Gatte ki Sabzi - Rajasthani Recipe

Gatte ki sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as base ingredient. Gatte means steamed gram flour dumplings flavoured with dry spices, cooked into a spicy and irresistible yoghurt based gravy. Rajasthani thali is incomplete without this delicious curry. Serve this dish with hot seamed rice or chapati.

Image : Gatte ki Sabzi

Important :

Preparation Time : 20 minutes
Cooking Time : 30 minutes
Total Time : 50 minutes
Serve For : 4

Ingredients :

To make Gatte –

Gram Flour or Besan (5 tbsp)
Clarified Butter or Ghee (2 tbsp)
Red Chilli Powder (1tsp)
Kashmiri Red Chilli Powder (1tbsp)
Green Chilli (2) /chopped
Coriander Seeds (1/4 tsp) /crushed
Asafoetida or Hing (1/4 tsp)
Turmeric Powder(1/2 tsp)
Salt (to taste)
Carom Seeds or Ajwain (1/4 tsp)
Water (as required to make a dough)
Water (2 cups) /to boil the gatte

To make Gravy –

Yogurt (4 tbsp)
Turmeric Powder (1/2 tsp)
Red Chilli Powder (1 tsp)
Kashmiri Red Chilli Powder (1 tsp)
Coriander Powder (1 tsp)
Clarified Butter or Ghee (2 tbsp)
Cumin Seeds (1/4 tsp)
Fenugreek Seeds (1/4 tsp)
Green Cardamom (2)
Cinnamon Stick (2″)
Whole Dry Red Chilli (2)
Onion (2 medium size) /finely chopped
Green Chilli (1) /chopped
Garlic (5-6 cloves) /crushed
Tomato (1 small size) /finely chopped

Direction :

To make the gattes, add gram flour, red chilli powder, kashmiri red chilli powder, ghee, green chilli, coriander seeds, hing, turmeric powder, salt, carom seeds and water into a bowl. Mix all the ingredients very well and gradually add water to knead smooth and stiff dough (like paratha dough).
Now grease your palms with oil, divide the dough into 2-3 equal portions and roll each portion into 1/2 inch thick cylindrical shape.
Boil 2 cups of water into a pan and add the cylindrical rolls in it. Boil for at least 10 minutes.
When the gatte become hard and cooked enough, cut them into 1/2 inch long pieces with spoon or knife. Switch off the flame and keep the gattes aside along with the remaining water.
To make the gravy, add ghee into a kadai. Then add fenugreek seeds, cumin seeds, whole garam masala and whole red chilli into the ghee and wait for them to splutter.
Meanwhile, in a bowl, add yogurt, coriander powder, red chilli powder, turmeric powder and salt. Mix them well and keep aside.
Now in the ghee add chopped onion, crushed garlic and fry them until the raw smell of garlic has gone and the onion has become golden brown.
Then add chopped tomatoes into the kadai and cook for 5-7 minutes.
Its time to add the yogurt and spices mixture into the kadai and cook well for at least 10 minutes. You can also add little water to make the gravy.
When all the spices are cooked well and the gravy starts to boil, reduce flame to low and add the gattes along with water.
Cook until the gravy becomes medium thick for approx. 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water to make watery gravy and cook again for 3-4 minutes after adding the water.
Switch off the flame. Your delicious gatte ki sabzi is ready to serve.