Govind Gatta Ki Sabzi

Published On September 5, 2017
In Article
By Sandhya Harsh
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Prep Time
10 minutes
Cook Time
20 minutes
Difficulty Level
Advanced

Ingredients

For gatta dough (dumplings) :
Chickpea flour/besan - 1 cup
Oil - 1 tablespoon
Green chilli(finely chopped) - 1
Red chili powder - ¼ teaspoon
Salt as per taste
Garam masala - ½ teaspoon
Jeera/cumin - 1/2 teaspoon
Kasuri methi (dried fenugreek leaves) - 1 teaspoon
Asafoetida/Heeng - 1 pinch
For the gatta stuffing :
Grated paneer or mawa (khoya) - 1/2 cup
Cashews(chopped) - 5 to 6
Raisins/draksha/kishmish - 6 to 8
Black pepper powder - as per taste
Few coriander leaves(chopped)
For gravy:
Ghee/Oil - 1/2 tablespoon
Curd - 1 and ½ cups
Salt as per taste
Dhania/coriander powder - 1 teaspoon
Red chilli powder -½ teaspoon
Turmeric/haldi powder - ½ teaspoon
Garam masala - ½ teaspoon
Cumin/jeera - 1 teaspoon
1 pinch of heeng
Ginger paste - 1/2 tablespoon
Bay leaf/tej patta - 1
Kasuri methi (dried fenugreek leaves) - 2 teaspoons
Fresh Coriander leaves and green chillies slit for garnishing

Instructions

FOR GATTA DOUGH -
In a large mixing bowl, add all the dough ingredients to it. Mix well. Knead the mixture into a soft dough. Add little water, if needed. Cover the dough and keep it aside.
FOR GATTA STUFFING -
In another mixing bowl, add all the stuffing ingredients together. Mix well.
Add little oil on your hands and make 6-8 balls out of besan dough.
Take one ball in your hands and press it to make a flat circle.
Add little stuffing mixture on the flat dough and bind the dough into a ball cleanly. Make similar balls with all the remaining dough.
Boil enough water in a pan for boiling the stuffed gatta balls.
Once the water starts to boil, add the gatta stuffed balls. Boil till they become light in weight and start floating on the top of boiling water. When done, turn off the flame.
Remove the gatta balls from the water. Keep it aside.
In another pan, heat oil for frying the boiled stuffed gatta balls. When hot, fry them till they turn golden.
Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt to curd and mix well.
Remove extra oil and keep 1/2 tablespoon oil in the pan. Add tadka of heeng, bay leaf, cumin. Add ginger paste and saute. Add the spices mixed curd to it and stir. Cook it till the oil starts leaving sides.
Add crushed kasuri methi and cook for a minute or two. Adjust the consistency by adding the water in which gatta balls were boiled. Stir consistently until it boils.
Add any paneer/khoya stuffing mix and cook.
Add the fried gatta stuffed balls and let it boil covered on medium heat for 5-7 minutes more.
Lastly, add garam masala and stir. Turn off the flame.
Garnish govind gatta ki sabzi with fresh coriander leaves and green chillies and serve with roti/chapati.

Servings : 4
Ready in : 30 minutes
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.