Gatte Ki Sabzi

Ingredients

• 1.5 cups gram flour (besan)
• ¼ cup Greek yogurt
• ½ cup fresh fenugreek leaves (methi), finely chopped
• 1 whole green chili, minced
• ¼ teaspoon turmeric powder
• ¼ teaspoon carom seeds (ajwain)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, diced into 0.25-inch cubes
• 2 medium tomato, diced into 0.5-inch cubes
• ¾ cup Greek yogurt
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1.5 cups water
• 2 tablespoons fresh fenugreek leaves (methi) for garnish

Instructions

1. 1

   Pour 1.5 cups gram flour into a medium bowl, then add 0.25 cup yogurt, 0.5 cup chopped fenugreek, 1 minced green chili, 0.25 teaspoon turmeric, and 0.25 teaspoon carom seeds.

2. 2

   Stir with a wooden spoon until a stiff dough forms that holds together — you should see no dry flour streaks remaining, about 1 minute.

3. 3

   Bring a large pot of water to a rolling boil over high heat — the water should be bubbling vigorously and steam rising from the surface, about 8 minutes.

4. 4

   Wet your hands with cold water, then pinch off a piece of dough about the size of a large grape and roll it gently between your palms into a cylinder about 2 inches long and 0.5 inch thick.

5. 5

   Drop the rolled dumpling into the boiling water — it will sink to the bottom, then float to the surface after 3–4 minutes as it cooks.

6. 6

   Repeat pinching, rolling, and dropping dumplings until you have used all the dough — you should have about 16–20 dumplings total.

7. 7

   Once all dumplings float to the surface, let them boil together for 2 more minutes, then use a slotted spoon to scoop them onto a clean plate.

8. 8

   Pour 2 tablespoons oil into a large, heavy-bottomed pot and set it over medium-high heat until the oil shimmers and a tiny bit slides quickly when you tilt the pan, about 90 seconds.

9. 9

   Sprinkle 1 teaspoon cumin seeds into the hot oil — you should hear a steady sizzle and smell a nutty aroma within 20 seconds.

10. 10

    Pour in the diced onion and stir with a wooden spoon every 20 seconds until the pieces turn translucent and the edges just begin to look pale golden, about 2 minutes.

11. 11

    Add the diced tomato to the pot and stir gently every 15 seconds until the pieces soften and break down into a chunky sauce, about 3 minutes.

12. 12

    In a small bowl, whisk together 0.75 cup yogurt, 0.5 teaspoon turmeric, 1 teaspoon red chili powder, and 1 teaspoon coriander powder until no lumps remain, about 30 seconds.

13. 13

    Slowly pour the yogurt mixture into the pot while stirring constantly with a wooden spoon to prevent lumps from forming — stir for 1 minute until the mixture is smooth and uniform in color.

14. 14

    Pour 1.5 cups water into the pot and stir gently to combine — the curry should look like a thin, spiced sauce.

15. 15

    Turn the heat down to medium-low and let the curry simmer gently — small bubbles should break the surface every 1–2 seconds, not a rolling boil.

16. 16

    Carefully slide the cooked dumplings into the simmering curry and stir very gently once with a wooden spoon to distribute them evenly throughout the sauce.

17. 17

    Let the curry and dumplings simmer together over medium-low heat for 10 minutes, stirring very gently every 2–3 minutes to prevent the dumplings from sticking to the bottom.

18. 18

    The curry is ready when it smells fragrant and aromatic, and the dumplings are heated through and soft — taste a tiny piece of dumpling to confirm it is tender.

19. 19

    Pour the entire curry and dumplings into a serving bowl or onto a large platter, then scatter 2 tablespoons of fresh fenugreek leaves on top as garnish.

Tools you’ll need

• Medium mixing bowl
• Wooden spoon
• Large pot for boiling
• Slotted spoon
• Clean plate
• Large heavy-bottomed pot for curry
• Small mixing bowl
• Whisk
• Serving bowl or platter

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