Whisk yogurt with two cups of water, two tablespoons of besan, red chilli powder and turmeric powder.
Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Remove stems and break red chillies into two.
Mix besan with ginger, salt and soda bicarbonate. Add enough water and knead into a hard dough. Knead well and keep aside for five minutes.
In a bowl, mix paneer, khoya, half of the chopped green chillies and salt. Mix well and keep aside.
Divide besan dough into sixteen equal portions. Flatten each portion and stuff paneer-khoya mixture into them. Give a cylindrical shape. Repeat the same procedure for remaining dough.
Boil four to five cups of water in a deep pan and add stuffed gattes. Boil for ten to fifteen minutes. Drain and cut into one-inch sized pieces.
Heat oil in a kadai, add cumin seeds and stir-fry till they change colour. Add fenugreek seeds, peppercorns, red chillies, remaining green chillies, asafoetida and saute for a minute.
Add whisked yogurt, stirring continuously for three to four minutes until it thickens a little. Add garam masala powder and adjust seasoning. Add water if required. Add water if required.
Add cooked gattes to the gravy and continue cooking till gravy thickens.
Garnish with chopped coriander leaves and serve hot.
Note:after boiling the gattes, you can deep fry them and then add it to the gravy. |
