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Keto Gatte ki Sabji

#Indian   #Curry   #Dinner   #Lunch  

Table of Content

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

As this recipe uses wheat gluten, it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.

  • Key Stats

    30 minutes, 3 portions, Type: 🥬, Source: , Category: Indian Curry, Net Carbs per serving: 5.91 , Total Net Carbs: 17.72

  • Ingredients

    1. Water-Soaked Dry Red Chillies: 4 medium
2. Greek Yoghurt:
    - 1/4 cup
    - 1 tsp
3. Turmeric Powder:
    - 1/4 tsp
    - 1/4 tsp
4. Cloves: 2 
5. Red Chilli Powder:
    - 1/2 tsp
    - 3/4 tsp
    - 1/2 tsp
6. Sunflower Seed Flour: 1/2 cup
7. Almond Flour: 1/4 cup
8. Baking Soda: 1/4 tsp
9. Vital Wheat Gluten: 1 tbsp
10. Carom Seeds:
    - 1/4 tsp
    - 1/4 tsp
11. Olive Oil:
    - 1 tsp
    - 1/2 tsp
12. Water:
    - 1.5-2 tsp
    - 1/2 cup
    - 1.5 cup
13. Clarified Butter (Ghee): 2 tbsp
14. Cumin Seeds: 1/4 tsp
15. Asafoetida: 1/4 tsp
16. Dried Fenugreek Leaves: 1 tbsp

  • Cookwares

    1. Knife
    2. Medium
    3. Mixer Grinder
    4. Microwave
    5. Mixer Grinder Jar
    6. Microwaveable Plate
    7. Pan
    8. Spatula

  • Steps

    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.

  • Process

    **PREPARE CURRY BASE**IN THE SMALL MIXER GRINDER JAR PUT WATER-SOAKEDDRY RED CHILLIES (4 MEDIUM),ADD GREEK YOGHURT (1/4 CUP), TURMERIC POWDER (1/4TSP), CLOVES (2) AND RED CHILLI POWDER (1/2 TSP)GRIND IT TO A PASTE CONSISTENCY USING THE MIXERGRINDER**PREPARE GATTE**TAKE SUNFLOWER SEED FLOUR (1/2 CUP) IN A MEDIUMSIZED BOWLADD ALMOND FLOUR (1/4 CUP), BAKING SODA (1/4 TSP),VITAL WHEAT GLUTEN (1 TBSP)ADD CAROM SEEDS (1/4 TSP), RED CHILLI POWDER (3/4TSP),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 CREATEA HARD DOUGH.COVER AND KEEP ASIDE FOR 5 MINUTES.GREASE PALM WITH OLIVE OIL (1/2 TSP) AND BREAKDOUGH IN 3 EQUAL PARTS.MAKE ABOUT 3 SAUSAGE ROLL SHAPES BY ROLLINGBETWEEN PALMS.USING A KNIFE CUT EACH ROLL INTO 6-7 EQUAL PARTS.TRANSFER THE SMALL CHUNKS TO A MICROWAVEABLEPLATE.COOK FOR 2 MINUTES IN THE MICROWAVE.**PREPARE CURRY AND FINISH**POUR CLARIFIED BUTTER (GHEE) (2 TBSP) IN A HOTPAN.ONCE HEATED, ADD CAROM SEEDS (1/4 TSP), CUMINSEEDS (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 MIXERGRINDER JAR.ADD WATER (1/2 CUP) IN THE MIXER GRINDER JAR TOGET 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.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 17.72)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Water-Soaked Dry Red Chillies 4 MEDIUM 0.0 0.0 22.5 LABEL 0.0
Greek Yoghurt 1/4 CUP 240.0 60.0 3.5 LABEL 2.1
Greek Yoghurt 1 TSP 5.0 5.0 3.5 LABEL 0.18
Turmeric Powder 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Turmeric Powder 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Cloves 2 0.0 0.0 0.0 UKDB 0.0
Red Chilli Powder 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Red Chilli Powder 3/4 TSP 5.0 3.75 0.0 UKDB 0.0
Red Chilli Powder 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Sunflower Seed Flour 1/2 CUP 240.0 120.0 6.5 LABEL 7.8
Almond Flour 1/4 CUP 240.0 60.0 6.9 LABEL 4.14
Baking Soda 1/4 TSP 5.0 1.25 0.0 NCCDB 0.0
Vital Wheat Gluten 1 TBSP 15.0 15.0 15.0 LABEL 2.25
Carom Seeds 1/4 TSP 5.0 1.25 8.0 LABEL 0.1
Carom Seeds 1/4 TSP 5.0 1.25 8.0 LABEL 0.1
Olive Oil 1 TSP 5.0 5.0 0.0 NCCDB 0.0
Olive Oil 1/2 TSP 5.0 2.5 0.0 NCCDB 0.0
Water 1.5-2 TSP 5.0 10.0 0.0 UKDB 0.0
Water 1/2 CUP 240.0 120.0 0.0 UKDB 0.0
Water 1.5 CUP 240.0 360.0 0.0 UKDB 0.0
Clarified Butter (Ghee) 2 TBSP 15.0 30.0 0.0 NCCDB 0.0
Cumin Seeds 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Asafoetida 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Dried Fenugreek Leaves 1 TBSP 15.0 15.0 7.0 LABEL 1.05
Grand Total - - - - - - 17.72
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.

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