Name: Shahi Govind Gatta Curry
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Gram Flour, besan, for the dough; 25 g Paneer, finely grated, for stuffing; ½ tbsp Cashews, finely chopped, for stuffing; ½ tbsp Raisins, chopped, for stuffing; ¾ cup Indian-Style Yogurt, whisked, for the rich gravy; 2 tbsp Ghee, divided (for dough and for gravy); ½ cup Cooking Oil, for deep frying the gattas (will not be fully consumed); ½ tsp Coriander Seeds, coarsely crushed; ½ tsp Fennel Seeds, coarsely crushed; ¾ tsp Red Chilli Powder, divided; ¼ tsp Ground Turmeric; ½ tbsp Ground Coriander; ¼ tsp Garam Masala; 2 cup Water, for boiling; ¾ tsp Salt, divided

1 hr 30 mintotal

1 hr hands-on30 min hands-off

Prep 30 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Medium

Add to your week

Method

Make the stuffing: mix the grated paneer, chopped cashews, raisins, a pinch of salt and a pinch of red chilli powder, and roll it into marble-sized balls.
Make the Dough: Mix the gram flour (besan) with crushed coriander seeds, fennel seeds, a pinch of turmeric, salt, a portion of the ghee, and a portion of the curd. Knead into a firm dough. Divide accurately into lemon-sized balls.
Flatten each besan ball evenly, place the paneer stuffing inside, and seal it completely. Ensure the surface is entirely devoid of cracks.
Boil the measured water in a pan. Drop the stuffed gattas into the boiling water and cook for 10-12 minutes until they float and develop small, professional blisters. Remove and dry them, ensuring you save the boiled water for later.
10–12 min
Heat the cooking oil in a kadhai. Deep fry the boiled and dried gattas on medium heat until they turn crispy and perfectly golden brown. Set aside.
Make the Gravy: In a bowl, whisk the remaining curd smoothly with the red chilli powder, turmeric, and coriander powder.
Heat the remaining ghee in a pan. Pour the spiced curd mixture into it, stirring continuously until it boils to definitively prevent splitting.
Add the saved gatta boiling water. Season with salt and let the gravy simmer elegantly for 5 minutes.
5 min
Cut the fried gattas in half to display the beautiful stuffing inside and drop them directly into the simmering gravy. Cook for 2 minutes. Garnish neatly with garam masala and serve.
2 min

How to tell it's done

Crispy yet melt-in-the-mouth gram flour dumplings revealing a sweet, nutty cheese center, submerged in a fiery and tangy yogurt sauce.

Getting it right

Tip

Govind Gatta is a delicate art. The ghee in the dough ensures the outer casing is soft, while deep frying them after boiling creates a crust that prevents them from disintegrating in the gravy.

What to serve it with

A highly royal Rajasthani dish prepared for weddings and festivals. Serve elegantly with rich Pulao or hot rotis.

Gujarati Kobi Batata Nu Shaak

Kobi batata nu shaak cooks cabbage with potato in a light Gujarati tempering, sweet rather than hot.

40 minvegan

Gujarati Lasaniya Batata

Lasaniya batata crushes baby potatoes and cooks them with a large amount of garlic and Kashmiri chilli.

35 minvegetarian

Gujarati Lila Chana Nu Shaak

Lila chana nu shaak cooks fresh green chickpeas in a light Gujarati masala while they are in season.

40 minvegetarian

Gujarati Rajwadi Dhokli Nu Shaak

Rajwadi dhokli nu shaak simmers gram flour dhokli in a spiced yoghurt gravy.

55 minvegetarian

Gujarati Rasa Wala Batata Nu Shaak

Rasa wala batata nu shaak keeps potato in a thin Gujarati gravy, meant to be eaten with poori.

40 minvegan

Gujarati Rasawala Mag

Rasawala mag is a thin Gujarati whole mung curry, tempered with mustard and cumin and left deliberately brothy.

8 hr 40 minvegetarian

Ingredients