Govind Gatta Curry Shahi Govind Gatte ki Sabji Easy recipe with less ingredients

Ingredients

• 5-6 Dried fig, chopped, fig
• 4-5 Almonds, chopped
• 5-6 Cashewnut, chopped
• 1-2 fresh Green chilli, chopped, green chilli
• 1 tbsp Coriander leaves, chopped
• ¼ cup Khoya, Mawa
• Salt to taste
• 1½ cup Gram flour
• Salt to taste
• ½ tsp Turmeric powder
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• ½ tsp Carom seeds, Ajwain
• 2 tbsp Ghee
• ¼ cup Curd, beaten, curd (yogurt)
• Water
• Salt to taste
• 1 Dry red chilli
• 1 tsp Sugar
• ¼ tsp Carom seeds, Ajwain
• ¼ cup Ghee for frying, Ghee
• 1 cup Curd, beaten, curd (yogurt)
• 1 tsp Turmeric powder
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1¼ tsp Coriander powder
• ¼ tsp Asafoetida, Asafoetida
• A pinch of cumin powder (optional), cumin powder
• 2 tbsp Ghee
• 1 Bay leaf
• 2-3 Dry red chilli
• ½ inch Ginger, chopped
• 2-3 Garlic cloves, chopped, garlic
• 1 Green chilli, chopped, green chilli
• ½ tsp Asafoetida, Asafoetida
• Curd mixture, curd (yogurt)
• Fried Govind Gatte
• fresh coriander leaves

Steps

1. In a bowl add dried fig, almond, cashew nuts, green chillies, coriander leaves, khoya, salt and mix everything properly and keep aside.
2. In a bowl add gram flour, salt, turmeric powder, degi red chilli powder, coriander powder, carom seeds, ghee, curd and knead a soft dough.
3. Take a small portion from the dough and spread it in hand then add a small amount stuffing and close it up.
4. Repeat and make rest with the remaining mixture.
5. Meanwhile in a pot heat water and add salt, sugar, dry red chilli, carom seeds then add the prepared gatta’s in the water and poach then until they start floating on top.
6. Remove and set aside for a few minutes.
7. Heat ghee in a pan and shallow fry the poached gatta’s until light golden brown from all sides.
8. Remove and keep aside for further use.
9. In a bowl add curd, turmeric powder, degi red chilli powder, coriander powder, asafoetida, cumin powder and mix everything together then set aside.
10. In a kadai heat ghee and add bay leaf, dry red chillies, ginger, garlic, green chillies, asafoetida and saute for a few seconds.
11. Now add the curd mixture and stir continuously for 5-6 minutes or until fragrant.
12. Then add some water and bring it to a boil and add the fried govind gatta in the gravy and cook them on low heat for 5-7 minutes.
13. Remove and serve hot in a bowl then garnish with coriander leaves.