Name: Chickpea Flour Dumplings with Spinach (Gatte Saag Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon cumin seeds, ground; ½ teaspoon ground turmeric; 1 cup finely chopped red onion; 2 teaspoons coriander seeds, ground; 2 tablespoons canola oil; Canola oil for kneading; ¼ teaspoon bishop’s weed; or ⅛ teaspoon dried thyme mixed with ⅛ teaspoon freshly ground black pepper; ½ teaspoon ground ginger; ½ teaspoon fennel seeds, ground; About 3 tablespoons plain yogurt; 1 large tomato, cored and finely chopped; ¼ teaspoon ground asafetida; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1 cup chickpea flour, sifted, plus extra for dusting; 8 ounces fresh spinach leaves, well rinsed and finely chopped; 1 teaspoon coarse kosher or sea salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I sampled a variation of this curry at the dramatic Rambagh Palace hotel, formerly the residence of Rajasthan’s renowned Maharani Gayatri Devi, who occasionally graces the facilities with her stunning presence. The chickpea flour dumplings (gatte), a specialty of Rajasthan, provide filling proteins while the spinach-based sauce offers an iron-rich backdrop. This is an easy lunch offering, served with either homemade or store-bought rotis.