Dinner · 45 min · indian

Gatte ki Sabzi

Weeknight-friendly Indian cooking: Gatte ki Sabzi comes together in 45 minutes with besan chickpea flour, plain yogurt, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Besan chickpea flour
• 2 cups Plain yogurt
• 3 tbsp Oil
• 1 tsp Ajwain
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 tsp Turmeric
• 2 tsp Coriander powder
• 1 tsp Kashmiri chili powder

Steps

1. Knead the besan with ajwain, salt, chili, and a spoon of oil into a firm dough; roll into finger-thick logs.
2. Boil the logs 10 minutes until they float and firm up; cool, then slice into half-inch gatte discs.
3. Whisk the yogurt completely smooth with turmeric, coriander, chili, and salt — any lump now becomes a lump forever.
4. Heat the oil, crackle cumin and mustard seeds, then pour in the yogurt mixture, stirring constantly as it comes to a boil so it never splits.
5. Add the gatte and simmer 12 minutes until they swell slightly and drink up the curry.
6. Taste for salt and tang; the curry should be creamy, gently spiced, and sunny yellow.
7. Serve with steamed rice or bajra roti; gatte keeps its bite even the next day.

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