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.
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Servings: 4 Servings
Calories: 297kcal
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.
Nutrition
Serving: 1Serving | Calories: 297kcal | Carbohydrates: 29g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 199mg | Potassium: 714mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5849IU | Vitamin C: 53mg | Calcium: 177mg | Iron: 4mg