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Gold 'coin' curry
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 3-4
Anjum Anand’s delicious vegetarian main course consists of little gram flour 'coins' cooked in a simple but full-flavoured sauce
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Tips and suggestions
- Cooks Tips...
- Anjum Anand says: 'I eat this dish with plain naan, rice or pea pilaf, no sides, no raita, no chutneys. Any other dish just distracts me from my pleasure. I’m not being dramatic, I mean it. This dish is one my mother grew up with, although it has been influenced a little by the way my mother-in-law from Rajasthan makes hers.'
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Ingredients
For the gatta
- 120g gram flour
- 1 tbsp vegetable oil, plus extra for kneading
- 2 tbsp plain Yogurt
- 1/2 tsp Salt
- 3/4 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1/4 tsp red Chilli powder
- 1/4 tsp Carom seeds
For the curry sauce
- 1 Tomatoes
- 2 tbsp plain Yogurt
- 1 1/2 tbsp vegetable oil
- 3/4 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1/4-1/2 tsp red Chilli powder
- 1 1/2 tsp ground Coriander
- 1/4 tsp Garam masala
- Indian bread or rice, to serve
Method
1. For the gatta: combine all the ingredients in a bowl and knead into a medium firm, slightly sticky dough with your hands.2. Put about 700ml water into a large pot and bring a rapid boil.
3. Rub some oil onto your clean hands, take small portions of the dough and roll into long, evenly thick ropes, about 1cm diameter. (The length isn’t important: mine are around 7-10cm long.)
4. Add the ropes to the boiling water, reduce heat and simmer for 10 minutes, by which time they will rise to the surface. (Don’t worry about any bubbles that form on their surface.)
5. Remove the gatta with a slotted spoon and pour the cooking water into a measuring jug and reserve. Slice the gatta crosswise into 0.5-1cm 'coins'.
6. For the curry sauce: Blend or process the tomato and yogurt until finely puréed.
7. Heat the oil in a medium non-stick saucepan. Add the cumin seeds and once they redden, after about 20 seconds, add the remaining spices and cook for a further 30 seconds. Stir in the tomato puree, add salt to taste and cook, stirring, for about 10 minutes, until the mixture has reduced to a thick paste and you can see oil droplets emerging at the sides.
8. Add the 'coins' to the sauce, then top up the reserved cooking liquor to 550ml and stir into the pot. Bring to a boil and simmer for 6 minutes. The gravy will be creamy and will thicken further as it sits, so add a little more water if necessary.
9. Taste and adjust seasoning and serve hot with Indian breads or rice.
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Latest Comment
I cooked this curry today, after reading the previous comment i was a little unsure how it would turn out! I had no problems binding the flour, oil and yoghurt, it turned out perfect and was absolutely delicious!! Definitely going to cook it again!
Its impossible to bind 120g of flour using 1 pbsp of oil and 2tbsp of yogurt! If excess of oild is used, the gatta will be too dense and not rise in the boiling water. As stated, I cannot get this recipe to work