Gatte ki Subzi (Chickpea Flour Dumplings in a Spicy Yogurt Sauce)

This is a nice vegetarian curry. The recipe makes a double batch of dumplings and recommends adding half to the curry and freezing the other half so they're easy to hand for future meals. I think I prefer chickpea curries that use whole chickpeas in general, but this is a nice change of pace if you're looking for something a bit different.

Gatte ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

Dumplings

• 2 c. chickpea flour (besan)
• 2 tsp. coriander seeds, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. cayenne powder
• 1 tsp. coarse sea salt
• 1/2 tsp. Rajasthani garam masala
• 1/4 c. warm water
• 1 Tbsp. canola (or other neutral) oil

Sauce

• 2 Tbsp. plain yogurt
• 1 1/2 c. water
• 2 tsp. coriander seeds, ground
• 3 tsp. cumin seeds, divided (1 tsp. ground, 2 tsp. whole)
• 1/2 Tbsp. cayenne powder
• 1/2 tsp. ground turmeric
• 1/2 tsp. Rajasthani garam masala
• 1/4 coarse sea salt
• 1 Tbsp. ghee or butter
• 1/2 tsp. ground asafetida
• 3 Tbsp. ginger paste

Directions

Dumplings

1. Combine chickpea flour, coriander, cumin, cayenne, salt, and garam masala.
2. Drizzle with warm water and mix to make a sticky dough. If it's too dry, add another Tbsp. or two of warm water.
3. Add oil to dough and knead it (in the bowl) until smooth.
4. Lightly flour (with chickpea flour) your work surface and place the dough on the floured surface.
5. Press and roll it into a 12" long log.
6. Cut the log (crosswise) into four pieces.
7. Fill a pot halfway with water and bring to a rolling boil.
8. Add the dough pieces to the pot and lower heat to medium.
9. Simmer, uncovered, turning them occasionally for ~45 minutes.
10. Remove boiled dough pieces with slotted spoon and set aside.
11. Discard the cooking water and fill pot with fresh, cold water.
12. Plunge the boiled dough pieces into the cold water for a few seconds, then remove.
13. Scrape off the outer bumpy layer from the outside of the dough with a butter knife.
14. Slice each cylinder in half lengthwise and then cut each piece crosswise into 1cm (~1/2") thick pieces.
15. At this point, half of the dumplings may be frozen for future use while the rest will be used for this curry.

Sauce

1. Whisk yogurt with water.
2. Add coriander, ground cumin, cayenne, turmeric, garam masala, and salt.
3. Add dumplings to the yogurt mixture.
4. Heat the ghee over medium-high heat.
5. Add whole cumin seeds and sizzle for ~10 seconds.
6. Sprinkle in asafetida and ginger paste and cook for another minute or so.
7. Add the yogurt mixture and dumplings and bring to a boil.
8. Reduce heat to medium and simmer, uncovered, stirring occasionally, until the sauce thickens (~20 minutes).

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Variants

Vegan

Ingredients

Dumplings

• 2 c. chickpea flour (besan)
• 2 tsp. coriander seeds, ground
• 1 tsp. cumin seeds, ground
• 1 tsp. cayenne powder
• 1 tsp. coarse sea salt
• 1/2 tsp. Rajasthani garam masala
• 1/4 c. warm water
• 1 Tbsp. canola (or other neutral) oil

Sauce

• 2 Tbsp. plain coconut yogurt
• 2 tsp. coriander seeds, ground
• 3 tsp. cumin seeds, divided (1 tsp. ground, 2 tsp. whole)
• 1/2 Tbsp. cayenne powder
• 1/2 tsp. ground turmeric
• 1/2 tsp. Rajasthani garam masala
• 1/4 coarse sea salt
• 1 Tbsp. coconut oil or margarine
• 1/2 tsp. ground asafetida
• 3 Tbsp. ginger paste