Say hello to our current heartthrob 😍 Gatte ki Sabzi is winning us right now! We are making it often, savouring it with rice as well as rotis & absolutely loving the robust flavours in this one. By no means is this a delicate curry, like many of you might think. It’s bang on full of flavour, has beautiful textures and is spicy, meaty at the same time. In case you don’t know much about Gatte ki Sabzi, it’s a curry made primarily with besan, curd & a few spices. Gatte are basically dumplings made of gram-flour that are boiled in water & then dunked in a delicious gravy. This is essentially a Rajasthani dish that is made in a variety of ways, with or without curd in the gravy. It is a time consuming dish but the result is totally worth the effort 👌
It’s amazing how versatile besan (gram-flour) is. We make so many delicious dishes with it like kadhi, pakodas, laddoos, dry namkeens like sev, boondi and so much more.
This sabzi has two steps to it, making the gatte & making the curry. The trick is to get the gatte soft but still firm enough to not break in the gravy. Try out this recipe for tips & tricks to get it right 😉
Gatte की SabziCourse: MainCuisine: IndianDifficulty: Medium
Boiled gram-flour dumplings in a spicy onion-tomato-yoghurt based gravy.
Besan (gram flour): 1 cup
Jeera (cumin seeds): 1/2tsp
Saunf (fennel seeds): 1/2tsp
Ajwain (carom seeds): 1/4tsp
Dhaniya (coriander seeds): 1/2tsp
Red chilli powder: 1/4tsp
Salt to taste
Onions: 2; finely chopped
Green chillies: 3
Ginger: 1 inch piece
Garlic: 5 cloves
Kashmiri red chilli powder: 1tsp
Coriander powder: 2tsp
Kasuri methi: 1tsp; roasted
Garam masala: 1/2tsp
Salt to taste
Heeng (asafoetida): A pinch
Jeera + Saunf: 1tsp
Red chilli powder: 1/2tsp
- Lightly crush the jeera, saunf, ajwain & dhaniya (for gatte). It should be a coarse mix.
- Add salt, crushed masalas, turmeric, red chilli powder, ghee, oil & 3tbsp curd to the besan. Rub everything well with your fingers, add a couple of spoons of water if needed & let it rest for 10 minutes.
- Now knead this for 5-7 minutes to form a dough. It’ll become smooth & shiny on the surface.
- Boil a litre of water. Shape the besan mix like sausages & carefully drop them into water. When they start floating, it means they’re cooked. Take them out let them cool a little bit. Don’t discard the water, we’ll use it for the gravy.
- Cut the gatte into bite-sized roundels & flash fry them in hot oil. This will not only give them extra flavour but also prevent them from breaking in the gravy.
- For the gravy, pureé the tomatoes, ginger-garlic & green chillies.
- In the bowl of curd, add red chilli & coriander powders, turmeric, and roasted kasuri methi. Mix these well.
- Take oil in a kadhai. Add chopped onions & bhuno (roast) them till they turn golden. Add a few splashes of water in between if you feel they’re sticking to the bottom.
- Now add the tomato paste & salt to taste (remember there’s already salt in the gatte). Fry till the masala leaves oil on the sides. Then add the spiced curd & stir vigorously for 5-7 minutes (time to flex those muscles).
- Remember the gatte ka boiled water that we had saved? Ok, now we add that to the masala. Add water according to the consistency you’d like for the gravy.
- Once the gravy comes to a boil, add the fried gatte and garam masala. Let the gravy simmer for about 6-8 minutes.
- Ok, final step, I promise! Take a tadka pan & add ghee to it. Once hot, add heeng, jeera, saunf & let it crackle for a few seconds. Now add the red chilli powder & pour the tadka over the sabzi. Serve hot with plain rice or hot rotis.
- Kneading the besan for gatte is important. So is adding ghee & oil. This makes them soft.
- The final tadka takes the dish to a new level. Kindly don’t avoid 🙏
- This isn’t an everyday dish so when you do make it, don’t skimp on ghee.