Gatte Ki Sabzi
If you’re looking to dive into the authentic flavours of Rajasthan, This Gatte ki Sabzi recipe made using our Rajasthani Garam Masala is a dish that promises to take you on a delightful culinary adventure. A true reflection of Rajasthani cuisine, this rich and aromatic curry features gatte—gram flour (besan) dumplings that are simmered until soft and in a yogurt enriched gravy.
Cuisine
Indian
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
For Gattas
- Gram Flour - 1 ½ cups Gram flour
- Salt to taste
- Turmeric powder - ½ teaspoon
- Kashmiri Chili Powder - 1 teaspoon
- Goosebumps Rajasthani Garam Masala - 1/2 teaspoon
- Carom seeds (Ajwain) - ½ teaspoon
- Ghee - 2 tablespoons
- Curd - ¼ cup (Beaten)
For Curd Mixture
- Curd - 1 cup Curd (beaten)
- Turmeric powder - 1 teaspoon
- Kashmiri Red chili - 1 teaspoon
- Goosebumps Rajasthani Garam Masala - 1/2 teaspoon
For Gravy
- Ghee - 2 tablespoons
- Bay leaf - 1 no.
- Dry red chili - 2-3 nos
- Ginger - ½ inch (chopped)
- Garlic cloves - 2-3 Garlic cloves (chopped)
- Green Chili - 1 no. (chopped)
- Asafetida - ½ tsp
Directions
- In a bowl add gram flour, salt, turmeric powder, Kashmiri red chili powder, Goosebumps Rajasthani Garam masala, carom seeds, ghee, curd and knead a soft dough.
- Before making the gatte, take 4 cups water in a pan or kadai. Heat the water on medium or medium-high flame.
- Divide the besan dough in 6 equal parts. Roll each part to a smooth ball.
- Now with your fingers, roll each dough ball to a soup stick like cylindrical shape.
- Do this with all the 6 dough pieces. Slice each dough piece in two to three parts so that they can be placed easily in the kadai.
- Increase the flame to a high or medium-high and let the water come to a boil.
- Now gently place each gatte in the hot boiling water. Do not over crowd the pan. So its better to use a medium to large kadai.
- After they are cooked, the gatte pieces should float on top and bubbles will be seen on them. This means that they are cooked.
- Gently remove them with a slotted spoon draining the extra water.
- In a bowl add curd, turmeric powder, Kashmiri red chili powder, Goosebumps Rajasthani Garam Masala and mix everything together then set aside.
- In a kadai heat ghee and add bay leaf, dry red chilies, ginger, garlic, green chilies, asafetida and sauté for a few seconds.
- Now add the curd mixture and stir continuously for 5-6 minutes or until fragrant.
- Then add some water and bring it to a boil and add the cooked gatta in the gravy and cook them on low heat for 5-7 minutes.
- Remove and serve hot in a bowl then garnish with coriander leaves.
