North Indian Curry
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Curd Special, Main Dish, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: curd based dish, everyday curry, Indian Curry, North Indian Food, Rajasthani dish
Servings: 4 People
Calories: 90kcal
Author: Ipsa Faujdar




  • 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.


Calories: 90kcal | Carbohydrates: 8.9g | Protein: 3.6g | Fat: 4.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Cholesterol: 5.9mg | Sodium: 391mg | Potassium: 8.6mg | Fiber: 1.7g | Sugar: 0.2g