Introduction:

 

I still remember the first time I tasted Aloo Gatte Ki Kadhi. It was during a family gathering, and I could instantly tell it was unlike any other kadhi I'd tried. The aroma of the spices mingling with the stuffed gatte and the creamy kadhi brought the entire room to life. The stuffed gatte, with hints of cashews and raisins, gave it an irresistible richness that I was determined to recreate at home. The way this dish blends humble potatoes with a traditional Rajasthani touch left an impression on me that day, and it has become a go-to comfort dish for our family gatherings since.

 

When I first tried making Aloo Gatte Ki Kadhi, I was amazed by how a few extra steps—like adding besan (gram flour), fennel powder, and a touch of kasuri methi—could elevate the flavors so beautifully. The gatte, tender yet full of flavor, pair perfectly with the spicy and tangy kadhi. It's a dish that might look complex at first, but with a little patience, it comes together to create something truly extraordinary.

 

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Aloo Gatta Curry Recipe

 

Portion servings: 5-6
Preparation time: 10 mins
Cooking time: 80 mins

 

Ingredients

 

For Gatte Dough:

• Potatoes, peeled & diced – 2 pcs
• Green chilies – 2 pcs
• Ginger – ½ inch
• Water – very little
• Besan (chickpea flour) – ¾ cup
• Saunf powder – 1 tsp
• Ajwain – ½ tsp
• Kasuri methi – 1 tbsp
• Salt – 1 tsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Baking powder – ½ tsp
• Ghee – 1 tbsp

For Stuffing:

• Ghee – 1 tbsp
• Cashews, chopped – 1 tbsp
• Raisins, chopped – 1 tbsp
• Green chili, chopped – ½ tsp
• Ginger, chopped – ½ tsp
• Coriander stem, chopped – 1 tsp
• Salt – ¼ tsp
• Red chili powder – ¼ tsp
• Lemon juice – ½ pc

For Boiling Gatte:

• Water – as required
• Curd – ¼ cup
• Ghee – 1 tbsp
• Shaped gatte

For Gravy:

• Oil – 2 tbsp
• Jeera (cumin seeds) – 1 tsp
• Saunf (fennel seeds) – ½ tsp
• Hing (asafoetida) – ¼ tsp
• Onions, chopped – 2 pcs
• Ginger-Garlic-Green chili paste
• Tomato puree – 2 pcs
• Curd – ½ cup
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ¼ tsp
• Kasuri methi – 1 tbsp
• Water – as required
• Boiled gatte
• Leftover gatte water
• Salt – 1 tsp

 

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Instructions

 

Step 1: Prepare the Gatte Dough

• Blend Ingredients: In a blender, grind the peeled potatoes, green chilies, and ginger with minimal water to form a smooth paste.
• Mix Dough Ingredients: Transfer the paste to a mixing bowl and add besan, saunf powder, ajwain, kasuri methi, salt, turmeric, red chili powder, coriander powder, garam masala, and baking powder.
• Knead the Dough: Mix the ingredients thoroughly, then add ghee and knead into a smooth, pliable dough.

 

Step 2: Prepare the Stuffing

• Fry Cashews and Raisins: Shallow fry the cashews and raisins in ghee until golden, then set aside to cool.
• Combine Stuffing Ingredients: Chop the fried nuts, then mix with raw chopped green chili, ginger, coriander stems, salt, red chili powder, and lemon juice in a bowl.

 

Step 3: Shape and Boil the Gatte

• Shape Gatte with Stuffing: Divide the gatte dough into equal portions. Flatten each piece, place a small amount of stuffing in the center, and wrap the dough around it to create a teardrop shape.
• Boil the Gatte: In a pan, boil water with curd and ghee, then gently add the gatte. Cook until they float to the top, indicating they’re done. Remove and reserve the water for later.

 

Step 4: Prepare the Gravy

• Sauté Spices and Onions: Heat oil in a pan, add jeera, saunf, and hing, allowing them to sizzle. Add onions and sauté until golden.
• Add Ginger-Garlic Paste and Tomato Puree: Cook until the raw aroma disappears and the oil separates from the mixture.

 

Step 5: Add Spices and Curd

• Mix Spices with Curd: Whisk curd with red chili powder, turmeric powder, coriander powder, garam masala, and kasuri methi.
• Combine with Gravy: Reduce the heat, then add the curd mixture, stirring continuously to prevent curdling. Cook until it thickens, and oil separates again.

 

Step 6: Assemble the Curry

• Add Gatte and Simmer: Add the boiled gatte to the gravy, stirring to coat. Pour in the reserved gatte water to adjust consistency.
• Simmer and Season: Season with salt and let the curry simmer for a few minutes to enhance the flavors. Adjust seasoning if needed.

 

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About the Recipe:

 

Aloo Gatte Ki Kadhi is a rich, flavorful curry that combines stuffed gram flour dumplings (gatte) with a tangy yogurt-based sauce, creating a comforting dish full of texture and flavor. In this recipe, the gatte are prepared with a twist—they’re infused with potatoes and stuffed with a mix of cashews and raisins for an added richness. This stuffing not only adds a touch of sweetness but also a delightful crunch, balancing the soft, spicy kadhi. Adding ajwain, fennel powder, and a dash of kasuri methi to the dough enriches the flavor profile, giving it an authentic Rajasthani taste.

 

The gravy is made by blending yogurt with traditional spices, creating a creamy and slightly tangy base that complements the gatte perfectly. Once the gatte are cooked, they’re added to this delicious kadhi, where the flavors blend and intensify, making each bite a flavorful experience. This recipe is truly a celebration of Indian spices, textures, and tastes, bringing warmth and comfort with every spoonful.

 

 

Cooking Tips:

 

• When preparing the gatte dough, add a touch of baking powder and ghee. This helps make the gatte soft and gives them a smooth texture.
• Always fry the cashews and raisins lightly for the stuffing. This enhances their flavor and prevents them from becoming mushy in the kadhi.
• If you’re adding yogurt to the kadhi, whisk it thoroughly with spices and a little water to prevent it from curdling when cooked.
• Steam the gatte in water that’s been seasoned with yogurt, ghee, and spices—this infuses extra flavor into the gatte while keeping them moist.

 

 

Pairing Guide:

 

Aloo Gatte Ki Kadhi pairs wonderfully with traditional Rajasthani breads like bajra roti or missi roti, as the earthy flavors of these breads complement the tangy kadhi beautifully. A side of jeera rice also goes well, as the mild flavors of cumin rice balance the spiciness of the kadhi. For a refreshing contrast, pair the meal with a glass of chilled chaas (buttermilk) seasoned with roasted cumin and mint.

 

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Frequently Asked Questions:

 

1. What is the best way to make gatte soft in Aloo Gatte Ki Kadhi?
   Adding a little baking powder and ghee to the gatte dough can help make them softer.

2. Can I make Aloo Gatte Ki Kadhi without stuffing the gatte?
   Yes, traditional kadhi often uses plain gatte. The stuffing is optional but adds richness.

3. Why does yogurt sometimes curdle in kadhi, and how can I prevent it?
   To prevent curdling, whisk yogurt with spices and water before adding it to the pan. Cook on low heat, stirring frequently.

4. Is Aloo Gatte Ki Kadhi spicy?
   The recipe can be adjusted to your spice preference by varying the amount of red chili powder and green chilies.

5. What makes Rajasthani kadhi different from other regions’ kadhi?
   Rajasthani kadhi is generally thicker, spicier, and often uses besan (gram flour) dumplings called gatte.

6. Can I add vegetables to Aloo Gatte Ki Kadhi?
   Vegetables like spinach or even peas can be added to the kadhi for a twist.

7. How can I make the gatte dough smooth and easy to roll?
   Add ghee and knead it well until the dough is smooth and pliable.

8. What are some substitutes for kasuri methi in this recipe?
   Fresh methi (fenugreek) leaves can be a substitute, though they may slightly alter the flavor.

9. How long does Aloo Gatte Ki Kadhi stay fresh?
   It keeps well for 1-2 days in the refrigerator. Reheat gently to avoid breaking the yogurt base.

10. Can I make Aloo Gatte Ki Kadhi vegan?
    Substitute yogurt with coconut or cashew yogurt and skip the ghee in the gatte to make a vegan version.

 

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