Rajasthani Gatte Ki Sabzi | Besan ki Gatte sabzi
Gatte ki sabzi is one of the traditional recipes of Rajasthan and adapted in other Northern India. This is a really popular Indian curry. Gatte is prepared from gram flour with a gravy base of curd and tomato puree.
Gatte is healthy as well as the logs are steamed/ boiled and hence a low carb dish. But many places people fry the steamed gatta to give it a richer texture. But trust me you will fall in love with this healthier version of steamed gatte.
There is another variety of gatte known as Govind gatte. In Govind gatte, this is stuffed with dry fruits and it’s different in shape as well (modak shape).
This is served as a main dish or side dish with the main course. This curry is delicious with a distinct tangy and spicy flavor. And adding asafoetida and curry leaves gives it a strong punch of flavor.
I always add hing generously to my curd based gravy. This gives a strong punch of flavor to the curry. It’s a magic ingredient that makes the curry extra yummy. But getting a good quality hing is also tough.
It goes best with paratha and even with steam rice or pulao. Read my Gatte ka Biryani Recipe here.
How to Make Gatte Ki Sabzi?
In a mixing bowl add flour, spices, carom seeds, salt, hing, little oil. Now add water gradually and knead to make a dough. Divide the dough into small balls. Now roll it to logs of equal size (1/2 – 3/4 inch thick).
Heat water in a saucepan and bring it to a boil. Now drop logs one by one. It will help in maintaining the boiling point of water. If you will add all logs together it will reduce the boiling temperature of water and logs may stick together. So do it one by one. Make sure it’s on high flame and boiling continuously while adding logs.
Boil it for 5 minutes or you notice the loose outer texture of the logs. Now remove from hot water and keep aside to cool. Then cut it into small pieces.
Making Gravy For Curry
At the same time start preparing the gravy. Take thick curd (beaten curd) and chopped tomatoes. Put them together in a blender. Add a piece of green chili and a piece of ginger. Blend it to a smooth puree.
Heat oil in a pan. Add cumin seeds and let it splutter. Add chopped onions, ginger garlic paste and saute till translucent. Then add hing (a generous pinch) and other spices and stir well for 5 – 10 seconds. Add tomato puree to the pan and mix well. Then add 1/4 cup water and stir continuously till it reaches boiling point. Now add boiled gatte logs to the gravy in the pan.
If required add some more water but gradually increase the consistency as required. Don’t add more water as it tastes better when little rich n thicker inconsistency. For 1 cup curd+tomato puree add 2 cups water maximum.
Season with salt and simmer the logs in gravy for 5 – 6 minutes on low flame. Turn off heat and cover with a lid for 30 minutes before serving. This will help the logs to soak up all aroma from gravy.
Gatte ki sabzi is ready. Serve it with hot steam rice or jeera rice or with plain paratha.
This is one of my favorite dishes I can make any time. And trust me this is one of the quickest recipes which takes around 20 minutes for the whole preparation of curry.
Vegan Version Of Gatte
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 them. In fact, I’m so thankful, I have learned this gatte ki sabzi also from her.
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, Mushroom Tikka Masala, Malai Kofta.
Rajasthani Gatte Ki Sabzi
- 1 cup Gram flour or besan
- 1 cup Curd or dahi
- 2 Tomato roasted & chopped
- 1 inch Ginger finely chopped or crushed
- 5 tbsp Refined Oil
- 1 tsp Cumin seeds
- 1/2 tsp Hing
- 1 Onion finely chopped
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garam Masala (optional)
- 2 Green Chilli chopped
- Salt as per taste
- 2 tbsp Coriander leaves finely chopped
- 6 – 8 Curry Leaves (optional)
- Add gram flour, 1 tsp oil, 1 pinch hing, red chilli powder, coriander powder, salt in a mixing bowl and knead a dough.
- Divide the dough into equal size small balls. Roll the balls into the cylindrical shape of ½ cm thick logs.
- Heat 2 glasses of water in a vessel to boiling.
- 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)
- Roughly chop tomatoes. In a blender, add tomatoes, 1-inch ginger, 1 green chilli, 1 cup beaten curd (thick curd) and blend to a fine puree.
- Heat oil in a pan. Add a generous pinch of hing. Add Cumin seeds, Let it crackle.
- Add finely chopped onions, ginger garlic paste and saute for a minute.
- Add all dry spices mentioned in the ingredients list and mix well.
- Now add tomato puree and stir well. Now saute and simmer with continuous stirring for 3-4 mins till starts boiling. Add 1/4 cup of water if required.
- Once it starts boiling, add salt to taste. Here you can add some garam masala (optional) to the curry and let it boil for 3 minutes more. Add water according to the consistency you want in curry.
- Then Add the boiled gatta pieces 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 minutes so that it will soak all aromas.
- Gatte ki 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. Don’t add water while blending.
- Asafoetida (Hing), ginger add flavor to the gravy. Don’t miss for best results.
- While adding logs to boiling water drop one by one slowly. Keep heat on high.
- 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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