90 Min
GF
Gatta Curry with Spring Vegetables
Gatta is the famous traditional chickpea dumpling curry of Rajasthan. The dumplings are boiled in water to be cooked however, for a more decadent finish, you can pan sear them or deep fry them after they have been steamed. We add spring vegetables to the finished curry to give it a lighter flavor and finish.
Gatta is the famous traditional chickpea dumpling curry of Rajasthan. The dumplings are boiled in water to be cooked however, for a more decadent finish, you can pan sear them or deep fry them after they have been steamed. We add spring vegetables to the finished curry to give it a lighter flavor and finish.
Cook Time
90 Minutes + refrigeration time
Serves
4
Directions
Step 1
In a small bowl, combine chickpea flour with yogurt, ghee, turmeric, black pepper, red pepper, coriander, ajwain, red chile, baking soda and sea salt. Add 1/4 cup of water to bring the mixture together into a soft dough. If the mixture appears dry, add a tablespoon or two of water. Divide the dough into 2 parts and turn into two 1-inch by 8-inch logs. Refrigerate for 2 to 3 hours.
Step 2
In a large stockpot, bring 6 cups of water with 1 teaspoon salt to a boil. Cut the chickpea logs into 1/2-inch wheels and drop the wheels into the boiling water. Cover and simmer the pot for 10 to 12 minutes. The dumplings should float on the top within 5 to 7 minutes. Let the cook for another 5 minutes. Turn the heat off and let them rest in the hot water. Remove them with a slotted spoon and set aside. Discard most of the water but save 2 cups and set aside.
Step 3
Over high heat in the same stockpot, warm the ghee and pop the cumin seeds. Add the minced onions and cook on high heat until translucent or they have a little bit of color on the edges, approximately 5 to 7 minutes.
Step 4
Lower the heat and add the garlic, tomato puree, ginger puree, and sea salt. Fry for 2 to 3 minutes.
Step 5
In the meanwhile, whisk together the yogurt and chickpea flour and add to the stockpot along with the remaining dumpling water. Stir the mixture together and simmer for 8 to 10 minutes making sure to stir frequently so it does not stick to the bottom of the pot.
Step 6
Add the dumplings and continue simmering the curry. Add the vegetables and cook for another minute or two. Turn the curry off and let the curry rest for 20 to 30 minutes.
Step 7
Serve topped with chopped cilantro.
Notes & Variations
- Instead of spring vegetables, add root vegetables like carrots and parsnips and cook them with the sauce.
- The dumplings can be made ahead of time and frozen for up to 3 to 4 months.
Ingredients
Step 1
In a small bowl, combine chickpea flour with yogurt, ghee, turmeric, black pepper, red pepper, coriander, ajwain, red chile, baking soda and sea salt. Add 1/4 cup of water to bring the mixture together into a soft dough. If the mixture appears dry, add a tablespoon or two of water. Divide the dough into 2 parts and turn into two 1-inch by 8-inch logs. Refrigerate for 2 to 3 hours.
Step 2
In a large stockpot, bring 6 cups of water with 1 teaspoon salt to a boil. Cut the chickpea logs into 1/2-inch wheels and drop the wheels into the boiling water. Cover and simmer the pot for 10 to 12 minutes. The dumplings should float on the top within 5 to 7 minutes. Let the cook for another 5 minutes. Turn the heat off and let them rest in the hot water. Remove them with a slotted spoon and set aside. Discard most of the water but save 2 cups and set aside.
Step 3
Over high heat in the same stockpot, warm the ghee and pop the cumin seeds. Add the minced onions and cook on high heat until translucent or they have a little bit of color on the edges, approximately 5 to 7 minutes.
Step 4
Lower the heat and add the garlic, tomato puree, ginger puree, and sea salt. Fry for 2 to 3 minutes.
Step 5
In the meanwhile, whisk together the yogurt and chickpea flour and add to the stockpot along with the remaining dumpling water. Stir the mixture together and simmer for 8 to 10 minutes making sure to stir frequently so it does not stick to the bottom of the pot.
Step 6
Add the dumplings and continue simmering the curry. Add the vegetables and cook for another minute or two. Turn the curry off and let the curry rest for 20 to 30 minutes.
Step 7
Serve topped with chopped cilantro.
Notes & Variations
- Instead of spring vegetables, add root vegetables like carrots and parsnips and cook them with the sauce.
- The dumplings can be made ahead of time and frozen for up to 3 to 4 months.
Tags:
90 Min
GF
Stock Your Pantry
Tags:
90 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Ghee
$10
