Ingredients
For Gattey
§ Gram Flour (Besan) – ¾ cup
§ Malai – 3 tsp (Refer Tip *)
§ Salt
§ Water
§ Turmeric –
pinch of it
§ Green chilli –
1 chopped finely
§ Kasuri Methi –
½ tsp
§ Carrom seeds (Ajwain) – ¼ tsp
§ Corriander powder (Dhaniya) – ½ tps
For Gravy
§ Curd –
½ cup
§ Onion –
1 medium size
§ Tomato – 1
medium size
§ Ginger –
1tsp juliennes
§ Garlic –
5-6 pods finely chopped
§ Oil –
4 tbsp
§ Turmeric – ½
tsp
§ Hing / Asafoetida –
¼ tsp
§ Corriander powder –
1 tsp
§ Garam masal powder – 1 tsp
§ Salt
§ Water
§ Carrom seeds (Ajwain) – ¼ tsp
§ Cumin seeds (Jeera) – ¼ tsp
§ Coriander leaves –
2 tsp (chopped)
Method
1.
Firstly prepare Gattey.
a.
In a bowl, mix all the dry
ingredients except water and malai.
b.
Now add malai in the besan
mixture and rub gently between your fingers till you get a bread crumb
consistency.
c.
Now keep sprinkling water and
knead to form into a firm and smooth dough. Divide into equal balls and roll
then to cylindrical shapes of ½” or 1” diameter roll.
d.
Take a wide large vessel and
fill with water. Enough to immerse the Gattey rolls when boiled. Once the water
starts to boil, put the rolls into the water and let them cook for about 10
minutes at high flame.
e.
Once done, remove the Gattey
rolls and let it cool down.
f.
Now slice the gattey rolls
into 1/2” wide pieces. You can vary the thickness as you like.
2.
For the gravy,
a.
grind the onion and tomato to
thick paste. Keep aside.
b.
In a Wok, heat oil over
medium heat. When hot, add Ajwain, Jeera
c.
Now add the ginger juliennes
and chopped garlic. Stir for a second or two and add the onion-tomato paste
d.
Add turmeric, dhaniya powder,
garam masala powder, Asafoetida. Fry the mixture till it releases oil a bit.
e.
Now add curd and reduce the
flame to low. Stir occasionally till the mixture releases oil. (Refer Tip **)
f.
Now add salt and gattey
pieces. Stir in well. (Refer Tip ***)
g.
Now add water and increase
the heat to medium high. Let the mixture come to a boil. Simmer for 10 minutes.
The gravy becomes thick and creamy.
h.
Garnish with coriander leaves.
Serving
Serve hot with rotis and
rice.
Tip
* If you
don’t have malai, substitute it with 4 tsp of oil.
** Always add curd on a low heat else it will
curdle and you will not get the smooth consistency of the gravy as desired.
*** Once the curd mixture is cooked thoroughly then add
salt, else this will also curdle the curd.
Try this recipe and share your comments and/or suggestions.
