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Ghatte Ka Saag (Curry) Recipe

Ghatte Ka Saag (Curry) is a popular Indian Curries
Author :
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • For ghatta:
  • 1 cup - gram flour (besan)
  • 1 tsp - Red Chilli powder
  • 2 pinches - Asafoetida
  • 2 tsp - oil
  • salt to taste
  • some warm water
  • 2 cups - water
  • For gravy:
  • 1 cup - sour Curd
  • 1 tbsp - Ghee or oil
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Dhania powder
  • 1/2 tsp - Turmeric powder
  • salt to taste
  • 1/2 tsp - each cumin & Mustard Seeds
  • 1 stalk - Curry leaves
  • 1 cup - water
  • 1/2 tbsp - coriander leaves, chopped fine
  • How to Make Ghatte Ka Saag (Curry):

    1. For ghatta:
    2. Take flour in a plate. Sprinkle masala over it.
    3. Add oil and mix well.
    4. Sprinkle a tsp. of water at a time. Mix well.
    5. Keep fairly stiff and knead till smooth.
    6. Break off a small lump and press in a cylindrical shape.
    7. Roll on a plate or flat surface to make a thin long cylinder.
    8. Repeat for all dough.
    9. Place water to boil. When bubbling, gently immerse the ghattas and allow to boil.
    10. Cover with plate-like lid and pour some water on the lid.
    11. Allow to simmer for 25-30 minutes, stirring once or twice in between and add more water if required.
    12. Remove gattas from heat with a perforated spoon.
    13. Keep the water aside, slice cooled ghattas into 1/4 inch pieces
    14. For gravy:
    15. Make a paste of masala in 1/2 cup water.
    16. Heat oil. Add seeds and curry leaves. Allow to splutter.
    17. Add masala paste and stir for 2-3 minutes.
    18. Add curd and stir continuously till boil and whiteness of curds is gone.
    19. Add the remaining water drained from boiled ghattas. Bring back to boil.
    20. When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
    21. Transfer to serving bowl and garnish with chopped coriander.
    22. Serve hot with phulka or paratha.


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