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Saturday, 7 January 2012

Palak ke gatte in cashew cream gravy

Gatta is a typical Rajasthani dish made without garlic and onion and its made in tomato gravy. I just thought of experiment it and making a sweet cashew based gravy and instead of regular besan ke gatte i thought of adding palak  puree.  This recipe has two parts.. one is to make the gatta and another is making the gravy.

             Ingredient Required for the Gravy; 


  • 3 medium sized onions
  • 2 teaspoon of ginger-garlic paste
  • 7-8 cashew nuts soaked in warm water
  • 7-8 raisins soaked in warm  water
  • 5-6 almonds soaked in warm water
  • tej patha, badi elaichi and 1 inch of cinnamon
  • 1 teaspoon each of tumeric, chilli powder, cumin powder, coriander powder, garam masala powder, ajwain 
  • 1 teaspoon of sugar
  • 1-2 teaspoon of cream
  • 1 teaspoon of kasoori meethi
  • Salt to taste
  • Ghee  few teaspoons
Ingredients to make Gatte;
  • 2 cups of besan (gram flour)
  • 1 teaspoons of salt
  • chopped coriander leaves 
  • warm oil
  • 1 teaspoon of baking soda
  • chilli powder a pinch
  • A bunch of palak leaves

Procedure to make the gravy;
  • Firstly peel and chop the onions and immerse it in hot water for atleast ten minutes and then drain the water and make it into a fine paste.
  • Similarly make a paste of cashews, raisins and almonds and keep aside
  • Now in kadai heat about 2 teaspoons of ghee and to this add the tej patha and tumeric powder, badi elachi and cinnamon.
  • Now add ginger-garlic paste and saute for 2-3 minutes.
  • After this add the onion paste and let it cook till it starts leaving oil. Now add the chilli powder, cumin powder, coriander powder, garam masala and 1 teaspoon of sugar and saute it for sometime adding a cup of hot water to this gravy.
  • After it come to a boil add the cashew, raisin and almond paste and let it simmer for about 5 minutes and now add cream to this mixture and bring to a boil and the kasoori methi and salt to taste
  • Remove from flame and keep aside.

Procedure to make the gatte;

  • Palak should be boiled in water containing salt for atleast 6-7 minutes. After draining the water soak the palak immediately in cold water/ ice water to maintain the green colour.
  • Now drain the water properly and blend the palak into a fine paste.
  • Now in a bowl add 2-3 cups of besan, 1 tbs of baking soda, chilli powder, ajwain, coriander leaves and little amount of warm oil and mix throughly
  • now the  add the palak puree and make into a dough.
  • Note that this dough should of firm consistency and not soft.
  • Now divide the dough into equal halves and make strips of them. 
  • Add these strips in a vessel which has boiling water in it, but before that ensure that gattas don break in water by putting a small ball sized dough into water. If it does not break on boiling then add remaining gattas. If it breaks the add a little besan and oil to the dough and knead again.
  • Let it boil for about 5-8 minutes.
  • Now remove from flame and drain the water and cut the strips into 1 inch long strip
indgridients to make the gravy.

Strips of gatta

GATTA SABZI..
Now finally assembling the dish.. bring gravy  to a boil and add the gattas and turn off the heat.Don boil gattas after adding to gravy to ensure it does not become hard and chewy. garnish with coriander leaves. Serve hot with steamed rice or Rotis.