Brandenburg Gatta Curry

Ingredients

In this Brandenburg adaptation of gatta curry, we incorporate local ingredients and flavors to create a unique twist. Instead of using traditional Indian spices like garam masala, we incorporate local spices such as caraway seeds and mustard seeds to add a distinct Brandenburg flavor. Additionally, we replace some of the traditional Indian ingredients with local alternatives, such as using Brandenburg tomatoes instead of Indian tomatoes and substituting yogurt with local sour cream. These changes give the dish a regional touch while still maintaining the essence of gatta curry. We alse have the original recipe for Gatta curry, so you can check it out.

• For the gatta dumplings: For the gatta dumplings:
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/4 teaspoon caraway seeds 1/4 teaspoon caraway seeds
• 1/4 teaspoon mustard seeds 1/4 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the curry sauce: For the curry sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 4 Brandenburg tomatoes, pureed 4 Brandenburg tomatoes, pureed
• 1/2 cup (120g) sour cream 1/2 cup (120g) sour cream
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the chickpea flour, caraway seeds, mustard seeds, turmeric powder, red chili powder, salt, and vegetable oil for the gatta dumplings. Gradually add water and knead the mixture into a smooth dough.
2. 2.
   Divide the dough into small portions and roll them into cylindrical shapes, resembling dumplings.
3. 3.
   Bring a pot of water to a boil and gently drop the gatta dumplings into the boiling water. Cook for about 10-12 minutes or until the dumplings are cooked through. Drain and set aside.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
5. 5.
   Add caraway seeds, mustard seeds, ground cumin, ground coriander, turmeric powder, and red chili powder to the pan. Cook for a minute until the spices release their aroma.
6. 6.
   Stir in the pureed Brandenburg tomatoes and cook for 5 minutes, allowing the flavors to meld together.
7. 7.
   Reduce the heat to low and add the sour cream to the sauce. Stir well to combine.
8. 8.
   Gently add the cooked gatta dumplings to the sauce and simmer for 5 minutes, allowing the flavors to infuse.
9. 9.
   Season with salt to taste and garnish with fresh cilantro.
10. 10.
    Serve the Brandenburg Gatta Curry hot with rice or bread.

Treat your ingredients with care...

• Chickpea flour — Make sure to use fine chickpea flour for a smooth texture in the gatta dumplings.
• Brandenburg tomatoes — Choose ripe and flavorful tomatoes for the best taste in the curry sauce.
• Sour cream — Opt for a high-quality sour cream to add richness and tanginess to the sauce.

Tips & Tricks

• To enhance the flavor of the gatta dumplings, you can add finely chopped fresh herbs like cilantro or parsley to the dough.
• Adjust the spiciness of the curry sauce by increasing or decreasing the amount of red chili powder according to your preference.
• For a creamier texture, you can blend the curry sauce after cooking to create a smoother consistency.
• Serve the Brandenburg Gatta Curry with a side of rye bread or boiled potatoes for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Brandenburg Gatta Curry hot with steamed rice or freshly baked rye bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Brandenburg Gatta Curry in a deep serving dish, allowing the vibrant red curry sauce to contrast with the golden gatta dumplings. Sprinkle some chopped cilantro on top for an appealing touch.