Gatte ki Sabzi

🔥 Prep

• Measure out 150 g besan into a mixing bowl.
• Add 1.5 tsp salt and enough water (≈60–80 ml) to form a stiff dough; knead for 2 minutes.
• Divide the dough into 4 equal portions, roll each into a 1.5 cm thick cylinder, then cut into 2 cm pieces to form the gatte.
• Peel and finely chop the 1 pc onion.
• Measure out 1 tsp ginger garlic paste, 1.5 tsp coriander powder, 1 tsp mustard seeds, and keep ready.
• Measure 2.5 tbsp oil and 350 ml water for the gravy.

🔥 Cook

• 1. Heat 2.5 tbsp oil in a deep pan over medium heat; add 1 tsp mustard seeds and let them splutter for 30 seconds.
• 2. Add the chopped onion and sauté for 4–5 minutes until translucent.
• 3. Stir in 1 tsp ginger garlic paste and cook for 1 minute until fragrant.
• 4. Add 1.5 tsp coriander powder and cook for 30 seconds.
• 5. Whisk together 200 g yogurt with 350 ml water and a pinch of salt; slowly pour into the pan while stirring to avoid lumps.
• 6. Bring the mixture to a gentle boil over medium‑high heat, then reduce to low and simmer for 5 minutes.
• 7. Meanwhile, bring a separate pot of water to a boil; add the besan gatte pieces and cook for 8–10 minutes until they float and are firm.
• 8. Using a slotted spoon, transfer the cooked gatte to the yogurt gravy; simmer together on low for 5 minutes to allow flavors to meld.
• 9. Adjust salt if needed, then turn off heat and let rest for 2 minutes.

🔥 Serve

• Transfer the gatte ki sabzi to a serving bowl and garnish with fresh chopped coriander (if desired).
• Serve hot with steamed basmati rice, jeera rice, or Indian breads such as roti, paratha, or naan.