Rajasthani cuisine is a luscious cuisine famous for its rich colour and unique flavors of its spices and herbs. Palak Gatte ki sabji is a North Indian sabji with the combination of gram flour Gatte dipped in spinach curry.
You can make this North Indian sabzi and serve guests or family with tandoori naan or lachcha parantha.
INGREDIENTS FOR TEMPERING
3 TBSP OIL
¼ TSP CUMIN SEEDS
1 TSP CHILLI POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA
2 TSP SALT
COARSE GRINDED MASALA
1 THICK CARDAMOM
1 INCH CINNAMON
10 BLACK PEPPER
INGREDIENTS FOR GATTE KI SABZI
1.5 BOWL GRAM FLOUR
¼ TSP GARAM MASALA
½ TSP RED CHILLI POWDER
½ TSP CORIANDER POWDER
½ TSP SALT
½ TSP TURMERIC POWDER
¼ TSP FENNEL/ SAUNF
½ TSP COARSE GRINDED CORIANDER SEEDS
5 TBSP OIL
INGREDIENTS FOR TOMATO GRAVY
½ kg TOMATOES
2 GREEN CHILLIES
SMALL PIECE OF GINGER
INGREDIENTS FOR SPINACH GRAVY
½ kg SPINACH
½ TSP SALT
½ TSP SUGAR
RECIPE OF PALAK KE GATTE KI SABJI
Wash spinach thoroughly with water 2-3 times.
Add salt and sugar to the spinach and pour some water and keep it boiling for 10 minutes.
Keep the boiled spinach cool down completely.
Now grind tomatoes, ginger, and chilies together to make a puree.
Put kadhai on the gas on low flame & add oil.
When oil gets heated add cumin seeds and coarsely grinded masala and then add red chili powder with some water.
Add coriander powder, garam masala, salt, and sauté until the oil starts to separate.
Add Tomato puree and stir & then cover with a lid.
On the other hand, we will prepare Gatte. Keep 2 glasses of water for boiling.
For preparing Gatte we have to mix gram flour, salt, chili powder,garam masala, coriander powder, coarsely ground coriander seeds, fennel/ saunf. Mix them well.
Now add oil, mix it well.
Add sufficient water to make a medium soft dough.
Make 3 thick rolls. Put them in the hot boiling water and cover them with a lid. The flame should be low.
Stir the rolls with a small spoon or knife after 2 minutes. Boil them for 10 minutes.
Take out the rolls and cut them into thick pieces.
Grind boiled and cooled spinach to form a paste.
When oil is separated from tomato gravy add spinach gravy and stir.
After 5 minutes add boiled Gatte. Stir it and cook them for another 10 minutes.
For garnishing, we will heat 2 tsp oil and add 1 tsp of red chili and red chili powder with some water.
Take out Palak Gatte in a bowl and garnish them
Delicious PALAK KE GATTE is ready to eat!
Frequently Asked Questions:
Q1. Which type of gram flour should be used for making Gatte, fine or coarse?
Fine gram flour.
Q2. Should we add hot Gatte just after preparing gravy?
Yes, add them immediately after preparing unless Gatte will become hard after cooling.
About the Author:
She is a homemaker, YouTuber, Blogger & Founder of V Cook – Best Cooking (Specialised in North Indian Food) Classes in Jaipur.