala: 1/2 tsp
Coriander leaves: handful (chopped)

-heat a large kadai on medium heat, add the oil, add the jeera and whole spices, sauté lightly for 30 seconds, add the ginger garlic paste.

-cook the paste till the raw smell is gone and it’s a light golden colour. Add grated onions.

-keep sautéing the onions for 5-8 minutes till they are completely cooked.

-add the powdered spices along with salt and anaar dana, mix them for 15 seconds and quickly add the curd. Mix it quickly and properly for 30-40 seconds and add the puréed tomatoes and green chilli.

-cook the tomatoes on medium high, stirring occasionally till the ghee separates and the water is evaporated.

-chop up the besan gatte in even size pieces and add them to the masala, mix and sauté for 5 minutes.

-add the leftover water from cooking the gatte and cover the kadai on low heat for 20-30 minutes.

-boil the masala till it reaches your desired consistency, add garam masala and fresh chopped coriander before serving.

-serve hot with some soft rotis with ghee!!!