Rajasthan Gatte Ki Sabzi Gram Flour Dumpling Yogurt Curry

Ingredients

• For gatte:
• 1 cup besan
• 1/4 tsp ajwain
• 1/4 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tbsp yogurt
• 1 tbsp oil
• Salt
• Water — minimal, to bind
• For curry:
• 1.5 cups yogurt — whisked
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida
• 8 curry leaves
• 1 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt
• Fresh coriander

Method

1. Make gatte: combine besan, ajwain, red chilli powder, turmeric, yogurt and oil.
2. Add minimal water to knead a firm dough. Divide into 4 portions.
3. Roll each into a thin rope 1.5 cm thick. Boil in salted water for 8 to 10 minutes until cooked through. Cool. Cut into 2 cm pieces.
4. Make curry: heat 2 tbsp oil. Add mustard seeds — pop.
5. Add asafoetida and curry leaves. Add red chilli powder, turmeric and coriander powder.
6. Stir 20 seconds. Reduce to low. Add whisked yogurt in 3 additions stirring continuously. Cook on low for 6 to 7 minutes until cooked through. Add 1/2 cup water. Bring to a simmer.
7. Add gatte pieces. Simmer on medium for 10 minutes — the gatte absorb the yogurt curry.
8. Add garam masala and salt. Garnish with coriander.