Rajasthani Gatte ki sabzi, perfectly captures the spirit of the region's vibrant culture and resourcefulness in cooking. This rich, flavorful curry is made using gram flour (besan) dumplings, celebrating simple ingredients transformed into something extraordinary. Whether served at a festive occasion or as part of a humble family meal, gatte ki sabzi never fails to impress with its hearty taste and satisfying texture.
My mom makes a delicious and flavorful gatte ki sabji, which she learnt from her friend. It is a very simple curry to make. You have to make a soft and supple dough for the gatte. Gatte is spiced chickpea flour dumplings. I would lick my plate clean when my mom made this delicious recipe.
Gujarat and Rajasthan are neighboring states. Hence, there are many similarities in our cooking. We use besan as a dominant ingredient in our cooking. I believe it is because both Gujarat and Rajasthan are drought states, and we make these wonderful recipes using whatever pantry ingredients we have on hand. This Rajasthani curry recipe is just one such example.
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What is Rajasthani Gatte Ki Sabzi?
Gatte ki sabzi is a traditional Rajasthani dish made from gatte (spiced gram flour dumplings) that is cooked in a tangy and flavorful yogurt-based gravy. It is a classic example of Rajasthani cuisine, where ingredients like gram flour (besan) are used to create hearty and delicious meals, especially in regions where fresh vegetables might be scarce due to the arid climate.
This gatte ki sabzi shines as a true gem of Indian cuisine. It showcases the ingenuity of Rajasthani cooks who transform simple ingredients into soul-satisfying dishes.
Whether you're discovering Rajasthani food for the first time or already a devoted fan, this dish will win you over with its rich, earthy flavors and comforting appeal.
Origins of Gatte ki Sabzi
Gatte ki sabzi hails from Rajasthan, a region known for its arid landscape and extreme temperatures. I believe due to the limited availability of fresh vegetables, the locals have mastered the art of making delicious meals from pantry staples. Besan, a flour made from chickpeas, is a star ingredient in Rajasthani cuisine. And in this dish, it shines as the base for the gatte. Gatte are soft, spiced dumplings that are simmered in a tangy yogurt-based gravy.
I think every household may have a different recipe and method of making this delicious Rajasthani sabzi. Some use onions and garlic, while some don't. The street side dhaba serves this recipe made in a rich onion tomato and yogurt-based gravy which is delicious too.
Ingredients to Make This Gatte ki Sabji
For the Gatte
Besan - You will need 1 cup of Chickpea Flour is used to make the gatte. Gatte are spiced dumplings that we add to this curry.
Spices - We will use carrom seeds (ajwain), red chili powder, turmeric, coriander powder, and salt to make the dough for the dumplings.
Ghee - For this recipe, I prefer using ghee, as it adds a delicious nutty flavor to the curry.
Water - We will use some water to bind the dough together.
For the Yogurt Sauce
Ghee - We will cook this gatte ki sabji recipe in ghee. If you want to make this recipe vegan, use neutral flavored oil like avocado oil.
Cumin Seeds - I like to add cumin seeds in the tempering for this recipe.
Onions - To make the curry sauce we will use finely chopped onions.
Aromatics - We will be using garlic and green chilies for aromatics in this recipe.
Yogurt - I prefer to use full-fat Plain Indian dahi for this recipe.
Spices - We will add red chili powder, turmeric, and coriander powder to the yogurt. Give it a mix. We will add the spiced yogurt, once the onions are cooked. You can also add garam masala at the end once the curry comes to a simmer. I like to add crushed kasoori methi in the end to add a smoky flavor.
Water - You can add water to adjust the consistency of the curry to your liking.
Why Is This Curry Popular:
- Unique Flavor and Texture: The combination of chewy gatte and creamy, spiced gravy creates a delightful contrast in every bite.
- Versatile: Gatte ki sabzi is both filling and flavorful, making it a perfect vegetarian option for meals.
- Adaptable: It’s easy to adjust the spice levels and gravy consistency to suit your taste.
Key Elements of Gatte Ki Sabzi:
Gatte (Dumplings): To make the gatte, mix besan, spices like turmeric, red chili powder, and ajwain, along with a bit of yogurt or water to form a dough. Roll the dough into logs, boil them, and then cut them into bite-sized pieces. The gatte develops a firm yet tender texture, infused with earthy flavors.
Gravy: For the gravy, combine yogurt, gram flour (for thickness), and a blend of spices such as cumin, mustard seeds, turmeric, red chili powder, and coriander powder. This creates a creamy, slightly tangy sauce that complements the gatte perfectly. Adjust the gravy to be thicker or thinner based on personal preference.
Expert Tips To Make This Recipe
- Smooth Dough: Ensure the dough is firm but smooth to prevent the gatte from breaking while boiling.
- Avoid Curdling the Yogurt: Always whisk the yogurt well before adding to the gravy and cook on a low flame to avoid curdling.
- Adjust the Gravy: You can make the gravy thicker or thinner according to your preference by adjusting the amount of water.
How to Make Rajasthani Gatte Ki Sabzi?
In a bowl, combine besan, turmeric, red chili powder, coriander powder, ajwain, and salt.
Add a teaspoon of ghee and 3-4 tablespoons of water to knead into a firm yet soft dough.
Divide the dough into small portions and roll each into a long, thin cylinder.
Boil water in a pan and gently place the rolled dough in the boiling water.
Cook for around 7 minutes the gatte starts to float on the surface of the pan.
Once done, drain the water and cut the boiled rolls into bite-sized pieces.
Heat ghee in a pan and add cumin seeds.
Once they splutter, add finely chopped onions, minced garlic, and green chilies. Sauté until fragrant. The onions should soften before you add yogurt.
Add turmeric, red chili powder, and coriander powder, to the yogurt. Whisk it and keep it aside.
Slowly add the whisked yogurt, stirring constantly to combine on a low flame. Adding the yogurt on low flame will ensure it doesn't curdle.
Add water to adjust the consistency of the gravy. Let the gravy simmer for 5-7 minutes, then add the gatte pieces.
Cook the gatte in the gravy for another 5 minutes, allowing them to absorb the flavors. Sprinkle garam masala, and crushed kasoori methi. Garnish with fresh cilantro leaves.
Serving Suggestions
Gatte ki sabzi is typically enjoyed with bajra roti, phulka, or jeera rice, but it pairs well with any Indian bread or rice. Its unique flavor and texture make it a great addition to any meal, whether it’s a casual lunch or a special occasion. Pair it with some cooling raita and papad for a complete Rajasthani experience.
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Gatte ki Sabzi
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
Ingredients for Gatte
- 1 cup gram flour besan
- ½ teaspoon ajwain carom seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- Salt to taste
- 1 tablespoon Ghee for the dough
- 3-4 Tablespoons Water for the dough
- 5 cups Water To cook the gatte
For the Gravy
- 2 Tablespoons Ghee
- ½ Teaspoon cumin seeds
- ¾ Cup Onion Finely Chopped
- 1 Thai Green Chili Finely chopped
- 3 Cloves Garlic Minced
- 1 Cup yogurt whisked
- ½ Teaspoon turmeric powder
- 1 Teaspoon red chili powder
- 1 Teaspoon coriander powder
- ½ Cup Water To adjust the consistency of the curry.
- ¼ Teaspoon Garam Masala
- 2 Teaspoons Kasoori Methi
- 1 Teaspoon Salt to taste
- Fresh Cilantro leaves For Garnish
Instructions
To Make The Gatte
- In a bowl, combine besan, turmeric, red chili powder, coriander powder, ajwain, and salt.
- Add a teaspoon of ghee and 3-4 tablespoons of water to knead into a firm yet soft dough.
- Divide the dough into small portions and roll each into a long, thin cylinder.
- Boil water in a pan and gently place the rolled dough in the boiling water.
- Cook for around 7 minutes the gatte starts to float on the surface of the pan.
- Once done, drain the water and cut the boiled rolls into bite-sized pieces.
Make the Gravy
- Heat ghee in a pan and add cumin seeds.
- Once they splutter, add finely chopped onions, minced garlic, and green chilies. Sauté until fragrant. The onions should soften before you add yogurt.
- Add turmeric, red chili powder, and coriander powder, to the yogurt. Whisk it and keep it aside.
- Once the ghee separates, and onions have softened it is time to add whisked yogurt.
- Slowly add the whisked yogurt, stirring constantly to combine on a low flame. Adding the yogurt on low flame will ensure it doesn't curdle.
- Add water to adjust the consistency of the gravy. Let the gravy simmer for 5-7 minutes, then add the gatte pieces.
- Cook the gatte in the gravy for another 5 minutes, allowing them to absorb the flavors. Sprinkle garam masala, and crushed kasoori methi. Garnish with fresh cilantro leaves.
Notes
- Smooth Dough: Ensure the dough is firm but smooth to prevent the gatte from breaking while boiling.
- Avoid Curdling the Yogurt: Always whisk the yogurt well before adding to the gravy and cook on a low flame to avoid curdling.
- Adjust the Gravy: You can make the gravy thicker or thinner according to your preference by adjusting the amount of water.
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