Page 188 - UpperCrust e-Magazine Third Quarter 2024

RECIPES | COVER STORY

Cooking is in her blood and she does it so well.
Chef Amrita Raichand can lay out a mean table
and look pristine as she goes about it. Here's a
sample of her traditional Indian fare

Gatte Ki Sabji

Ingredients
For the gatte
• 1 cup gram flour (besan)
• a small pinch of baking soda
• 1 tsp fennel seeds (saunf)
• 1 tsp green chillies, finely chopped
• 1 tbsp fresh coriander leaves, chopped
• salt to taste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp ghee
• water, just a little to form a soft dough
(use about 2.5 tbsp)
• 1/2 tsp oil
For the gravy
• 2 cups yogurt In the meantime, take a parat (wide, shallow you get a homogeneous mixture. Keep aside.
• 1 tbsp ginger-garlic paste vessel) and add besan to it along with the Now, heat oil in a kadhai over medium heat
• salt to taste rest of the dry ingredients of the gatte. and add fennel seeds along with curry leaves
• 2 heaped tsp red chilli powder Mix everything together till it turns into a & let them splutter.
• 1 tbsp coriander powder crumbly mixture. Then crush kasoori methi with your palms
• 1/2 tsp turmeric powder Now add water 1 tbsp at a time and knead and add to the kadhai along with hing &
• 3-4 tbsp oil into a soft dough. Drizzle some oil and sugar.
• 1/2 tsp fennel seeds smoothen the dough. Once fragrant, add the chopped onions
• 7-8 curry leaves Divide the dough into equal portions and along with green chillies and cook till onions
• 1 tsp dried fenugreek (kasoori methi), using your palm, make a cylindrical but thin are translucent.
crushed log. Then add the tomatoes and cook till they
• a big pinch of asafoetida (hing) Now carefully, add these to the boiling water. soften.
• a big pinch of sugar Once they come up to the surface of the Now add the prepared dahi masala. Let the
• 1 small onion, chopped water and start to float and you see bubbles masala cook on medium flame while stirring
• 1 tsp green chillies, chopped on the logs, remove them on a plate with a continuously.
• 1 small tomato, chopped help of a wired spatula and let them cool. Add the boiled water of the gatte and adjust
• boiled water of gatte (enough to adjust the Note: Do not throw the boiled water, it will the consistency of the gravy. Keep stirring.
consistency) be used to adjust the gravy consistency. Now, cut the logs of gatte into small pieces
For the gravy (1/2” each) & add to the gravy.
Method Start by adding yogurt to a bowl & whisk till Let the gravy simmer along with the gatte
For the gatte you get a smooth consistency. on medium heat. Keep stirring occasionally.
In a deep pan (kadhai), add water and bring Then add ginger-garlic paste, salt, turmeric, Once you get the desired consistency, switch
it to a boil. red chilli & coriander powders and mix till off the flame.

186 | UPPERCRUST | JUL-SEP 2024