Preparation Time: 20-25 minutes
Preparing Gatte (Dumplings): Mix Ingredients for Gatte: In a bowl, mix besan, turmeric, red chili powder, cumin seeds, ajwain, fennel seeds, coriander powder, garam masala, hing, salt, curd, and 2 tablespoons of oil. Mix everything well to form a dough. Add a little water if needed to get a smooth, firm dough. Shape the Dough: Divide the dough into 4-5 equal portions and roll each portion into long cylindrical shapes (about 1/2 inch thick).
Boil the Gatte: In a large pan, boil enough water. Add the gatte logs into the boiling water and cook them for about 8-10 minutes or until they float on top and become firm. Cut the Gatte: Remove the boiled gatte from the water and let them cool slightly. Cut them into 1/2-inch pieces and set them aside.
Preparing the Gravy: Whisk the Curd: In a bowl, whisk the curd along with turmeric, red chili powder, coriander powder, and a little water to make a smooth mixture. Temper the Spices: Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, hing, and let them splutter. Add green chilies and ginger, sauté for a few seconds.
Cook the Gravy: Lower the heat and gradually add the whisked curd mixture to the pan, stirring continuously to prevent curd from curdling. Add salt and cook on low heat for about 8-10 minutes, stirring occasionally until the oil starts to separate. Add the Gatte: Once the gravy is cooked, add the boiled gatte pieces to the gravy. Simmer the curry for 5-7 minutes so the gatte absorb the flavors. Finish with Garam Masala and Coriander: Sprinkle garam masala and garnish with fresh coriander leaves.
