| Prep: 30 mins | Cook: 1 hr | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 14g |
| sugars | fibre | protein | salt |
| 4g | 1g | 8g | 0.54g |
Why I Love Indian Gatte Curry
As a stage actor, I’m thrilled by discovery and once I tumbled upon an opportunity to attempt preparing one of India’s beloved regional dishes – Gatte Curry, I was drawn in, hook, line and sinker. The idea of transforming simple ingredients like gram flour, and spices into something exotic and finger-lickingly good, reminds me of the vibrant tumult of my own city, New York. The same city that inspired bagels and burgers to be known and loved all around the world
A Beautiful Medley of Ordinary Ingredients
The exertion of making Gatte Curry may appear daunting at first glance, much like understanding the complex plot of a Broadway show. However, the captivating part is the process – watching the narrative unfurl, the characters develop, and the piece de resistance: witnessing gram flour, yogurt, and a varied range of spices convert into an extraordinary meal. Sparing parallels to my love for theater, this process of transformation is pure culinary magic.
Not Just a Curried Dish
You see, Gatte Curry is not just another curried dish from an Indian kitchen, it is steeply rooted in tradition, much like our classic New York bagels. The recipe gravitates towards the cuisine of Rajasthan, a state in India, and is a testament to the resourcefulness of the people operating against the backdrop of a beautifully arid, yet harsh desert environment. The ingredients are humble and hardy, much like native New Yorkers, yet capable of yielding a flavorful, satisfying result.
Gatte Curry can be likened to the beloved black and white cookies of NYC in a spirit of finding unity in diversity. If you’re a fan of Chickpea flour tortillas or anything with a spiced tangy gravy, Gatte Curry will tantalizingly pull you towards itself.
Inspiration to Experiment
In my culinary journeys, Indian Chef Sanjeev Kapoor’s recipes have always been a beacon of inspiration to experiment and venture into the vast ocean of Indian cuisine. His knack for creating simple yet elegant dishes from everyday ingredients nudged me to create Gatte Curry.
Considering side pairings, savoring Gatte Curry with steaming basmati rice or Indian bread provides a harmoniously filling meal. Remember, just as the essence of New York is encapsulated in its diverse culinary culture, this recipe captures the spirit of Rajasthan, making Gatte Curry an exuberant feast capable of effortlessly breaking geographical boundaries.
What You’ll Need
Gatte Curry Ingredients (Serving 6)
- 2 cups Gram flour (Besan)
- 1/2 cup Yogurt
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1/2 tsp Asafoetida
- 2 tbsp Oil
- Salt to taste
- 3 cups Water
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 2 Cloves
- 1 Green cardamom
- 1-inch piece of Cinnamon stick
- 1/2 teaspoon of Asafoetida
- 2 teaspoons of Ginger-garlic paste
- 1 cup of Onion, finely chopped
- 2 cups of Tomato puree
- 1 teaspoon of Red chili powder
- 1/2 teaspoon of Turmeric powder
- 1 tablespoon of Coriander powder
- Salt to taste
- 2 tablespoons of Fresh coriander leaves, chopped
For Gravy:
Method
Step One
Take 2 cups of gram flour (besan) in a bowl, and add 1/2 cup of yogurt, 1 tsp of red chili powder, 1 tsp of turmeric powder, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 1/2 tsp of asafoetida, 2 tbsp of oil and salt to taste. Mix all these ingredients well to make a dough and keep it aside.
Step Two
Roll this dough into cylindrical shapes of about half an inch diameter. Cut these cylindrical rolls into small pieces of about an inch length.
Step Three
Boil these pieces in 3 cups of water for about 10-15 minutes, until they float on the top. Then drain the water and reserve these boiled pieces (Gatte) for later.
Step Four
Now, to prepare the gravy, heat 2 tbsp of oil in a pan and add 1 tsp of cumin seeds, 2 cloves, 1 green cardamom, 1-inch piece of cinnamon stick, and 1/2 teaspoon of asafoetida. Cook these spices till the cumin seeds start to crackle.
Step Five
Add 2 teaspoons of ginger-garlic paste and 1 cup of finely chopped onion to the pan and sauté until the onion turns golden brown.
Step Six
Add 2 cups of tomato puree, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and salt to taste. Continue to cook the mixture until the oil separates from the gravy.
Step Seven
Add the boiled Gatte to the gravy and add water if necessary. Allow it to simmer for another 10-15 minutes until the Gatte absorb some of the gravy.
Step Eight
Garnish with 2 tablespoons of freshly chopped coriander leaves and serve hot.
