Rajasthani Gatte Ki Sabzi

Rajasthani Gatte Ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte Ki Sabzi

Gatte ki sabzi is prepared from gram flour, curd and tomato puree. This is one of traditional recipe of Rajasthan and other Northern India. This is served as main dish or side dish with main course. This savoury dish has tartness of the curd and tomato puree. And on top of it adding asafoetida and curry leaves gives it a tangy flavour. It goes best with paratha and even rice. For any curd preparation, a pinch of hing or asafoetida does magic in enhancing it’s taste.

Besan gatte ki sabzi
Gatte ki Sabzi

How to make Gatte Ki Sabzi

Besan or gram flour is the key ingredient in gatte. This is also healthier as we use less oil and the gatte logs are infact steamed or boiled. Some also fry these boiled logs. But I like it simple.

I do make a soft dough of besan and other spices. Then make small balls from these dough and then make logs. Boil them in hot water for 5 minutes.

gatte ki sabzi

At the same time start preparing the gravy. Take thick curd and chopped tomatoes. Put them together in a blender and puree to a smooth mixture.

In this pureed tomato is blended with beaten curd and used as base of curry. However in this recipe i have used roasted tomatoes for puree. this made the dish more flavorful. But this is totally optional. It tastes equally great otherwise. Adding a pinch of hing is my favorite part in fact.

Rajasthani Gatte ki sabzi
Gatte Ki Sabzi

I’m not exaggerating but whenever I make gatte ki sabzi, people ask me for the secret recipe of this. But you know my secret in this recipe is adding hing to gravy, n propertion of spices. This is one of my favorite dish I can make any time. And trust me this is one of the quickest recipe which takes less than 20 minutes for whole preparation of curry.

Vegan Gatte Ki Sabzi

Well this authentic gatte ki sabzi is made with curd base. But if you want to make this dairy free, then in stead of curd base, use regular onion paste for the gravy.

And I have tried this version as well. This also tastes good. Though both have different taste, I liked the dairy free curry also. I have learned that from one of my Punjabi friend’s mom. She used to cook it in both ways and I loved both form. Do try this also.

Also read other popular recipes on blog Dum Aloo restaurant style, Rajma Masala, Punjabi Sarson Da Saag, Palak Paneer, Paneer Tikka Masala, Matar Paneer, Bhindi Do Pyaza.

Rajasthani Gatte Ki Sabzi

Gatte ki sabzi is a traditional dish of north and central part of India. This is prepared by gravy of curd and tomato puree.
Course Curd Special, Main Dish, Sabzi & Curry
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author daintykitchen


  • Besan/ Gram flour – 1 cup
  • Dahi/ curd – 1 ½ cup
  • Tomato- 3 roasted & chopped
  • Ginger – 1 inch finely chopped
  • Refined oil – 2 – 3 tbsp
  • Cumin seeds – ½ tsp
  • Hing – 1 pinch
  • Red Chilli Powder – ½ tsp
  • Coriander Powder – 1 ½ tsp
  • Turmeric Powder ¼ tsp
  • Garam Masala – ¼ tsp
  • Green Chilli – 2 – 3
  • Salt as per taste
  • Coriander leaves finely chopped
  • Curry Leaves - 6-8


  • Put gram flour, 1 tbsp oil, 1 pinch hing red chilli powder, coriander powder, salt in a mixing bowl and knead it to tight and stiff dough. Keep it aside for 10 mins. After 10 minutes divide the dough into equal size small balls. Roll the balls into cylindrical shape of ½ inch thick logs.
  • Heat 2 glasses of water in a vessel to boiling. Add ¼ tsp salt and 1 tsp oil.
  • Once it starts boiling add the gatta logs slowly one by one. Don’t add all logs together as it will decrease the boiling point of the water.
  • After putting all gatta in boiling water reduce the flame to medium and cover the pan and cook for 10 minutes. Check if the gattas are floating and are with bubbles on its outer layer. Remove from heat and strain the water.
  • Cut the gatta logs into small pieces of equal size (½ inch length)
  • Roast the tomatoes on gas flame for 5 inutes. Remove skin and blend to fine puree. Add 1 inch ginger, 1 green chilli, 2 cups curd and blend to a fine paste
  • Heat oil in a pan. Add a pinch of hing. Add Cumin seeds, finely chopped ginger and green chillies, turmeric powder, red chilli powder, coriander powder and sauté for 1 minute.
  • Add tomato puree and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.
  • Add ½ cup water and stir continuously till it again starts boiling. Add salt as per taste and garam masala to the curry and let it boil for 3 minute more. Add water according to the consistency you want in curry.
  • Add the boiled and sliced gattas to the gravy. Cover the lid and simmer for 3 – 5 minutes.
  • Turn off the gas. Add freshly chopped coriander leaves and cover the lid for 2 -3 minute so that it will soak all aromas.
  • Gatte k Sabji is now ready to be served with paratha, chapatti, rice etc.


Instead of raw tomato puree if you will roast it for 3 - 4 minutes on gas. Another tip is you can puree the tomatoes to a fine paste. Then add curd to the blender and puree tomatoes and curd together. Add to the kadai once the garlic and other spices are added. Asafoetida (Hing), ginger, garlic and curry leaves add flavor to the gravy. Don't miss any of them for better taste. Add freshly chopped or crushed ginger garlic instead of paste While adding logs to boiling water drop one by one slowly. When the logs are cooked they will float in boiling water. Dont over boil as the outer layer will be mashy.

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