Rajasthani Govind Gatta Curry Recipe
Overview
Rajasthani Govind Gatta Curry is a delightful vegetarian dish, rich in flavor and protein, perfect for serving alongside Indian breads or rice. This curry features gram flour dumplings (gattas) filled with a luscious mixture of khoya, nuts, and spices, all simmered in a fragrant gravy that brings the essence of Rajasthani cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 ½ cups |
| Red chilli powder | ½ teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Ajwain (Carom seeds) | ¼ teaspoon |
| Curd (Dahi/Yogurt) – for dough moisture | 1 tablespoon |
| Sunflower oil | 1 tablespoon |
| Khoya (Mawa) – grated/crumbled | ½ cup |
| Green chillies – chopped (optional) | 2 |
| Cashew nuts – chopped | 5 |
| Raisins | 10 |
| Dessicated coconut | 2 tablespoons |
| Salt | To taste |
| Khoya (Mawa) – grated | ¼ cup |
| Curd (Dahi/Yogurt) – whisked | ½ cup |
| Gram flour (besan) | 2 tablespoons |
| Red chilli powder | ½ teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Cumin powder (Jeera) | ½ teaspoon |
| Coriander powder (Dhania) | 1 tablespoon |
| Garam masala powder | ½ teaspoon |
| Sunflower oil | 2 tablespoons |
| Coriander (Dhania) leaves – for garnish | As needed |
| Cumin seeds (Jeera) | ½ teaspoon |
| Mustard seeds | ½ teaspoon |
| Asafoetida (hing) | ½ teaspoon |
| Dry red chillies | 3 |
| Bay leaf (tej patta) | 1 |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | High |
| Dietary Fiber | Moderate |
| Fat | Moderate |
| Carbohydrates | Moderate |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Instructions
-
Prepare the Gattas:
- In a large mixing bowl, combine gram flour (besan), curd, red chilli powder, turmeric powder, ajwain, salt, and sunflower oil. Mix until a dry crumble forms.
- In another bowl, mix grated khoya, chopped green chillies (if using), salt, chopped cashews, and raisins. Set aside.
- Gradually add a little water to the dry mixture and knead to form a firm dough. Divide the dough into equal portions.
- Take each portion, flatten it into a disc, place about 1 teaspoon of the khoya filling in the center, fold it over, and roll it into a ball. Repeat with the remaining dough and filling.
-
-
Cook the Gattas:
- Bring a pot of water to a boil and carefully drop in the prepared gattas. Cook for 10-15 minutes until a toothpick inserted comes out clean. Strain and reserve the water for the gravy.
-
Prepare the Curry:
- In a wok, heat sunflower oil over medium heat. Add cumin seeds, mustard seeds, dry red chillies, bay leaf, and asafoetida. Wait until they splutter.
- Add the remaining gram flour and khoya mixture, sautéing until the raw smell dissipates.
- Stir in red chilli powder, cumin powder, turmeric powder, coriander powder, garam masala, salt, and the reserved water. Bring to a boil.
- Add the cooked gattas to the gravy and simmer for a few minutes.
- Whisk the curd well and gently incorporate it into the curry, stirring until well mixed. Cook until the oil surfaces.
-
Serve:
- Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Rajasthani Govind Gatta Curry hot with Garlic Naan Without Yeast and Bharma Baingan Aur Pyaaz Ki Sabzi (Spicy Stuffed Brinjals With Onions) for an ultimate dining experience.
Enjoy this traditional dish that encapsulates the vibrant flavors of Rajasthan!
