Gatte Ki Sabzi: a popular Rajasthani vegetarian curry

Gatte Ki Sabzi Recipe

📌 Servings: 4

⏱ Prep Time: 20 minutes

⏱ Cook Time: 30 minutes

🍽️ Cuisine: Rajasthani / Indian

🥗 Course: Main (served with roti or rice)

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🧾 Ingredients

🟡 For Gatte (Gram Flour Dumplings):

• 1 cup besan (gram flour)

• 1 tbsp oil or ghee

• 1/4 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp coriander powder

• 1/2 tsp carom seeds (ajwain)

• Salt to taste

• 1/4 tsp baking soda (optional – makes them softer)

• 2–3 tbsp curd or water (to knead)

• Fresh coriander (optional)

🟠 For Yogurt Gravy:

• 1 cup thick curd (yogurt) – whisked, room temperature

• 1 tbsp besan (prevents curd from curdling)

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1/2 tsp coriander powder

• Salt to taste

• 2 tbsp oil or ghee

• 1/2 tsp cumin seeds

• 1/4 tsp mustard seeds (optional)

• A pinch of hing (asafoetida)

• 1–2 dried red chilies

• 1 tsp ginger paste

• 1/2 tsp garam masala

• 2 cups water (adjust for gravy consistency)

• Fresh coriander leaves for garnish

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👩‍🍳 Instructions

Step 1: Make Gatte (Dumplings)

1. In a bowl, mix besan with turmeric, chili powder, coriander powder, carom seeds, salt, baking soda (if using), and oil.

2. Add curd or water gradually to make a stiff dough.

3. Divide into 4–5 parts and roll into long cylindrical shapes (like thick breadsticks).

4. Boil water in a large pan. Add the gatte logs and boil for 8–10 minutes until they float and are firm.

5. Remove and let them cool. Slice into 1/2-inch thick discs. Reserve the water.

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Step 2: Prepare the Gravy

1. In a bowl, whisk curd with besan, turmeric, chili powder, coriander powder, and salt. Add a little water to make a smooth mix.

2. Heat oil or ghee in a kadhai. Add cumin seeds, mustard seeds (if using), hing, and red chilies. Let them splutter.

3. Add ginger paste and sauté for a minute.

4. Reduce heat to low and slowly add the yogurt mixture, stirring continuously to prevent curdling.

5. Add reserved water from boiling gatte (if clean) or fresh water to adjust the gravy thickness.

6. Simmer the gravy on low heat for 5–6 minutes, stirring often.

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Step 3: Combine and Finish

1. Add sliced gatte pieces to the simmering gravy.

2. Cook for another 8–10 minutes on low heat so the flavors meld.

3. Add garam masala and mix well.

4. Garnish with fresh coriander leaves.

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🍽️ Serving Suggestions

• Serve hot with roti, paratha, bajra roti, or steamed rice.

• It also goes well with jeera rice or missi roti.

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🔁 Storage Tips

• Stays good in the fridge for 2 days.

• Reheat on low heat, adding a splash of water if needed.