Paneer Stuffed Gatte ki Sabji
🧀 Paneer Stuffed Gatte ki Sabji
📝 Ingredients
For Gatte (Outer Layer)
- Besan (gram flour) – 1 cup
- Ajwain (carom seeds) – ½ tsp
- Haldi – ¼ tsp
- Red chilli powder – ½ tsp
- Salt – to taste
- Oil – 2 tbsp
- Curd – 2 tbsp
- Water – to knead
For Paneer Stuffing
- Grated paneer – ¾ cup
- Green chilli – 1 (finely chopped)
- Ginger – 1 tsp (grated)
- Coriander powder – ½ tsp
- Garam masala – ¼ tsp
- Amchur – ½ tsp
- Salt – to taste
- Fresh coriander – 1 tbsp (chopped)
For Gravy
- Curd – 1 cup (well beaten)
- Onion paste – 1 medium
- Ginger-garlic paste – 1 tsp
- Cumin seeds – 1 tsp
- Hing – a pinch
- Haldi – ¼ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1½ tsp
- Garam masala – ½ tsp
- Oil or ghee – 3 tbsp
- Water – as needed
- Salt – to taste
👩🍳 Method
1️⃣ Prepare the Gatte Dough
- Mix besan, ajwain, spices, salt, oil, and curd.
- Knead into a semi-soft dough using little water.
- Rest for 10 minutes.
2️⃣ Make Paneer Stuffing
- Mix all stuffing ingredients in a bowl.
- Taste and adjust spices.
3️⃣ Shape & Boil Gatte
- Divide dough into portions.
- Roll each portion flat, add paneer stuffing, seal, and shape into thick rolls.
- Boil in salted water for 8–10 minutes till they float.
- Remove, cool slightly, and cut into pieces.
- Save the boiling water for gravy.
4️⃣ Prepare the Gravy
- Heat oil/ghee, add cumin seeds and hing.
- Add onion paste and sauté till golden.
- Add ginger-garlic paste and spices; cook till oil separates.
- Lower flame, add curd slowly while stirring.
- Add saved gatte water to adjust consistency.
5️⃣ Final Cooking
- Add sliced stuffed gatte.
- Simmer 5–7 minutes so flavors soak in.
- Finish with garam masala and coriander.