Steamed Besan Gatte Ki Sabzi - Rajasthani Adhar Bele

Steamed Besan Gatte Ki Sabzi Recipe Video | Rajasthani Adhar Bele Ki Sabji is an authentic and delicately rich curry made from besan and yogurt.

Recipe Source Link:https://www.mygingergarlickitchen.com/steamed-besan-gatte-ki-sabzi-recipe-video-rajasthani-adhar-bele-ki-sabji/

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RECIPE INGREDIENTS

» For Steamed Gatte:

• 1 1/2 cup gram flour (besan)
• pinch of asafetida (hing)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1 teaspoon red chili powder (lal mirch powder)
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon garam masala powder seeds
• 1 teaspoon ginger-garlic paste
• 2 tablespoons yogurt (plain dahi)
• 1.5 tablespoons oil (you can also add 3 tablespoons oil if you want richer gattas)
• 1/4 teaspoon baking soda (optional, I did not add any in this recipe)
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 4 tablespoons water, or more if needed

» For Sauce (Gravy):

• 3 tablespoons cooking oil
• A pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 cloves (laung)
• 1 bay leaf (tejpatta)
• 1 cinnamon stick (dalchini)
• 2 dried red chilies (sukhi lal mirch)
• 1/4 + 1 teaspoon kasuri methi (dried fenugreek leaves)
• 4 peppercorns (kali mirch)
• 1/2 teaspoon turmeric powder (haldi powder
• 1 teaspoon red chili powder (lal mirch powder), or to taste
• 1/2 teaspoon coriander powder (dhania powder)
• 1 tablespoon ginger-garlic paste
• 1/2 cup onion paste (pyaaj ka paste)
• 1/2 cup tomato paste (tamatar ka paste)
• 1 teaspoon chilies chopped
• 1/2 cup plain yogurt (dahi), whisked
• 1/4 teaspoon garam masala powder
• 3/4 teaspoon deggi mirch powder
• Salt as per taste

RECIPE INSTRUCTIONS

» Making Steamed Gatte:

1. Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, oil, Kasuri methi to a large mixing bowl.(Also add baking soda, if using.)
2. Mix well to combine.
3. Add 2 tablespoons of yogurt and mix well again.
4. Add little water and knead into a stiff dough.
5. Stiff dough is ready.
6. Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
7. Similarly, shape all the gattas.
8. Boil enough water in a steamer or a pan.
9. Arrange the gattas on the steaming basket. (Make sure to have some space between them, so they do not stick to each other.)
10. Place the steaming basket over the steamer. Cover the pan and steam on medium-high heat for about 20 minutes.
11. When done, remove the setamed gattas from the heat.
12. Cut each cylinder into 10-12 pieces, and keep aside. Gattas are ready.

» Making Sauce (Gravy):

1. Heat 3 tablespoons oil in a pan over medium heat.
2. Add asafetida and cumin seeds, cloves, bay leaf, dried red chilies and cloves to it.
3. When they begin to crackle, add the red chili powder, coriander powder, and turmeric powder to it.
4. Stir well and cook spices for a minute.
5. Add ginger-garlic paste and sauté for 2 minutes.
6. Add onion paste and saute for 5 minutes or until they are light brown in color.
7. Add tomato puree and mix well.
8. Cook for another 5 minutes.
9. Add chopped chilies and cook for another minute.
10. Now lower the heat and slowly add the whisked curd.
11. Stir well and stir continuously till it comes to a boil.
12. Once you see the oil coming up to the surface add the garam masala powder, 1 teaspoon Kasuri methi, and 3/4 teaspoon deggi mirch powder.
13. Mix well and cook for 2 minutes.
14. Add 1/2 cup water and stir well and boil for 3 minutes.
15. Add salt and mix well. Cook for 2 more minutes.
16. Add the cut gatta pieces and mix well.
17. Cover the lid and now let the curry cook on medium-low heat for 10-12 minutes for the flavors to concentrate. Stir occasionally.
18. Transfer the curry to a serving dish and garnish with chopped green chilies.
19. Serve hot with rice or flatbread as you prefer.

RECIPE NOTES

1. No notes for this recipe.