Ingredients
- For Dumplings
- 1 cupGram Flour
- 1/2 tspRed Chili Powder
- 1/2 tspTurmeric Powder
- 1/2 tspCarom Seeds
- As requiredSalt To Taste
- as requiredWater As Needed
- as per your needOil For Greasing
- For Gravy
- 1 cupYogurt
- 1 tspGinger Garlic Paste
- 1/2 tspCumin Seeds / jeera
- 1/4 tspAsafoetida / hing
- 1/2 tspTurmeric Powder / haldi
- 1 tspRed Chili Powder
- 1 tspCoriander Powder
- Salt To Taste
- Water As Needed
- Fresh coriander leaves
- Oil
- Directions
- To make the dumplings, mix gram flour, spices, and oil to form a dough. Shape the dough into small cylindrical dumplings and steam them until cooked. Once cool, cut the dumplings into small pieces.
- In a separate pan, heat oil and add cumin seeds, asafoetida, and ginger-garlic paste. Cook until fragrant.
- Add yogurt, turmeric powder, red chili powder, and coriander powder to the pan. Cook until the oil separates from the mixture.
- Add water to adjust the consistency of the gravy and bring it to a boil. Add the steamed dumplings and simmer for a few minutes.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Cooking Tips
- Make sure to steam the dumplings until they are fully cooked and firm.
- Adjust the spices according to your taste preference.
- For a creamier gravy, you can add a tablespoon of cream or cashew paste.
Storage and Serving
- Leftover Gatta Curry can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat the curry on the stove top or in the microwave before serving.
- Serve the curry with steamed rice or roti for a complete meal.