2 teaspoons of red chilly powder makes the gatte ki sabzi spicy. For less spicy taste, add ½ to 1 teaspoon red chilly powder. In this case also reduce the amount of coriander powder to ½ tablespoon. Gatte can be made a day before also and then added to the gravy. Keep the gatte in fridge if making a day before.
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Gatte ki sabzi. 61 calories of Besan, (0.17 cup) 17 calories of Butter, unsalted, (0.17 tbsp) 10 calories of Canola Oil, (0.08 tbsp) 3 calories of Yogurt, plain, whole milk, (0.02 cup (8 fl oz))
Instructions firstly, in a large kadai heat 2 tbsp oil and saute spices. further, add 1 onion, 1 tsp ginger garlic paste and saute to golden brown. keeping the flame on low, add spices and saute well. furthermore, add 1 cup water and 1 cup curd. now add prepare gatte (gram flour dumplings) and ½ tsp salt. cover and boil for 5 minutes.
Once the gravy comes to a boil, then add all of the gatte pieces. stir gently and lightly. Simmer on low to medium-low flame till curry thickens slightly. Overall cook the gatte ki sabji for about 5 to 6 minutes or till the gravy thickens slightly. Do note that on cooling the gravy thickens more.