Indian Paneer Gatte ki Sabzi
A protein-packed twist on the classic Rajasthani gatte ki sabzi, featuring spiral gatta rolls filled with paneer. This delicious, wholesome dish is perfect served with phulkas.
Ingredients
×- For the Gatta Dough
- For the Paneer Filling
- For the Gravy
Method
- 01
Knead besan with ajwain, hing, red chilli powder, salt, and oil together to make a firm gatta dough.
- 02
Mix the grated paneer with salt.
- 03
Roll the dough out evenly into a thin sheet.
- 04
Spread the paneer mixture evenly over the rolled-out dough.
- 05
Cut into strips and roll each one tightly.
- 06
Steam the rolls for 10-12 minutes and let them cool slightly before cutting into pieces.
- 07
Heat oil in a pan and add tej patta, hing, and dry red chillies.
- 08
Add jeera and toast the whole spices.
- 09
Add the whisked curd along with red chilli powder, turmeric powder, salt, and coriander powder, and cook well, stirring to prevent curdling.
- 10
Add the steamed gatta pieces and approximately ¼ cup water.
- 11
Cook until the gravy coats the rolls well.
- 12
Finish with kasuri methi and serve hot with phulkas.
From our kitchen
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