Spinach/ Paalak k Gatte Curry – Rajasthan Special
- Gram flour/ besan - 1 cup
- Spinach/ paalak washed and chopped - 1 cup
- Spices - Turmeric/haldi, red chili/lal mirch , coriander/dhaniya, cumin seeds/ jeera, carom seeds/ajwain, fennel seeds/saunf - 1/2 tablespoon each
- Ginger and garlic chopped - 1/4 tablespoon each (alternatively use ginger garlic paste 1/2 teaspoon)
- Onions, tomatoes, green chilies chopped - 1 each (you may add more green chilies if you like more spicy)
- Yogurt/curd (thick curd at room temperature) - 1/4 cup (2 teaspoon for preparing dough and 2 teaspoon for preparing curry)
- Oil - 5 tablespoon (3 tablespoon for preparing dough and 2 tablespoon for preparing curry)
- Water - 5 cups for boiling gatte
- Salt to taste
- Pinch of Baking Soda
- Coriander leaves chopped for garnishing - a handful
- Asafoetida/ hing - a pinch
- Take besan in a bowl and add baking soda, salt, paalak, saunf, ajwain, curd to it. Make a soft dough and set it aside covered for 10 minutes.
- Make small lumps from this dough. The lumps should be of 0.75 inch diameter and 4-5 inch long rolls. Around 6-7 such rolls can be formed from this dough.
- Heat 5 cups water in a vessel and bring it to boil. Put the rolls dipped into the water and simmer them for around 15 minutes. Switch off the flame and take the rolls out of the vessel.
- These rolls are called "Gatte". Place them on a plate. Keep the leftover water aside, as this will be used for preparing the gravy.
- Once the Gatte cools down, cut them in 1/2 inch chunks.
- Make a paste of ginger, garlic, onion and green chilies. Make a puree of fresh tomatoes. Keep them aside.
- Heat oil on medium flame and add hing and jeera. Wait till it crackles.
- Add paste of onion, chilies and ginger garlic. Saute the mix for 2 minutes and turn the onions to translucent.
- Add spices (turmeric, red chili and coriander powder) and salt and cook the curry for a minute.
- Add tomato puree and curd after a minute and mix well. Cook the curry covered till the oil gets separated from spices.
- Add gatte and pour the boiled water to the curry and mix well. Add little water if the consistency requires. Cook it for 10 minutes and then switch off the gas.
- "Paalak k Gatte" ki sabji is ready. Garnish it with freshly chopped coriander leaves and serve hot with phulkas/ rice.
Good food creates good memories and can win many hearts. Being here in Germany, we miss Indian street foods. So I prepare them at home and enjoy it with my loving family !!!