Gatte ki sabzi

Method

1. 1 Knead the besan flour with 15 ml of oil, salt, and a little water until it forms a firm dough, then roll it into two long strips.
2. 2 Boil the dough sticks in boiling water for 12 minutes; they are cooked when they float to the surface. Reserve 300 ml of the boiling water.
3. 3 Cut the dough into 2 cm pieces — the boiling water is the base for the sauce, so absolutely do not throw it away.
4. 4 Beat the yogurt with coriander powder, chili powder, and a spoonful of besan flour, then simmer over low heat, stirring constantly for 5 minutes.
5. 5 Add the gatte and broth and cook for 10 minutes until the sauce thickens, then sprinkle with garam masala and cilantro.

With an appliance

• Oven 45 min

  Replace step 5: Place the grated cheese, broth, and yogurt sauce in a covered bowl and bake on the middle rack of the oven at 150 degrees for 12 minutes; the gentle heat around the bowl will prevent the yogurt sauce from sticking to the bottom or boiling over and separating.