Gatta Curry

Gatta Curry (Vegetarian Option) by Chef Deepak


For Gatta

  1. Besan – 300 gms
  2. Mint Leaves – 50 gms, chopped fine
  3. Onion – 1
  4. Green Chilli – 4
  5. Coriander Leaves – 100 gms, chopped fine
  6. Salt – to taste


Mix all the ingredients together. Form in a roll and steam till set, about 15 to 20 minutes. Remove, cool and cut into rounds.


  1. Onions – 2, chopped fine
  2. Tomatoes – 200 gms, grated
  3. Garlic Ginger Paste – 1 Tablespoon
  4. Haldi Powder – 1/2 Teaspoon
  5. Coriander Powder – 1 Tablespoon
  6. GaramMasala – 1/2 Teaspoon
  7. Oil – 100gms
  8. Salt – to taste


Heat oil in a karahi. Add the onions and fry till brown, add the ginger garlic paste and the dry spices and tomato puree and brown till oil separates. Add water and bring to the boil and, then simmer for 2 minutes. Now add the gatta pieces, simmer for another 3 minutes, before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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