Gatta Methi Sabzi

Cook along · 19 steps

Method

1. 1

   Wash ¼ cup dried fenugreek seeds with a little water.

2. 2

   Boil 1 cup water. Add fenugreek seeds and boil on low flame for 2-3 minutes.

3. 3

   Turn off heat. Cover and rest for 30 minutes until seeds swell.

4. 4

   Strain and wash 2-3 times in a sieve. This removes all bitterness. Set aside. For Gatte:

5. 5

   In a bowl, combine 1½ cups gram flour, crushed celery, salt, turmeric, red chili powder, and asafoetida.

   

6. 6

   Add 3 tbsp melted ghee. Mix until texture holds when pressed in hand.

7. 7

   Gradually add lukewarm water (about ¼ cup + 1 tbsp) and knead into a soft dough (not hard — hard dough makes hard gatte).

8. 8

   Apply oil to hands. Make small balls. Press with thumb to create flat disc shape. Repeat for all.

9. 9

   Boil 2 cups water. Add all gatte and boil on low flame for 15 minutes. Gatte will float up when done.

10. 10

    Reserve the gatte water. Remove gatte and set aside. For Gravy:

    

11. 11

    Prepare spice paste: mix 2 tbsp coriander powder, 1 tbsp red chili powder, ½ tsp turmeric, 1 tsp garam masala, and 1 cup water.

12. 12

    Heat 2 tbsp ghee. Add mustard seeds, cumin seeds, asafoetida, ginger, and green chilies. Fry on low flame.

13. 13

    Add tomato puree and salt. Sauté for 2 minutes until ghee separates.

14. 14

    Add the spice paste. Cook for 3-4 minutes until gravy is well cooked.

15. 15

    Add gatte (cut or whole) along with the gatte water. Mix well.

    

16. 16

    Cover and cook for 7-8 minutes.

17. 17

    Add prepared fenugreek seeds. Mix and cook on low flame for 5-6 minutes.

18. 18

    Garnish with coriander leaves. Turn off heat.

19. 19

    Serve with rice, chapati, roti, or phulka. Offer to Thakurji with Tulsi leaves.