👨‍🍳 Instructions

1. 1

   For the gatte: In a bowl, combine besan, turmeric powder, red chili powder, coriander powder, carom seeds, salt, and 1 tbsp ghee/oil. Add curd and mix to form a firm dough. If needed, add a tablespoon of water. Knead well and shape into cylindrical rolls (about 6 inches long).

   💡 Tip: Do not add too much water, as it can make the gatte hard. Oiling your hands can help prevent sticking.
2. 2

   Boil plenty of water in a large pot. Gently add the gatte rolls and cook for 12-15 minutes, or until they float to the surface. Drain the gatte and reserve the cooking water. Once cooled, cut the gatte into 1-inch pieces.

   💡 Tip: The reserved water will be used in the gravy.
3. 3

   For the gravy: Heat 2 tbsp ghee/oil in a pan. Add cumin seeds, asafoetida, and let them splutter. Add chopped onions and sauté until golden brown.

   💡 Tip: Using ghee adds a richer flavor to the gravy.
4. 4

   Add ginger-garlic paste and sauté for a minute until fragrant. Add tomato puree and cook for 2-3 minutes until oil starts to separate.

   💡 Tip: Ensure the raw smell of ginger and garlic is gone.
5. 5

   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.

   💡 Tip: Lower the heat to prevent spices from burning.
6. 6

   Whisk the curd well to avoid lumps. Gradually add the whisked curd to the pan, stirring continuously to prevent curdling. Cook for 2-3 minutes.

   💡 Tip: Adding curd on low heat and stirring constantly is key to a smooth gravy.
7. 7

   Add the reserved gatte water and 1 cup of regular water. Bring the gravy to a simmer. Add the cut gatte pieces and crushed kasuri methi. Mix well and cover.

   💡 Tip: The consistency of the gravy can be adjusted with more water if needed.
8. 8

   Simmer on low heat for 10-12 minutes, allowing the gatte to absorb the flavors of the gravy. Garnish with fresh coriander leaves and serve hot.

   💡 Tip: This dish pairs well with roti, naan, or rice.