Ghatte Ka Saag (Curry)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 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)

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

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