PREPARATION

1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin, 1 teaspoon coriander seeds and mix it well.

2. Add 100 mililiters water and mix it well.

3. Take some mixture in your hand and shape it into a long cylinder.

4. Heat sufficient water in a heavy skillet and add the prepared gatte in it and boil for 5 - 7 minutes.

5. Remove it from water and cut it into pieces. Keep aside.

6. Heat 1 tablespoon oil in a pan, add 2 pods cloves, 2 pods cardamom, 1 inch cinnamon stick and stir well.

7. Add 20 grams cashews and roast until it turns golden brown in color.

8. Then, add 140 grams tomato and saute until it turns soft and pulpy.

9. Transfer this into a blender and blend it into a smooth paste.

10. Heat 2 tablespoons oil in a skillet, add 1 bay leaf, 3 pods cardamom and stir well.

11. Add 1 1/2 tablespoons ginger garlic paste and saute for a minute.

12. Then, add 180 grams onion paste and fry until it turns golden brown in color.

13. Now, add the blended paste in it and mix it well.

14. Cook for 3 - 5 minutes on medium heat.

15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon sugar and mix it well.

16. Then, add 1 teaspoon turmeric and mix it again.

17. Add 1 teaspoon coriander powder, 2 tablespoons dry fenugreek leaves and mix it well.

18. Cook for 2 - 3 minutes on medium heat.

19. Add 300 milliliters water and mix it well.

20. Then, add 250 milliliters fresh cream and mix it again.

21. Cook for 5 - 7 minutes one medium heat.

22. Now, add the prepared gatte in it and mix it well.

23. Cook for another 3 - 5 minutes on medium heat.

24. Garnish with coriander.

25. Serve hot with roti.