वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Prepare the Besan Dough
Combine 1 cup besan (fine sifted) with ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, salt to taste, ½ tsp ajwain, and 1 tsp kasuri methi. Mix well. Gradually add water to form a medium-soft dough, ensuring not to add too much water at once as besan can become sticky. Let the dough rest for 5-7 minutes.
Prepare the Paneer Stuffing
Grate 200g fresh paneer finely. Add salt to taste and mash it thoroughly for 3-4 minutes until it becomes soft and forms a dough-like consistency. No other spices are added to the paneer to keep the stuffing plain, as spices are already in the besan dough.
Shape the Paneer Balls
Take small portions of the prepared paneer mixture and roll them into small, smooth balls. Adjust the size according to your preference.
Stuff and Shape the Gatte
Add a little oil to the besan dough and mix it well to prevent sticking. Take small portions of the besan dough and flatten them into discs, similar to making puris or stuffed parathas. Place a paneer ball in the center of each besan disc and carefully seal it, completely covering the paneer with the besan dough. Form them into smooth cylindrical shapes.
Boil the Gatte
Bring water to a rolling boil in a pot. Carefully add the prepared gatte into the boiling water. Cover and boil for 4-5 minutes. The gatte will float to the surface when cooked. Once boiled, turn off the gas and separate the gatte from the water, reserving the boiling water for the gravy.
Prepare the Yogurt Spice Mixture
In a bowl, combine ½ cup whisked curd with ½ tsp red chili powder, ½ tsp turmeric powder, and ½ tsp coriander powder. Mix well until a smooth paste is formed. This mixture will give a rich taste to the gravy.
Prepare the Gravy Base
Heat 2 tbsp oil or ghee in a pan. Add ½ tsp cumin seeds. Once they splutter, add 1 tbsp chopped garlic, 1 tsp chopped ginger, and 2 chopped green chilies. Sauté on low flame until fragrant. Add 2 finely chopped medium onions and sauté until they turn golden brown and fragrant. Then, add 1 large finely chopped tomato (or tomato puree) and cook until it softens and the oil starts to separate.
Incorporate the Yogurt Mixture
Turn off the gas and let the gravy base cool slightly. This prevents the yogurt from curdling. Add the prepared yogurt spice mixture to the cooled gravy base and mix well until thoroughly combined.
Simmer the Gravy
Turn the gas back on to low flame. Cook the gravy until it starts to boil and oil releases from the sides. Then, add the reserved water from boiling the gatte. Add ½ tsp garam masala powder and salt to taste. Mix well and bring the gravy to a good boil.
Add Gatte and Finish the Dish
Once the gravy is boiling, add the boiled paneer gatte to the gravy. Cover and simmer for 2-3 minutes to allow the gatte to absorb the flavors of the gravy. Garnish with fresh coriander leaves and mix.
Serve
Adjust the gravy consistency to your liking (thicker or thinner). Serve the hot Paneer ke Gatte with rice, rotis, or parathas.
