According to Wikipedia About Hariyali Gatte Recipe
Wiki hasn’t got a husband to please. So why would he know it?
According to Vinipedia
Shallow fried gram flour dumpling that is gatte, soft and melt in mouth gatte, cooked in flavourful spinach gravy… Combination of gatte and spinach gravy is awesome.
This dish is special for me. The “let’s just talk” part will tell you… why??
Let’s talk about this recipe
Roshi, my friend, one day gave me few recipes. I always thought that they were great. Only after I tried this one, I realised these recipes were not great. They were MAGICAL.
Hariyali gatte… the hariyali comes from spinach gravy and the gatte come from… gatte (obviously).
Both are tricky to make, at least for me. I was never happy with my spinach gravy. At times it would lose its colour. At time it would lose its texture. At times it would be too bland. And a lot more miserable things have happened with my spinach gravy. But this recipe gave me a nice colour, (me as in my gravy not me) awesome flavours and wonderful taste and texture!
For the gatte ki sabji, I have my tried and tested recipe.
Now the best part about this recipe is that both its components are very versatile. You can use the spinach gravy as a base and add paneer, mushrooms, sweet corn, baby corns, koftas etc. Likewise you can also use the gatte with different gravy of your choice. So basically you get two recipes to play with.
The Beauty (the good part about this recipe)
The combination! It’s all about that. We all eat spinach gravy, mostly with paneer and being in Rajasthan, I have been eating gatte, jabse maine hosh sambhaale hain (ever since I have been eating), you know what I mean!! But the Rajasthani gatte has an absolutely different and delicious gravy made with curd. No one ever thought of changing it. But when I read this recipe, I was tempted to try it. And yes this combination made all the difference.
And the Beast (the difficult part about this recipe)
Husband’s wow… isn’t all that easy to get. While making Hariyali Gatte you might lose it if,
The spinach gravy:
- Turns bland
- Turns Sour
- Be flavor-less
- The salt… yes this fellow behaves very naughty with spinach. Spinach has its own salt. So at times, the spinach gravies end up very salty.
- Might be too soft and mushy
- Might be too hard
Experience and experiment (tips and tricks)
- Select good spinach. The spinach leaves should be green and small.
- Boil spinach with little sugar
- You can also add little malai/cream to the gravy
- Do not make hard dough for gatte
- Add a little ghee while boiling the gatte
- The gatte are done once they start floating. Do not over boil them
- To manage the salt, add a little while boiling the spinach and then in the end, check the seasoning and add salt if needed.
Let’s just talk
My husband is not very experimental with food. Still I am running a food blog. That’s marriage.
Anyways… don’t let me deviate from food to marriage. So, when I read this recipe, I had this feeling that I will turn out great. Also, I know my husband is a big fan of spinach gravy and gatte (separately, till I tried this one). It wasn’t a bad idea at all to combine the two. I did that. I made Hariyali Gatte Recipe. I served it. He ate it. And he said… this preparation of yours to prepare Hariyali Gatte Recipe gets a ten on ten.
Now this was historic for me. He never says anything about how he liked the food?! Whether he has liked the dish or not… I make it out by how much he eats That’s the measuring unit. This ten on ten was out of syllabus. It’s like measuring liquids in metres. But that’s not important. What’s important is that he liked it, liked it so much that he spoke and said “ten on ten”! Taste the delicious Hariyali Gatte Recipe.
RECIPE FOR HARIYALI GATTE
Course Main Course
Prep Time 20 Minutes
Cook Time 30 Minutes (If you can manage to make gravy and gatte simultaneously)
INGREDIENTS FOR HARIYALI GATTE
- 1 bunch spinach (approx 1 kg) discard the stems and wash thoroughly
- 1/2 tsp salt or salt to taste
- 1 tsp sugar
- 1 pinch of baking soda
- 2 cloves
- 4 tbsp ghee
- 1/2 tsp cumin seeds
- A big pinch of asafoetida (heeng)
- 1/2 cup chopped onions
- 1 tbsp ginger paste
- 2 tbsp garlic paste
- 1 cup pureed tomatoes
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 mace (javitri) crushed
- Water as needed
- 1.5 cup besan
- 2 tbsp oil
- A big pinch of soda
- Salt to taste
- 1/2 red chilli powder
- 1/2 tsp fennel seeds saunf
- 1/2 tsp coriander seeds sabut dhaniya
- 2-2.5 tbsp curd
INSTRUCTIONS TO MAKE HARYALI GATTE RECIPE
Boil the spinach. In a pan add the spinach leaves, 1/2 tsp salt, 1 tsp sugar and a pinch of baking soda/eno. No water is needed. Boil for 4-5 minutes.
Once it has boiled, let it cool.
After it cools, grind it with 2 cloves. And keep the spinach puree aside.
Heat 3 tbsp ghee
Add 1/2 tsp cumin seeds and a good pinch of heeng.
Add 1/2 cup chopped onions.
Cook till the onions turn golden brown.
Add 1 tbsp ginger paste and 2 tbsp garlic paste. Cook till the raw smell goes away.
Add 1 cup pureed tomatoes.
Cook till the oil oozes out.
Add 1/2 tsp turmeric powder, 1 tsp red chilli powder and 1 javitri powdered. Cook for 2 minutes.
Add the pureed spinach.
Cook till the oil oozes out.
- Add 1 cup water and let it simmer for 5 minutes.
- To make gatte, in a large bowl add 1 and 1/2 cup gram flour, salt to taste, 1/2 tsp red chili powder, 1/2 tsp fennel seeds, 1/2 tsp coriander seeds.
- Add 2 tbsp oil..
- Mix everything.
- Use 2 to 2and1/2 tbsp curd to make semi-soft dough.
Let the dough rest for 10 minutes. After 10 minutes, re-punch the dough.\
In a pan boil water. Add the logs to boiling water.
Let the log boil till the float on the surface. This will take 7-8 minutes.
Once the logs have boiled, take them out and let them cool a bit.
Cut into roundels.
- Shallow fry gatte till golden brown.
- Add to the spinach gravy.
Let it simmer for 7-8 minutes.
Add 1 tbsp ghee.
Check the seasoning and consistency. Add salt and water if required.
Make hariyali gatte and get a ten on ten from your husband.
I make it on weekends and serve with saffron rice, garma garam phulka , boondi raita and sirke wali pyaaz. Some fruit custard, to make sure I don’t miss that 10/10.
“Old saying “think before you speak”. New saying “google before you post”