Indian cuisine · Soups & Stews

Gatte ki Sabzi

Rajasthani curry of steamed chickpea flour dumplings in a spiced, thickened yogurt sauce.

Ingredients · for 4 servings

• 200 g chickpea flour
• 400 g yogurt
• 3 tbsp ghee
• 1 tsp ajwain (carom seeds, or thyme)
• 2 tsp chili powder
• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 1 tsp garam masala
• 1/2 bunch fresh cilantro
• Salt

Instructions

1. Mix the chickpea flour with the ajwain, 1 tsp chili powder, 1/2 tsp turmeric, salt, 2 tbsp yogurt and 1 tbsp ghee and knead with a little water into a firm, non-sticky dough.
2. Roll the dough into four ropes about 2 cm thick and cook these in boiling salted water for 12–15 min. until they float to the surface and feel firm; drain and cut into 2 cm pieces.
3. Stir the remaining yogurt smooth with the rest of the turmeric, coriander powder, chili powder and 300 ml water so it doesn't curdle later.
4. Heat the remaining ghee in a pot, toast the cumin seeds and asafoetida for 30 sec., then add the yogurt mixture while stirring constantly and bring to a boil over medium heat.
5. Cook uncovered for 8–10 min. until the sauce thickens and turns glossy, then add the dumplings and let sit for a further 5 min. so they absorb sauce.
6. Season with garam masala and salt, sprinkle with cilantro and serve with chapati or rice.