Photo Credits: Ravi Talwar
North Indian version of the traditionally Rajasthani dish, Besan gatta curry comprises of gram flour chunks in yogurt gravy. Easy to make at home, you’ll find this as a regular lunch or dinner main course across many homes in India.
- Gram flour (Besan) 2 tablespoons
- Onions, peeled and grated 2 medium
- Ajwain (Carom seeds) 1/4 teaspoon
- Green chili, chopped 1
- Ginger, grated 1 tablespoon
- Garlic, finely chopped (optional) 1 teaspoon
- Cumin seeds 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Red chili powder 1/4 teaspoon
- Yogurt 2 tablespoons
- Garam masala 1/2 teaspoon
- Salt To taste
- Cooking Oil 3 tablespoons
- Fresh Coriander (Cilantro), chopped For garnish
- Combine the besan, 1/4 teaspoon salt, 1/2 teaspoon ginger, 1 tablespoon oil, 1/4 teaspoon carom seeds and 1/2 teaspoon chopped green chilies in a bowl.
- Mix well and add a little water if required and make smooth dough.
- Pour 2-1/2 cups water in a pan and put it on medium heat to boil.
- Meanwhile, roll the dough with a rolling pin on a greased rolling board in a rectangular shape of 1/2 cm thickness. Cut into 1” square pieces and drop them in boiling water one by one.
Note: You can cut the chunks in any shape you want.
- Reduce the heat and let the chunks simmer for around 10 minutes.
- Take a non-stick frying pan with 2 tablespoons oil and put it on the medium heat.
- Add cumin seeds and as soon as they start to crackle add onion paste. Fry on low medium heat for 2 – 3 minutes or until golden brown.
- Add ginger, garlic and chopped green chili. Stir and cook for 2 minutes or until you can see the oil starting to separate.
- Add dry spices and cook for a few more seconds.
- Pour yogurt and cook for 3 – 4 minutes or until the oil separates from the mixture.
- Pour the boiled and softened chunks (gatte) in the mixture along with a cup of water plus more water if you want more gravy and let it boil for 5 more minutes on medium heat.
- Transfer into a serving dish and sprinkle chopped coriander. Serve hot with parantha or chapatti.
Tip: Sprinkle a little dry kasoori methi on ready besan ke gate to give it a fantastic taste and aroma.
Preparation Time: 40 minutes