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We hope you got insight from reading it, now let’s go back to oats gatte ki sabzi /curry recipe. To make oats gatte ki sabzi /curry you only need 31 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Oats Gatte Ki Sabzi /Curry:
- You need gram flour
- Provide Classic Masala Oats
- You need carom seeds
- Get red chilli powder
- Provide yogurt
- Prepare mustard oil
- Get asafoetida
- Prepare salt or to taste
- Get turmeric powder
- Prepare coriander seeds
- You need cumin powder
- Provide fennel powder
- Take baking soda
- You need Ingredients for the curry /gravy
- Use Garlic
- You need Onions chopped
- Get ginger
- Provide Gram flour
- Prepare Curd
- Prepare Asafoetida (hing)
- Provide Turmeric powder (Haldi)
- You need Red chilli powder
- Prepare cumin seeds
- You need kitchen king masala
- Provide Bay leaf (tej patta), torn
- Provide Cloves
- You need Cinnamon powder
- Provide Salt or to taste
- Use Coriander (Dhania) Leaves, chopped
- Get Ghee
- Use kasuri methi
Steps to make Oats Gatte Ki Sabzi /Curry:
- For the gatte Mix all the ingredients along with oats - together and make a stiff dough, using water as needed. - (You will need about 1/3 cup of water.)
- Knead the dough well, let it rest for 10 minutes.
- Divide the dough into 8 parts and roll them into logs, on a flat surface about half inch thick.
- Bring about 6 cups of water to boil in a deep pan on high flame
- Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium, and cook them for about 10 minutes.
- Gatte logs start floating on the surface of water. It means that the gatte are ready.
- Take them out from water and save the water, this will be used for making gravy.
- Let them cool for few minutes and cut them in about half inch-thick slices.
- For the gravy /curry - Purée the onions, ginger and garlic in a mixer.
- Heat the ghee in heavy bottom pan over medium heat, add fennel seeds, cumin seeds, asafoetida, bay leaf and stir.
- Add the onion purée and sauté until the onion is cooked.
- Add all the dry spice powders, cinnamon powder salt and mix well and stir-fry for about 2 minutes.
- Add the gattes and stir fry for 2 minutes on medium flame until all the masala is coated well
- Add the curd and water we saved from boiled gatte and Kasuri Methi and again boil for about 5 minutes over low medium heat, covered.
- (Can add more water to adjust the thickness of the gravy, as Gatte Ki Sabji will cool off it gravy will become thick.)
- Add mango powder, kitchen king masala and garam masala amd switch off the flame. Garnish with chopped coriander leaves and oats Gatte Ki Sabji is ready to serve.
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