Govind gatta sabji is a traditional rajasthani royal recipe.Unlike regular gatta ki sabji, in this sabji, gatta are stuffed with the mava (khoya) , dryfruits. Lets see, how to make this wonderful recipe..
Ingredients:
For gatte:
For stuffing:
Paneer - 2 tbsp
Cut dryfruits- 2 tbsp ( i have added cashews, almonds, raisins)
salt- to taste
pepper- to taste
For covering:
besan- 1 cup
curds- 1 cup
oil- 1 tsp
pepper- 1 tsp
salt- to taste
cooking soda- 1 pinch
carom seeds( ajwain) - 1 tsp
water- as per necessity to make dough
water to boil
oil to fry
For gravy:
tomato puree- 2 cups
beaten curds- 1 cup
sugar- to taste
red chili powder- 2 tsp
coriander powder- 2 tsp
salt- to taste
cumin seeds- 1 tsp
bhujiya sev- 1/2 cup
coriander- 1/2 cup
Procedure:
Mix grated paneer, cut nuts, black pepper powder and salt.
For making outer covering, mix besan with dahi, oil. Now add the salt, carom seeds and cooking soda. Ad some warm water over it and make a medium tough dough.
Take a small quantity of dough, make the puri like shape out of it. Fill the stuffing in it and make round gattas out of it.
Now, add the gattas into boiling water which has some salt into it.
Gattas when cooked, float on water. This is the time when you take out the gatta from water and drain all water out. Now deep fry the gattas.
For gravy, heat oil, add cumin seeds.
Add the turmeric powder, red chili powder and coriander powder. Add a little water to ensure these masalas do not burn yet get cooked properly.
Add the tomato puree once oil oozes out.
Cook the tomato puree well.
Turn the flame to slow. Then add beaten curds and stir continuously ( to ensure that curds do not curdle)
Mix well add water to make the gravy thinner. Add salt to taste.
Add the gatta to the gravy.
Add bhujiya sev and let it cook for 5 minutes with lid on it.
Once done, just take it off the flame and serve hot.
While serving, garnish with coriander and bhujiya sev.
Serve with fulkas or parathas.
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