Govind Gatta Curry Recipe Kit Recipe

Indian cuisine · 350 calories

Govind Gatta Curry Recipe Kit recipe

About this recipe

Experience the rich flavors of Rajasthan with our Govind Gatta Curry Recipe Kit! This kit includes all the essentials to create this traditional dish, featuring soft gram flour dumplings stuffed with a nutty filling, simmered in a creamy, spiced yogurt gravy. Perfect for a hearty meal, this curry is packed with aromatic spices like turmeric, coriander, and carom seeds, offering a burst of flavor in every bite. Easy to prepare with step-by-step instructions, this kit brings authentic Rajasthani cuisine to your kitchen. Order Now on the AnyFeast website or app and savor the taste of tradition!

Ingredients

  • - Schwartz Coriander Leaf Jar
  • - Vandevi Asafoetida 50g
  • 100 G Natco Ajwain Carom Seeds 100g
  • 100G Borwicks Bicarbonate Of Soda, 100G
  • 100G East End Cumin Whole Seeds
  • 400G Koko Dairy Free Plain Yogurt Alternative
  • NaN Tilda Long Grain Rice
  • 100 G Saras Turmeric Haldi Powder
  • - Ktc Gram Flour 2kg
  • 1 L Crisp N Dry Oil
  • 400 G Trs Coriander Powder
  • 100G Natco Kashmiri Chilli Powder, 100G

Instructions

  1. 1. In a mixing bowl, combine 1 cup of besan (gram flour), 1/4 tsp turmeric powder, 1/2 tsp Kashmiri chilli powder, 1/2 tsp ajwain (carom seeds), 1/2 tsp salt, and 1/4 tsp bicarbonate of soda. Add water gradually to form a stiff dough.
  2. 2. Divide the dough into 6 equal portions and shape each into a cylindrical roll (gatta).
  3. 3. Boil water in a pot and add the gatta rolls. Boil for 10-12 minutes until cooked. Remove, let them cool, and slice into 1-inch pieces.
  4. 4. Heat 2 tbsp of oil in a pan. Add 1/2 tsp cumin whole seeds and let them splutter. Add 1/2 tsp asafoetida, 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder, and 1 tsp coriander powder. Stir well.
  5. 5. Add 1 cup of curd and whisk until smooth. Cook on low heat until the oil separates.
  6. 6. Add 1 cup of water and bring the curry to a boil. Add the sliced gatta pieces and simmer for 5-7 minutes.
  7. 7. Garnish with 1 tbsp of chopped coriander leaves. Serve hot with steamed rice or roti.