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Govind Gatta curry recipe

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  2. Indian Cuisine   >
  3. Rajasthani cuisine
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photo by Sangeeta Agarwal

INGREDIENTS
For the Gatta
1 cups Besan
Gram Flour Gram flour, also known as 'besan' in India and commonly as chickpea powder is generally used in south-Asian dishes. Gram flour is it the powdered form of dried chickpea....
  • Besan
    (बेसन)
2 1/2 tablespoons Ghee
Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
  • Ghee
    (घी)
1/4 teaspoons Parsley
Parsley Parsley is one of the most popular herb. It has a delicious and vibrant taste. Parsley has a lot of healing properties. It is generally used as a garnish and to add flavor to the soup, stew, casserole and curry....
  • perejil
  • Sal
1/2 teaspoons red chili powder
red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
  • Lal mirch powder
    (लाल मिर्च पाउडर)
1/2 teaspoons Fenugreek
Fenugreek Fenugreek is an annual plant. It has small round leaves. It is used as a herb. It has a distinctive sweet smell. It Is used in pickles, preparation of vegetable dishes. It reduces bitterness and enhances flavor....
  • fenogreco
  • Sal
  • Methi
1 teaspoons coriander powder
coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
  • dhania powder
1/2 teaspoons Turmeric
Turmeric Turmeric is a yellow colored rhizome. It belongs to the ginger family. It adds a beautiful golden color and mild-peppery flavor to the dish. It is commonly used in Indian dishes....
  • Sal
  • haldi
as per taste salt
salt
Also known as : sea salt , iodized salt
...
  • sal
  • Sal
  • namak
    (नमक)
 Stuffing
1/3 cups paneer
paneer ...
    2 tablespoons mawa
    Milk Solid
    Also known as : mawa
    The commonly known name for mild solid is prepared when the butter is extracted out of the whole and the residue which is pure solid milk and can be used to prepare sweets. Its majorly used in Indian sweets....
    • Khoya
    1 teaspoons Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
      (अदरक)
    1 tablespoon chopped Cashew
    Cashew nut Cashew nut is a delicious sweet and crunchy delight. It has a rich flavor and is also a popular snack. It can be eaten raw, roasted, salted, sugared, etc. Cashew is used to enhance the flavor in both sweet and savory dishes....
    • maranon
    • Sal
    • kaju
      (काजू)
    as per taste salt
    salt
    Also known as : sea salt , iodized salt
    ...
    • sal
    • Sal
    • namak
      (नमक)
     Gravy
    1/2 cube onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
      (प्याज)
    1 1/2 cups hung curd
    hung curd Hanging curd is a process by which whey gets completely drained from the curd. A muslin cloth is used to carry out this process. Hung curd is used in many Indian and Middle Eastern cuisines. Shrikhand is a very popular South Indian dish and is made of hung curd using...
    • Chakka Dahi
    1 teaspoons red chili powder
    red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
    • Lal mirch powder
      (लाल मिर्च पाउडर)
    1/3 teaspoons haldi powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    1 1/2 teaspoons coriander powder
    coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
    • dhania powder
    1/2 teaspoons fennel
    fennel Fennel has an anise like aroma and strong, sweet flavor. It is commonly used while tempering the dish or to add sweet flavor and aroma in sweet and savory dishes. It is sugar-coated and eaten as a post meal condiment in South Asia....
    • las semilla de hinojo
    • Sal
    • saumph
      (सौंफ)
    10 pieces Fenugreek
    Fenugreek Fenugreek is an annual plant. It has small round leaves. It is used as a herb. It has a distinctive sweet smell. It Is used in pickles, preparation of vegetable dishes. It reduces bitterness and enhances flavor....
    • fenogreco
    • Sal
    • Methi
    1/2 teaspoons cumin seeds
    cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
    • comino
    • Jeera
      (जीरा)
    1/4 teaspoons hing
    asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
    • hing
    1 pieces Bay leaf
    Bay leaf Bay leaf is used in its dry form. It has a strong aroma and flavor and is generally used while tempering the dish. Bay leaf is used to flavor rice, soups, stew. ...
    • tej patta
    1 teaspoon Kasoori methi
    Dried Fenugreek leaves Dried fenugreek leaves are bitter in taste but provide a strong aroma and flavor to the dish. It can be used in its powder form as well. Dried fenugreek leaves is mainly used in Persian, Indian and Jewish cuisine....
    • Kasoori methi
    1 teaspoons Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
      (अदरक)
    2 tablespoons Ghee
    Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
    • Ghee
      (घी)
    Tags
    About The Chef
    Recipes by Sangeeta Agarwal

    Govind Gatta curry recipe

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    A lovely Rajasthani shahi variation of gatta ever since I saw the post by amita shah and atul sikand I've been meaning to make it I got the opportunity today so some people were keen on Rajasthani food. everyday loved it Thanking you two for a lovely share of the recipe. Despite being a rajasthani i was not aware of gatta being made this way Tried to follow the recipe though I tweaked it here and there
    Preparation
    Making the Gatta

    • Break the dough into equal portions ( about 7-8)

    • Oil the palms and spread on portion of the dough in the oiled palm Put in a little of the stuffing

    • Enclose the stuffing with the dough Make it into a small smooth tight ball Repeat the process with the rest of the dough.

    • Keep remaking the stuffing to add into the gravy.

    • Boil about 3 cups of water in a large vessel As the water comes to a boil. Add in all the Gatta.

    • Let them boil on high temperature for about 10-15 mins or till the Gatta start Floating up and get a rough whitish texture Remove.

    • Keep the stock to add to the gravy later

    • Cool the Gattas Fry them in hot oil till nice and brownish Remove with a slotted spoon and reserve

    Gravy

    • Whisk the dahi Add in the ginger garlic paste,coriander powder, red chilli powder, saunf And turmeric powder.

    • Heat the Ghee/ oil in a Kadhai Tip in the hing, jeera, bay leaf and methi Dana.

    • Cook for a minute Add the chopped onions and cook till pink and translucent.

    • Immediately add the curd an cook stirring constantly till it comes to a boil.

    • Cook till the dahi gets thick and lumpy.

    • Add the gattas and give it a nice mix being careful not to break the gattas.

    • Add the kasoori Methi. Add the leftover stock and some more water if needed .

    • Cook till you get a nice thick gravy. Mix in the remaining stuffing .

    • Cover and leave for about 1 hour so that the gattas absorb some gravy and become nice and soft.

    • Serve with Rice, Roti.

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