Bikaneri Gatte Ki Sabji With Pea Pulao Recipe

Make the dough

In a large bowl combine 2 cups besan, 1 tsp ajwain, 1 tsp red chili powder, 1 tsp turmeric, and 1 tsp salt. Add 2 tbsp ghee or oil and rub into the flour until crumbly. Gradually add about 1/2 cup lukewarm water and knead to form a firm but slightly pliable dough (similar to firm chapati dough). If needed add water teaspoon by teaspoon. Rest covered for 10 minutes.

Shape and poach

Divide the dough into 3 equal portions. Roll each portion between your palms into a tight cylinder about 1 to 1.25 inches (2.5–3 cm) in diameter. Heat 1 tbsp oil in a wide pan with 2 cups water (or a large pot of lightly salted boiling water), reduce to a simmer and gently drop the cylinders in. Poach for 10–12 minutes until they are cooked through and slightly firm (a skewer should pass without sticky raw dough). Remove and let cool 5 minutes, then slice into 1/2-inch (1.3 cm) rounds. Alternatively you can steam the cylinders for 12–15 minutes.

Optional pan-fry for texture

Heat 1 tbsp oil in a skillet over medium heat and lightly brown the sliced gatte for 2–3 minutes per side until edges are slightly crisp. This step is optional but gives better texture and helps them hold shape in the gravy.

Prepare base tempering

Heat 3 tbsp oil or ghee in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and when they sputter add 1/4 tsp asafoetida. Sauté for 10–15 seconds.

Saute aromatics

Add 1 medium finely chopped onion and sauté until golden brown, about 6–8 minutes. Stir in 1 tbsp grated ginger and 2 cloves minced garlic; cook 30–45 seconds until fragrant.

Cook tomato and spices

Add 1 cup tomato puree, 1 tbsp coriander powder, 1 tsp red chili powder, 1/2 tsp turmeric and 1 tsp salt. Cook on medium heat 6–8 minutes stirring occasionally until oil separates from the masala and the tomato loses rawness.

Temper the yogurt

Reduce heat to low. Whisk 1 cup plain yogurt until smooth. Take about 2–3 tbsp of the hot masala and temper it into the yogurt by whisking the hot spoonful into the yogurt to slightly warm it (prevents curdling). Then slowly add the tempered yogurt into the pan, stirring constantly to combine.

Simmer with water and spices

Add 1 cup water to reach a medium-thin gravy consistency. Stir in 1 tsp dry mango powder (or 1 tbsp lemon juice), 1 tsp crushed kasuri methi and adjust salt (total ~1.5 tsp). Bring the gravy to a gentle simmer on low-medium heat for 4–5 minutes, stirring occasionally. Do not boil vigorously to prevent yogurt from splitting.

Add gatte to gravy

Gently add the sliced (and optionally pan-fried) gatte rounds into the simmering gravy. Coat each piece, then cover and simmer on low heat for 8–10 minutes so the gatte absorb flavors. If gravy thickens too much, add up to 1/4 cup water to adjust.

Finish

Stir in 2 tbsp chopped cilantro and check seasoning. If you prefer tangier, add a little more lemon or amchur. Keep warm until serving.

Rinse and soak rice

Rinse 1.5 cups basmati rice under cold water until the runoff is clear. Soak the rice in water for 20 minutes, then drain.

Temper whole spices

Heat 1 tbsp oil or ghee in a medium saucepan over medium heat. Add 1 tsp cumin seeds, 3 green cardamom pods, 2 cloves and 1 bay leaf. Sauté for 30 seconds until fragrant.

Cook rice with peas

Add the drained rice and 1 cup peas to the pan. Stir gently for 1 minute to coat the rice in the oil and spices. Add 2.75 cups water and 1 tsp salt, bring to a boil. Reduce heat to low, cover with a tight lid and simmer 12–14 minutes until water is absorbed and rice is cooked. Turn off heat and let rest covered for 8 minutes.

Fluff and finish

Remove lid, add 1 tsp ghee (optional) and gently fluff the rice with a fork. Adjust salt as needed and garnish with 1–2 tbsp chopped cilantro.

Spoon hot pea pulao onto plates, place a generous ladle of gatte ki sabji alongside or over the rice. Garnish with extra chopped cilantro and lemon wedges. Serve immediately with yogurt or papad if desired.