Paneer Gatte masala

• Servings: 4
• Preparation time: 15 minutes.
• Boiling time: 10-12 minutes
• Frying  gatte time: 6-8 minutes.
• Making curry time: 15 minutes.
• Total time: 59 minutes.

“Paneer Gatte Masala” is a mouth-watering dish with unique fusion. The hearty, spice-laden cuisine of Rajasthan and the rich, creamy flavours of Punjab. This combines the traditional Rajasthani “gatte” (dumplings made from a mixture of besan or gram flour and paneer) with a luscious, flavourful gravy.

Paneer Gatte Masala” is an excellent choice for special occasions or when you want to indulge in something unique and satisfying. It pairs wonderfully with hot Chapatis, Dost Parathas, or Steamed Rice, making it a versatile dish that can be enjoyed with various accompaniments. This recipe is not just a treat for your taste buds but also an innovative idea of Indian cuisine.

: Ingredients:

• Besan: 1cup
• Paneer (cottage cheese): half cup
• Poppy seed (khuskhus): 1 teaspoon
• Turmeric powder: half teaspoon
• Salt: 1 teaspoon
• Cumin seed: half teaspoon
• Roasted cumin seed powder: 1 teaspoon
• Mustard oil/cooking oil: 50gm
• Bay leaf: 1 no.
• Red chilli: 1 no.
• Garlic paste: half teaspoon
• Ginger paste: 1 teaspoon
• Onion: 2 (Medium size)
• Tomato: 2 no. (Medium size)
• Green chilli: 2 no.
• Ginger: 1 teaspoon (paste)
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Coriander leaf: 2 table spoon (chopped)
• Red chilli powder: 2 teaspoon
• Tomato: 2no. (Medium size)
• Baking soda: 1 pinch

Preparation:

1. Chop onion and tomatoes into small pieces. Keep aside.
2. Slit green chilli, keep aside.
3. Take one big ball, put Besan, paneer,½ tea spoon salt, 1teaspoon oil, and garlic paste, ginger paste, turmeric powder, chilli powder, roasted cumin powder and one  pinch of baking soda make the dough with the required quantity of water and make it like roti dough.
4. Divide this dough into 2 parts. (You can make more as per your wish), make it like stick by rolling it.
5. Boil 3 cups of water with 1 teaspoon oil. Put both rolls into the boiling water in the medium flame and boil it for ~ 10 minutes, remove it from the water and allow cooling.
6. Cut it into small pieces (it is called “Gatte”).

Method:

1. Take a fry pan and heat 50 ml oil, when it starts to smoke add boiled and chopped gatte in it.
2. Dip fry this, and remove from the fry pan, keep aside.

Making masala:

1. Heat oil in a frypan. add bay leaf cumin seed, red chilli, sputter for few seconds.
2. Add onion and slit green chilli, fry it on high flame for couple of minutes or until onion gets translucent.
3. Add tomatoes; continue to fry till tomatoes get messy  in appearance or oil separates from it.
4.  Add half spoon of salt, chilli powder, coriander powder, roasted cumin powder and turmeric powder.
5.  Fry it for 1-2 minutes. Add 1 cup of water slowly.
6. After boiling add fried Gatte, lower the flame.
7. Allow to boil for  couple of minutes, add Garam Masala Powder.
8. Cover the lid, put off the flame. Keep covered for 5 minutes.
9. Transfer into the serving bowl. Decorate with coriander Leaves.
10. Now paneer gatta masala is ready to serve.

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    • This is one of the variations from basan gatte ki sabji’.
    • Very delicious and spicy.
    • Serve this with plane rice or missy roti.

Paneer Gatte masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.