Form dough by combining yogurt, spices, besan flour, and a small amount of oil. Form into cylinders and cook or steam for firmness. Cut into pieces that are bite-sized.
In a pan over medium heat, add the cumin seeds and chopped onions; sauté until golden brown. Cook the ginger-garlic paste until the raw smell is gone.
Add the red chili powder, coriander, cumin, and turmeric. Simmer for a minute to bring out the flavors.
Add pureed or chopped tomatoes. Simmer until the oil separates from the masala and the tomatoes are thoroughly mixed in.
Include the chopped and steamed gatte pieces in the masala. To coat the gatte with the spice mixture, thoroughly mix.
Add water to change the consistency of the gravy. Allow to simmer for ten to fifteen minutes, or until the gravy thickens and the gatte absorbs the flavors.
Fresh coriander leaves and garam masala should be added. Salt should be tasted. Top with rice, paratha, or roti and serve hot.