Rajasthani Gatte Ki Sabzi | Besan ki Gatte sabzi
Gatte ki sabzi is prepared from gram flour, curd and tomato puree. This is one of traditional recipes of Rajasthan and adapted in other Northern India.
This is served as main dish or side dish with main course. This is tangy and spicy. And on top of it adding asafoetida and curry leaves gives it a strong punch flavors.
For any curd preparation, a pinch of hing or asafoetida does magic in enhancing it’s taste.
It goes best with paratha and even with rice or pulao. Read my gatte ka biryani recipe here.
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 in fact steamed or boiled. Some also fry these boiled logs. But I like it simple.
To make this curry, make soft dough of besan and other spices. Then make small balls from these dough and shape these balls to logs. Boil them in hot water for 5 minutes.
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.
This mixture of curd and tomatoes is base of curry. However in this recipe I have roasted tomatoes first. But that is totally optional. It tastes equally great otherwise. Adding a pinch of hing is my favorite part in fact.
I’m not exaggerating but whenever I make this sabzi, I get lots of compliment for my dish. And that’s really motivating. But you know my secret in this recipe is adding hing to gravy, n proportion 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.
Well this authentic gatte ki sabzi is made with curd base. But if you want to make this dairy free, then instead of curd base, use regular onion paste for the gravy.
And I have tried the non-dairy 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 this in both ways. Do try this also.
Rajasthani Gatte Ki Sabzi
- 1 cup Besan/ Gram flour
- 1 cup Dahi/ curd
- 2 Tomato roasted & chopped
- 1 inch Ginger finely chopped or crushed
- 3 tbsp Refined oil
- 1/2 tsp Cumin seeds
- 1/4 tsp Hing
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garam Masala
- 2 Green Chilli chopped
- Salt as per taste
- 2 tbsp Coriander leaves finely chopped
- 6 – 8 Curry Leaves
- Add gram flour, 1 tsp oil, 1 pinch hing, red chilli powder, coriander powder, salt in a mixing bowl and knead it to tight and soft dough. divide the dough into equal size small balls. Roll the balls into cylindrical shape of ½ inch thick logs.
- Divide the dough into equal size small balls. Roll the balls into cylindrical shape of ½ cm 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.
- Puree the tomatoes to a fine paste. Then add curd to the blender and puree tomatoes and curd together.
- Asafoetida (Hing), ginger, garlic and curry leaves add flavor to the gravy. Don’t miss any of them for best result.
- While adding logs to boiling water drop one by one slowly.
- When the logs are cooked they will float in boiling water. Don’t over boil as the outer layer will be mashy.
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