Gatta Curry with Fragrant Basmati Rice

Ingredients

• For the Gatta Dumplings: For the Gatta Dumplings:
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, crushed 1/2 teaspoon coriander seeds, crushed
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 2 tablespoons yogurt 2 tablespoons yogurt
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• For the Curry: For the Curry:
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1/4 cup yogurt 1/4 cup yogurt
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the Fragrant Basmati Rice: For the Fragrant Basmati Rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 9g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, crushed coriander seeds, baking soda, yogurt, oil, and salt. Knead the mixture into a smooth dough.
2. 2.
   Divide the dough into small portions and shape them into cylindrical dumplings.
3. 3.
   Heat oil in a pan over medium heat and gently fry the dumplings until golden brown. Remove them from the pan and set aside.
4. 4.
   In the same pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
5. 5.
   Add ginger-garlic paste and cook for a minute. Then, add tomato puree and cook until the oil separates.
6. 6.
   Reduce the heat and add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
7. 7.
   Whisk yogurt and water together, then gradually add it to the pan while stirring continuously.
8. 8.
   Add the fried dumplings to the curry and simmer for 10-15 minutes until the dumplings absorb the flavors.
9. 9.
   Meanwhile, rinse basmati rice under cold water until the water runs clear. In a separate pot, bring water to a boil and add rice and salt. Cook until the rice is tender and fluffy.
10. 10.
    Serve the Gatta Curry hot with fragrant basmati rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for smooth dumplings.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• To make the dumplings even more flavorful, you can add finely chopped green chilies, grated ginger, or crushed garlic to the dough.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a creamier curry, you can add a splash of coconut milk or cashew cream.
• Leftover curry can be refrigerated and enjoyed the next day as the flavors intensify.
• Garnish the dish with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Gatta Curry with fragrant basmati rice, naan bread, or roti for a complete and satisfying meal. Accompany it with a side of cucumber raita or a fresh green salad to balance the flavors.

Presentation advice

Present the Gatta Curry by arranging the dumplings in the center of a shallow bowl and pouring the creamy tomato curry around them. Garnish with a sprinkle of fresh cilantro for a pop of color.