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The ingredients needed to make Gatta Sabzi Without Onion Garlic:
- Get of For Gatte:.
- Take 1 cup of besan.
- Provide to taste of Salt.
- Provide 1 teaspoon of Ajwain seeds.
- You need 1/2 teaspoon of cumin/ jeera powder.
- You need 2 tablespoons of curd.
- Prepare 1 tablespoon of ghee.
- Take of Oil for frying gatte.
- Provide 1/4 cup of curd.
- Prepare of For curry:.
- Get 1 tablespoon of cream.
- Provide of Salt as per taste.
- Get 1/2 teaspoon of Red chilli powder.
- You need 1/4 teaspoon of Turmeric powder.
- Use 1/2 teaspoon of Cumin powder.
- Use 1 teaspoon of cumin seeds.
- Provide 1/2 teaspoon of Coriander powder.
- Prepare 1 teaspoon of Kitchen king masala.
- Take 2 of tomatoes.
- Take 2 of green chillies.
- Use 5-6 of cashew nuts.
- Prepare 1/2 inch of piece of ginger.
- Take 1 tablespoon of oil.
- Take of Coriander leaves to garnish.
Instructions to make Gatta Sabzi Without Onion Garlic:
- Mix besan, salt, cumin powder, crushed ajwain, curd and ghee with your finger tips..
- Add teaspoons of water and knead into a dough. Sprinkle 1 teaspoon oil and coat the dough. Cover and keep aside for 15-20 minutes..
- After 20 minutes knead the dough using 1/2 teaspoon of oil. It must become smooth..
- Heat 1 litre water in a wide vessel..
- Divide the dough in eight equal pieces and roll into 1 inch thick logs..
- Immerse these besan logs into the boiling water and let them cook..
- When the besan logs are cooked they will float on top and their colour will also change a bit..
- Remove them carefully from the hot water. Do not discard the water now. We will use it in gravy..
- Chop the Besan logs into small pieces as you like..
- Heat oil for frying prepared gatte in a pan and fry them for 2 minutes. This will prevent gatte from breaking while we add it into the gravy..
- For gravy grind together chopped tomatoes, cashews, green chillies and ginger to smooth paste..
- In a small bowl mix together curd, cream, salt, chilli, cumin, coriander powder and kitchen king masala and mix well..
- Remove excess oil after frying gatte (leaving a tablespoon of oil for cooking the gravy).
- In same pan add cumin seeds, now add the tomato paste and stir till it cools well and leaves oil from sides..
- At this point add the curd mixture and let it also cook. Keep stirring continuously so that curd and cream doesn't get curdled..
- Add the water we used to cook gatte according to the consistency you like. I added around a cup of the water to the gravy..
- Now add the gatte and cover and cook for 4-5 minutes..
- Garnish with chopped coriander leaves and serve hot with rice or chapatis..
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