Gatte Ka Saag Dahiwala (Gram flour strips in yoghurt curry) recipe
ingredients
250 g (9 oz) Gatta, cut into 1/4 inch pieces
2 cups (400 g) 14 oz Yoghurt (dahi)
2 tbsp (30 g) 1 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seeds
1 tsp (10 g) Ginger (adrak), chopped
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
2 cups (400 g) 14 oz Yoghurt (dahi)
2 tbsp (30 g) 1 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seeds
1 tsp (10 g) Ginger (adrak), chopped
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
method
1. Strain the yoghurt through a muslin cloth. Add 1/2 cup water and mix well.
2. Add the gram flour strips; mix well.
3. Heat the ghee in a wok (kadhai); add asafoetida, cumin seeds, ginger, red chilli powder, and turmeric powder. When the seeds start spluttering, immediately add the yoghurt mixture. Bring the mixture to the boil, stirring constantly.
4. Add salt and mix well. Lower heat and simmer for 2 - 3 minutes.
5. Serve hot garnished with green coriander.
2. Add the gram flour strips; mix well.
3. Heat the ghee in a wok (kadhai); add asafoetida, cumin seeds, ginger, red chilli powder, and turmeric powder. When the seeds start spluttering, immediately add the yoghurt mixture. Bring the mixture to the boil, stirring constantly.
4. Add salt and mix well. Lower heat and simmer for 2 - 3 minutes.
5. Serve hot garnished with green coriander.
serving amount
serves: 6
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