Keto Gatte ki Sabji
The blog where I found this recipe is a treasure for people who love Indian dishes and has recipes reimagined the keto way but this is the one I have tried and it was delicious. The only change I made was replacing Xanthum Gum with Wheat Gluten.
The original recipe and video is on this link.
Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.
Danger
This recipe is based on wheat gluten so it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.
Key Stats¶
6.81 Net Carbs per Serving
Cooking Time: 30 minutes
Serves: 3 portions
Type: Vegetarian
Source: External Link
Category: Indian Curry
-
Ingredients¶
S.No Ingredient Amount Step 1. Water-Soaked Dry Red Chillies 4 medium Step 1 2. Greek Yoghurt 1/4 cup Step 2 1 tsp Step 7 3. Turmeric Powder 1/4 tsp Step 2 1/4 tsp Step 6 4. Cloves 2 number Step 2 5. Red Chilli Powder 1/2 tsp Step 2 3/4 tsp Step 6 1/2 tsp Step 17 6. Sunflower Seed Flour 1/2 cup Step 4 7. Almond Flour 1/4 cup Step 5 8. Baking Soda 1/4 tsp Step 5 9. Vital Wheat Gluten 1 tbsp Step 5 10. Carom Seeds 1/4 tsp Step 6 1/4 tsp Step 16 11. Olive Oil 1 tsp Step 7 1/2 tsp Step 10 12. Water 1.5-2 tsp Step 8 1/2 cup Step 19 1.5 cup Step 22 13. Clarified Butter (Ghee) 2 tbsp Step 15 14. Cumin Seeds 1/4 tsp Step 16 15. Asafoetida 1/4 tsp Step 16 16. Dried Fenugreek Leaves 1 tbsp Step 24
-
Cookware¶
- Mixer Grinder
- Spatula
- Knife
- Pan
- Microwave
- Microwaveable Plate
- Mixer Grinder Jar
- Medium
Nutritionix Link
Copy the ingredients from below and adjust as needed.
Copy Ingredients
Water-Soaked Dry Red Chillies - 4 MEDIUM
Greek Yoghurt - 1/4 CUP
Greek Yoghurt - 1 TSP
Turmeric Powder - 1/4 TSP
Turmeric Powder - 1/4 TSP
Cloves - 2 NUMBER
Red Chilli Powder - 1/2 TSP
Red Chilli Powder - 3/4 TSP
Red Chilli Powder - 1/2 TSP
Sunflower Seed Flour - 1/2 CUP
Almond Flour - 1/4 CUP
Baking Soda - 1/4 TSP
Vital Wheat Gluten - 1 TBSP
Carom Seeds - 1/4 TSP
Carom Seeds - 1/4 TSP
Olive Oil - 1 TSP
Olive Oil - 1/2 TSP
Water - 1.5-2 TSP
Water - 1/2 CUP
Water - 1.5 CUP
Clarified Butter (Ghee) - 2 TBSP
Cumin Seeds - 1/4 TSP
Asafoetida - 1/4 TSP
Dried Fenugreek Leaves - 1 TBSP
-
Steps¶
Prepare Curry Base¶
- Step 1: In the small Mixer grinder jar put
4 medium Water-soaked dry red chillies , - Step 2: Add
1/4 cup Greek yoghurt ,1/4 tsp Turmeric powder ,2 number Cloves and1/2 tsp Red chilli powder - Step 3: Grind it to a
pasteconsistency using the Mixer grinder
Prepare Gatte¶
- Step 4: Take
1/2 cup Sunflower seed flour in a medium sized bowl - Step 5: Add
1/4 cup Almond flour ,1/4 tsp Baking soda ,1 tbsp Vital wheat gluten - Step 6: Add
1/4 tsp Carom seeds ,3/4 tsp Red chilli powder ,1/4 tsp Turmeric powder - Step 7: Mix it well and once mixed add
1 tsp Olive Oil and1 tsp Greek yoghurt - Step 8: Start kneading and add
1.5-2 tsp water to create a hard dough. - Step 9: Cover and keep aside for 5 minutes.
- Step 10: Grease palm with
1/2 tsp Olive oil and break dough in 3 equal parts. - Step 11: Make about 3 sausage roll shapes by rolling between palms.
- Step 12: Using a knife cut each roll into 6-7 equal parts.
- Step 13: Transfer the small chunks to a microwaveable plate.
- Step 14: Cook for 2 minutes in the Microwave.
Prepare Curry and finish¶
- Step 15: Pour
2 tbsp Clarified Butter (Ghee) in a hot pan. - Step 16: Once heated, add
1/4 tsp Carom seeds ,1/4 tsp Cumin seeds ,1/4 tsp Asafoetida . - Step 17: Mix with Spatula and then add
1/2 tsp Red chilli powder . - Step 18: Mix again and now add
Curry Base pastefrom Mixer grinder jar. - Step 19: Add
1/2 cup water in the Mixer grinder jar to get stuck paste. - Step 20: Pour the water and paste mixture in the pan.
- Step 21: Saute it till the curry starts leaving bit of oil.
- Step 22: Now add
1.5 cup water and mix well. - Step 23: Then add
Gatteand let it cook for 2-3 minutes. - Step 24: Then add
1 tbsp Dried Fenugreek leaves - Step 25: Let it cook for another 5-8 minutes on low heat.
- Step 26: Serve hot.
- Step 1: In the small Mixer grinder jar put
-
Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
◀
▶
-
Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source WATER-SOAKED DRY RED CHILLIES 4 MEDIUM 0 0 Nutritionix GREEK YOGHURT 1/4 CUP 2.16 60 Nutritionix TURMERIC POWDER 1/4 TSP 0.56 1.25 Nutritionix CLOVES 2 NUMBER 0 0 Nutritionix RED CHILLI POWDER 1/2 TSP 0.37 2.5 Nutritionix SUNFLOWER SEED FLOUR 1/2 CUP 7.57 120 Nutritionix ALMOND FLOUR 1/4 CUP 4.14 60 UKDB BAKING SODA 1/4 TSP 0 1.25 Nutritionix VITAL WHEAT GLUTEN 1 TBSP 1.98 15 Nutritionix CAROM SEEDS 1/4 TSP 0.15 1.25 Nutritionix RED CHILLI POWDER 3/4 TSP 0.56 3.75 Nutritionix TURMERIC POWDER 1/4 TSP 0.56 1.25 Nutritionix OLIVE OIL 1 TSP 0 5 Nutritionix GREEK YOGHURT 1 TSP 0.18 5 Nutritionix WATER 1.5-2 TSP 0 10 Nutritionix OLIVE OIL 1/2 TSP 0 2.5 Nutritionix CLARIFIED BUTTER (GHEE) 2 TBSP 0 30 Nutritionix CAROM SEEDS 1/4 TSP 0.15 1.25 Nutritionix CUMIN SEEDS 1/4 TSP 0.42 1.25 Nutritionix ASAFOETIDA 1/4 TSP 0.56 1.25 Nutritionix RED CHILLI POWDER 1/2 TSP 0.37 2.5 Nutritionix WATER 1/2 CUP 0 120 Nutritionix WATER 1.5 CUP 0 360 Nutritionix DRIED FENUGREEK LEAVES 1 TBSP 0.72 15 UKDB
Cooklang¶
Recipe in Cooklang
>> Serving Size: 3 portions
>> Cooking Time: 30 minutes
>> Category: Indian Curry
>> Type: Vegetarian
>> Source: https://kutt.it/keto_gatte
**Prepare Curry Base**
In the small #Mixer grinder jar{} put @Water-soaked dry red chillies{4%medium},
Add @Greek yoghurt{1/4%cup}, @Turmeric powder{1/4%tsp}, @Cloves{2} and @Red chilli powder{1/2%tsp}
Grind it to a `paste` consistency using the #Mixer grinder{}
**Prepare Gatte**
Take @Sunflower seed flour{1/2%cup} in a #medium sized bowl
Add @Almond flour{1/4%cup}, @Baking soda{1/4%tsp}, @Vital wheat gluten{1%tbsp}
Add @Carom seeds{1/4%tsp}, @Red chilli powder{3/4%tsp},@Turmeric powder{1/4%tsp}
Mix it well and once mixed add @Olive Oil{1%tsp} and @Greek yoghurt{1%tsp}
Start kneading and add @water{1.5-2%tsp} to create a hard dough.
Cover and keep aside for ~{5%minutes}.
Grease palm with @Olive oil{1/2%tsp} and break dough in 3 equal parts.
Make about 3 sausage roll shapes by rolling between palms.
Using a #knife{} cut each roll into 6-7 equal parts.
Transfer the small chunks to a #microwaveable plate{}.
Cook for ~{2%minutes} in the #Microwave{}.
**Prepare Curry and finish**
Pour @Clarified Butter (Ghee){2%tbsp} in a hot #pan{}.
Once heated, add @Carom seeds{1/4%tsp}, @Cumin seeds{1/4%tsp}, @Asafoetida{1/4%tsp}.
Mix with #Spatula{} and then add @Red chilli powder{1/2%tsp}.
Mix again and now add `Curry Base paste` from #Mixer grinder jar{}.
Add @water{1/2%cup} in the #Mixer grinder jar{} to get stuck paste.
Pour the water and paste mixture in the #pan{}.
Saute it till the curry starts leaving bit of oil.
Now add @water{1.5%cup} and mix well.
Then add `Gatte` and let it cook for ~{2-3%minutes}.
Then add @Dried Fenugreek leaves{1%tbsp}
Let it cook for another ~{5-8%minutes} on low heat.
Serve hot.