Go Back

Gatta Curry

Madhu Kumar
Makes 6 servings. Nutrition info provided for single serving.
Cook Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 185 kcal

Equipment

  • Pressure Cooker

Ingredients
  

For Gatta dough

  • 2 cups besan (gram flour) + 1 tsp salt
  • ½ tsp chilli powder
  • ½ tsp haldi (turmeric powder)
  • 1 tsp kasoori methi (dried fenugreek)
  • ¼ tsp baking soda
  • 1 tsp coarsely ground coriander seeds
  • 2 tsp coarsely ground fennel
  • 4 tsp almond powder (12 almonds)
  • 4 tbsp yogurt
  • Some water for kneading the dough

For curry

  • 1 tsp jeera (cumin seeds)
  • 1 tej pata (bayleaf)
  • 1 small piece cinnamon stick
  • 4 pieces choti elaichi (cardamom)
  • 4 laung (cloves)
  • 10 black pepper kernels
  • 2 finely chopped medium sized onions (250 gms)
  • ½ tsp haldi (turmeric powder)
  • 4 chopped green chillies
  • 1 tsp kasoori methi (dried fenugreek)
  • 4 tsp almond powder (12 almonds)
  • 1 tsp garam masala
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp red chilli powder
  • ½ tsp kashmiri chilli powder
  • 1 tbsp tomato paste
  • 1 medium sized tomato finely chopped

Instructions
 

For making gattas

  • Add all the masalas to the besan
  • Mix well
  • Mix in the yoghurt and knead the dough
  • Add water when needed
  • The dough's consistency should be medium-hard
  • Roll into a long pipe shape (1 inch thickness)
  • Cut into 1 inch pieces
  • Coat your hands with water so the dough doesn't stick
  • Using your hands roll each piece into 3 -4 inch long pipe shapes (1/2 inch thickness)
  • Don't press too hard to avoid cracking
  • Bring water to boil in a saucepan
  • Gently place the gatta "pipes" into the boiling water
  • Boil the gattas for 12 minutes
  • Gattas should appear cooked
  • Cut gattas into small pieces

For making curry for gattas

  • Place pressure cooker on stove
  • Once hot, add 1 tsp oil
  • Once oil is hot add Cumin, Bayleaf, Cinnamon, Cardamom, Cloves, Blackpepper Kernels
  • Stir the ingredients
  • Once the cumin starts spluttering, add the onions
  • Add chopped tomatoes, garlic paste, ginger paste
  • Add Haldi, Green Chillies, Kasuri methi, Almonds, Red chilli powder and Kashmiri Chilli Powder
  • Add tomato paste
  • Mix all the ingredients well
  • Add 1 measuring cup water
  • Close the pressure cooker and put flame on high
  • After 4 whistles turn off the flame and wait for pressure cooker to cool down
  • Once the pressure cooker has cooled down turn the flame back on (medium-high flame)
  • Cook this masala till it dries up
  • Once the masala dries, add the garam masala and cook for 2 minutes
  • Keep the flame high and add 2.5 cups of water
  • Stir well and bring to boil
  • Once it boils cook on medium flame for 5 min
  • Add salt to taste
  • Your curry is ready
  • Place gattas in a shallow dish
  • Remove the bayleaf
  • Pour half of the curry on the gattas till submerged, the gattas will soften in the gravy
  • Allow the gattas to soak the gravy for 10 minutes
  • Pour the remaining half on top
  • Enjoy with roti, naan or rice!