Gatte ki Sabzi

Mix gram flour with crushed coriander, cumin, green chilli, coriander powder, turmeric, salt, and baking soda (optional).

Add curd and churned butter to knead into a dough without using water.

Shape the dough into small cylindrical pieces like gulli danda sticks.

Boil water and once it reaches a rolling boil, add the gatte to it.

Cook the gatte for 8–10 minutes covered, until they float on the surface.

Remove the gatte and keep them in the stock. Optionally, deep-fry them for storage or extra texture.

Whisk curd with salt, chilli powder, coriander powder, and turmeric powder.

Heat churned butter in a pan and add asafoetida, dry red chillies, crushed cumin and coriander.

Add ginger, garlic, and onion (optional), and lightly sauté.

Increase the flame and add the curd mixture, stirring continuously until it boils.

Cook the curd until thick and the oil separates.

Slice the boiled gatte into bite-sized pieces.

Add the gatte to the cooked curd curry, including leftover boiling stock to enhance flavor and thickness.

Add water and salt as needed to adjust consistency.

Simmer the curry for 10 more minutes.

Finish with dried fenugreek leaves and fresh chopped coriander.

Turn off the flame and give it a final stir before serving.