Gatte ki sabzi

Method

1. 1

   Step 1

   Mix the chickpea flour (opens in a new tab) with the 2 tbsp yoghurt (opens in a new tab), oil, chilli, turmeric (opens in a new tab) and salt. Add water a spoonful at a time to make a firm, smooth dough. Roll into finger-thick logs.

   • 10 min
2. 2

   Step 2

   Bring the water to the boil, drop in the logs and cook until they float and firm up. Lift out, keep 300 ml of the cooking water, and cut the gatte into 1 cm rounds once cool enough to handle.

   • 12 min
   • high heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Whisk (opens in a new tab) the 250 g yoghurt (opens in a new tab) with the ground coriander (opens in a new tab), chilli and turmeric (opens in a new tab) until completely smooth.

   • 2 min
   • Whisk (opens in a new tab)

   

4. 4

   Step 4

   Heat the ghee (opens in a new tab), add the cumin (opens in a new tab) and asafoetida (opens in a new tab), then the onion (opens in a new tab) (if using), ginger and green chillies, and cook until soft.

   • 6 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   

5. 5

   Step 5

   Lower the heat and pour in the yoghurt (opens in a new tab) mixture, stirring constantly in one direction until it comes to a simmer — this stops it splitting. Cook until oil appears at the edges.

   • 5 min
   • low heat
6. 6

   Step 6

   Add the reserved cooking water, the salt and the gatte. Simmer until the gravy thickens and the dumplings soften, then stir in the garam masala (opens in a new tab) and coriander.

   • 10 min
   • medium-low heat