Rajasthani Govind Gatta Curry | Rajasthani Stuffed Gatta Curry | Stuffed Chickpea Flour Dumplings in Tomato-Yogurt Sauce

Rajasthani Gatte ki Sabzi has always been one of my favorites since childhood; but, truly speaking I was never aware of the stuffed gatta curry until I started food blogging and in my quest to come up with new dishes every other day, I came across this delectable curry recipe which has now kind of become one of the most demanded dishes in my home, especially on weekends and holidays. Not to exaggerate, the soft and melt-in-mouth cheese & nuts stuffed gram-flour dumplings immersed in a curry bursting with tongue-tickling flavors, absolutely makes for a divine meal on a balmy winter afternoon....and if it is accompanied with other winter delights like 'Gajar Shalgam ka Achaar' and 'Kali Gajar ki Kanji', then your day is completely sorted. So, without wasting any time further, lets quickly get started with the recipe.

Govind Gatta Curry

Ingredients


For Gatte

Besan (Gram Flour/Chickpea Flour) - 1 cup
Vegetable oil - 1 tbsp + for frying
Curd/Yogurt - 2 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - as per taste
Red chili powder - 1 tsp
Ajwain (carom seeds) - 1/2 tsp
Kasoori methi powder - 1/2 tsp
Grated/crumbled paneer - 1/4 cup
Cashews (finely crushed) - 1/2 tbsp
Raisins (chopped) - 10 to 15
Green chilies (finely chopped) - 1

Rajasthani Govind Gatta Curry 

For Curry

Vegetable oil - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Cloves - 2 to 3
Bay leaf - 1
Ginger-Garlic paste - 2 tsp
Tomato puree - 1/2 cup
Whisked curd - 1 cup
Salt - as per taste
Red chili powder - 1 to 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Kasoori methi powder - 1 tsp
Garam masala powder - 1/2 tsp
Chopped coriander - for garnishing

Method

1. First mix all the ingredients for gattas (except paneer, nuts and chopped chilies) in a large bowl.
2. Mix them together to form a stiff dough. As we are using curd and oil, there shouldn't be any need to add water. Keep it to rest for about 10 minutes.
3. In a separate bowl, combine the paneer, nuts and raisins. Shape the mixture into little pea-sized balls as they would be stuffed in the gattas.
4. Place a saucepan full of water on heat. Let it come to a boil. In the meanwhile, let's shape and fill the gattas.
5. Pinch lemon sized portions from the gatta dough and shape them into balls. Press each ball between your palms to flatten. Place one paneer ball in the center of the flattened gatta and seal from all sides again shaping into a round ball. Do the same with rest of the gatta dough and the filling.
6. Once the gatta balls are ready, drop them into boiling water one by one.
7. First they will sink to the bottom and as they start cooking, they will float on the top. This would take around 15-20 minutes. Once you see the gattas floating on water, dish them out on a plate.
8. In a wok, add some oil; let it heat. Now, add the boiled gattas and shallow fry till they turn golden all over.
9. Take them out and keep aside.
10. In the same wok, add all whole masalas. Once they crackle, add in the ginger-garlic paste. Saute for 2 minutes after which add all the dry spices and again saute for a while.
11. Next add in the tomato puree and let it cook until you see oil separating from the sides.
12. Its time now to add the whisked yogurt. Let it also cook until the oil separates.
13. Now add around 2 to 3 cups of water along with fried gattas and cook it covered for about 20-25 minutes on low flame.

14. When you see oil floating on top, your Govind Gatta Curry is ready. Season it with some garam masala and kasoori methi.
15. Serve hot garnished with chopped coriander.

Rajasthani Govind Gatta Curry 

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- Anshu