Method

Make gatte (dumplings): Mix besan with half the spices (red chilli, coriander, fennel, ajwain, salt) and 2 tbsp oil. Add water gradually to make a stiff, smooth dough. Roll into cylinders 2cm thick. Boil in salted water for 10–12 minutes until they float and are cooked (cut one open — should be cooked through). Reserve boiling water. Cool and slice into 2cm rounds.
About 20 min
Tip: The gatte dough should be stiff — not soft. Soft gatte disintegrate in the curry.
Optional: Lightly fry the boiled gatte slices in 1 tbsp oil until lightly golden on cut surfaces (adds texture). Set aside. Beat yoghurt smooth with a whisk — no lumps.
About 5 min
Tip: Frying the gatte after boiling creates a slightly chewy, textured exterior that holds up better in the gravy.
Make gravy: Heat oil in a heavy pan. Add cumin, asafoetida — 30 seconds. Reduce heat to low. Add beaten yoghurt slowly (low heat prevents curdling). Stir continuously for 5 minutes as the yoghurt cooks. Add remaining spices and amchur. Add gatte and 150ml reserved boiling water. Simmer 8 minutes. Finish with kasuri methi. Serve with bajra roti or plain rice.
About 15 min
Tip: Adding yoghurt on low heat and stirring constantly is the only way to prevent it from curdling in the oil.

Nutrition per serving (estimate)

Contains: dairy