Ingredients
- Besan (Gram Flour) : ½ cup
- Curd (Dahi) : ½ cup (whisked)
- Water : 1.5 cups
- Mustard Seeds : ½ tsp
- Cumin Seeds : ½ tsp
- Green Chilies : 2 (chopped)
- Ginger-Garlic Paste : 1 tsp
- Turmeric Powder : ½ tsp
- Red Chili Powder : ½ tsp
- Coriander Powder : 1 tsp
- Garam Masala : ½ tsp
- Salt : to taste
- Asafoetida (Hing) : a pinch
- Oil or Ghee : 1 tbsp
- Fresh Coriander : for garnishing
Preparation
In a bowl, mix besan, curd, and water to form a smooth, lump-free batter.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Heat oil or ghee in a pan on medium flame.
Add mustard seeds and cumin seeds. Let them splutter.
Add asafoetida (hing), green chilies, and ginger-garlic paste. Sauté for a minute.
Slowly pour the besan mixture into the pan while stirring continuously to prevent lumps.
Cook on low-medium heat while stirring continuously for 5-7 minutes until the mixture thickens.
Add garam masala and mix well. Cook for another 2 minutes.
Garnish with fresh coriander leaves.
Serve hot with roti, paratha, or rice.
Servings: 3-4
Notes
- Stir continuously while adding the besan mixture to avoid lumps.
- Adjust the thickness of the gravy by adding more or less water.
- You can make a dry version by reducing water and shaping the mixture into cubes (similar to gatte ki sabji).
