Now we proceed to make curry for gatte. Heat cooking oil in a pan and black mustard seeds (rai). Allow rai to crackle. Next add cumin seeds (jeera) and asafoetida (heeng).
1 Teaspoon Black Mustard Seeds(Rai), 1 Teaspoon Cumin Seeds( Jeera), 1/4 Teaspoon of Asafoetida (Heeng)
Now add a paste made from crushed garlic, ginger and green chillies. Ready made paste can also be used.
3-4 Cloves of Garlic, 1 Inch Piece of Ginger, 2 Green Chilies
Add red chili powder, coriander powder (dhania powder), garam masala, turmeric powder and salt or as per taste.
1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chili Powder, 1/2 Teaspoon Coriander Powder (Dhania Powder), 1/4 Teaspoon Garam Masala, 1 Teaspoon Salt or as per taste
Cook the spices on low flame for a few seconds. Add 1/2 cup of water to bring down the temperature so that the masala does not burn.
Beat some curd to remove all lumps and add it slowly to the masala.
1 Cup Fresh Curd (Yogurt / Dahi)
Mix the the curd well with masala. Add water to adjust the consistency of the gravy. It should be thin but not watery.
When you can see the oil coming up to the surface add the gattas to it and allow it to simmer for about 4-5 minutes.
Rajasthani Gatte Ki Sabzi is ready. Transfer the contents to a serving bowl and serve hot