Authentic Marwari Govind Gatta Curry
Experience the rich royal flavors of Rajasthan with these melt-in-the-mouth gram flour dumplings stuffed with khoya and nuts, simmered in a tangy yogurt gravy. A majestic centerpiece for any festive Rajasthani feast.
70min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
In a large bowl, mix besan, salt, ajwain, turmeric, red chili powder, and 1 tablespoon of ghee.
2
Add water gradually to knead a soft, pliable dough. Divide into small portions.
3
Flatten each portion slightly, place a little khoya and nut mixture in the center, and shape it back into smooth cylindrical gattas.
4
Drop the gattas into boiling water and cook for about 10-12 minutes until they float and small bubbles appear on the surface. Drain and cut into pieces, reserving the cooking water.
5
Lightly pan-fry the boiled gatta pieces in remaining ghee until golden brown.
6
In a heavy-bottomed pan, heat ghee and add cumin seeds, bay leaves, cinnamon, and cardamoms.
7
Add ginger-garlic paste and sauté until raw aroma disappears, then add tomato puree, coriander powder, and turmeric, cooking until oil separates.
8
Lower the heat and slowly whisk in the beaten yogurt, stirring continuously to prevent curdling.
9
Add the reserved gatta water and salt, bringing the gravy to a gentle simmer.
10
Gently drop in the fried stuffed gattas and simmer for 5 minutes.
11
Finish with garam masala and garnish with fresh coriander leaves before serving hot with chapati or rice.
Ingredients
1 cup besan (gram flour)
2 tbsp crumbled khoya (mava)
1 tbsp finely chopped cashews and raisins
1/2 tsp ajwain (carom seeds)
1/4 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp ghee
Salt to taste
1.5 cups whisked plain yogurt (dahi)
1 tsp cumin seeds
2 bay leaves
1 cinnamon stick
2 green cardamoms
1 cup tomato puree
1 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp garam masala
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.