Gatte ki Sabji

Ingredients

• 150gms Besan or gram flour
• 1 ½ tbsp yoghurt
• ½ tsp Kashmiri chilli powder or paprika
• Pinch of turmeric powder
• Pinch of baking powder
• Salt to taste
• 80gms fresh fenugreek leaves roughly chopped
• 1 tsp grated ginger
• 3 tbsp vegetable oil
• Oil for deep frying the dumplings
• 2 tbsp vegetable oil
• Pinch of asafoetida
• 1 tsp cumin seeds
• 1 medium onion ground down to a paste
• 3 heaped tbsp yoghurt
• 1 tsp coriander powder
• ½ tsp chilli powder
• ¼ tsp turmeric powder
• ½ tsp mango powder
• Salt to taste
• 1 tbsp roughly chopped coriander to garnish

Steps

1. Combine gram flour, yoghurt, chilli powder, turmeric, baking powder, salt, fenugreek leaves, grated ginger and 2 tbsp vegetable oil into a sticky dough base. Bring water to a boil in a small saucepan. Oil your palms, then divide the dough into 5 thin cylinders no wider than your finger, as they expand when cooked.
2. Gently lower a few gattas at a time into the boiling water and cook for 10mins. They begin floating when nearly done. Take them out and let them cool slightly, keeping the water for the curry instead of discarding it. Cut the gattas into small pieces. Heat the deep-frying oil and fry the pieces in batches until golden brown. Drain on kitchen paper and set aside while preparing the curry.
3. Whisk yoghurt with coriander powder, chilli powder and turmeric powder and set aside. Heat oil in a heavy-based saucepan; add asafoetida and cumin seeds and let them sizzle for 20 seconds or so. Add onion paste and fry over medium heat for a couple of minutes. Lower the heat and add the yoghurt mixture, stirring continuously for 2-3 mins so it does not split. Add the reserved dumpling water to make a runny gravy.
4. Bring the curry to a simmer and add mango powder and the gattas so they soak up the spices. Cook over low heat for 5 minutes, stirring halfway through. Turn off the heat, season to taste and garnish with fresh coriander. Serve with fresh rotis or steamed basmati rice. Leave the gattas soaking in the curry for a few hours; if the gravy is quite thick, add a little more water for a lighter consistency.