Gatte ki Sabzi recipe, a vegetarian recipe from rajasthani Cuisine, featuring gram flour dumplings in a spiced yogurt gravy. This delectable and aromatic dish is perfect for pairing with rice or roti or bajre ki roti. Prepare this mouth-watering delicious Rajasthani curry with my easy-to-make Gatte ki Sabzi recipe.
What is Gatte ki Sabzi?
Gatte ki Sabzi is a mouthwatering and scrumptious traditional Rajasthani dish that has won the hearts of food enthusiasts around the globe.
This flavorful and aromatic curry is made from gram flour (besan) dumplings called "gatte," which are cooked in a delectable and spicy yogurt-based gravy. The unique blend of spices and the tangy, creamy consistency of the curry makes this dish truly stand out.
For Gatte (gram flour dumplings):
- Gram flour (besan)
- Plain yogurt
- Red chili powder
- Turmeric powder
- Cumin seeds
- Asafoetida (hing)
- Salt, to taste
- Water, as needed
For the Gravy:
- Ginger-garlic paste
- Cumin seeds
- Turmeric powder
- Red chili powder
- Coriander powder
- Garam masala powder
- Salt, to taste
- Fresh coriander leaves, chopped (for garnishing)
These ingredients can be adjusted according to your taste preferences or for any variations you'd like to try.
Variations Of Gatte Ki Sabzi
Gatte ki Sabzi has numerous variations that showcase the diverse culinary traditions across India. Here are a few popular ones:
- Besan Gatte ki Sabzi: This is the classic version where besan (gram flour) dumplings are cooked in a spicy yogurt-based gravy.
- Masala Gatte ki Sabzi: In this variation, the gatte are stuffed with a blend of spices and dry fruits before being cooked in the curry, giving them a rich and aromatic flavor.
- Palak Gatte ki Sabzi: Spinach (palak) is added to the besan dough, lending a vibrant green color and added nutrition to the dumplings.
- Paneer Gatte ki Sabzi: This version incorporates grated paneer (Indian cottage cheese) into the besan dough, resulting in softer, richer dumplings.
- Matar Gatte ki Sabzi: Green peas (matar) are mixed into the besan dough or used as a stuffing, adding a touch of sweetness and texture to the dish.
- Gatte ki Sabzi in Tomato Gravy: The gatte are cooked in a tangy tomato-based gravy instead of the traditional yogurt-based sauce, offering a different taste profile.
There are many recipes to cook gatte Ki sabzi. In Jain gatte Ki sabzi, they don't use onions or garlic at all. In some parts of Rajasthan, they make gravy only with curd/yogurt and no onion, garlic or tomato is used.
Feel free to experiment with different ingredients and flavors to create your own unique version of Gatte ki Sabzi. The possibilities are endless, and the results are sure to be delicious.
Tips To Make Best Soft Gatta Curry
To ensure your Gatta Curry turns out delicious and full of flavor, follow these important tips:
- Proper consistency of the dough: When preparing the gatte dough, make sure it has the right consistency - not too soft or too firm. If the dough is too sticky, add a bit more gram flour. If it's too dry, add a little water or yogurt. A well-prepared dough will yield soft and tender gatte.
- Boil gatte correctly: When boiling the gatte, ensure the water is at a rolling boil before adding the gatte. Cook them until they float on the surface, which indicates they're done. Overcooking can make them hard, while undercooking will leave them raw inside.
- Use sour yogurt: For an authentic taste, use slightly sour yogurt in the gravy. This will give the curry a tangy flavor that balances the spiciness. If you don't have sour yogurt, add a teaspoon of lemon juice or amchur (dried mango powder) to the gravy.
- Cook the spices well: To get the best flavor, cook the spices in oil until fragrant before adding yogurt or tomatoes. This will help release their essential oils and enhance the taste of the curry. If using tomatoes, cook them until they lose their raw smell and the oil starts to separate.
- Adjust the consistency: Gatta Curry can be made with a thick or thin gravy, depending on your preference. To adjust the consistency, add more water for a thinner gravy or simmer the curry for a longer time to thicken it. When the gatte absorb the flavors of the curry, they will taste even better.
Following these tips will help you make a delicious and authentic Gatta Curry that you and your loved ones can enjoy.
How to Store Leftovers?
To store leftover Gatte ki Sabzi, follow these steps:
- Cool down: Allow the Gatte ki Sabzi to cool down to room temperature. Do not cover or store it while it's still hot, as this can create a breeding ground for bacteria.
- Transfer to an airtight container: Once the dish has cooled down, transfer it to an airtight container. This will help preserve the flavors and prevent any contamination from external elements.
- Refrigerate: Place the airtight container with the Gatte ki Sabzi in the refrigerator. It should be stored at a temperature below 40°F (4°C) to maintain its freshness and prevent the growth of bacteria.
- Consume within 3-4 days: Leftover Gatte ki Sabzi is best consumed within 3-4 days of refrigeration. After this time, the quality and taste of the dish may start to decline.
- Reheat before serving: When you're ready to serve the leftover Gatte ki Sabzi, reheat it thoroughly on the stovetop or in a microwave until it's piping hot. Stir occasionally to ensure even heating.
Remember, always use a clean spoon when handling leftovers to prevent contamination, and never reheat the dish more than once.
What to serve with Gatte ki Sabzi?
- With steamed rice: The most common way to enjoy Gatte ki Sabzi is with steamed rice. The soft and flavorful gatte go perfectly with the mild taste of rice, creating a satisfying and comforting meal.
- With Indian breads: Gatte ki Sabzi can also be served with warm Indian breads like roti, naan, or paratha. The combination of the rich curry and the bread's chewy texture is simply irresistible.
More Such Recipes
- Marwari style Gatte Ka Pulao
- Sev Tamatar Ki Sabzi
- Gatte Ka pulav
- Mixed Vegetable Sabzi
- Papad and Vada Curry
- Rajasthani Papad ki Sabzi
How ro make Gatte ki Sabzi
- 200 g gram flour besan
- 1 teaspoon Red chilli powder
- 1 teaspoon ajwain carom seeds
- Salt to taste
- 1 tablespoon Oil
- 1 teaspoon turmeric powder
- 2 Tbsp Oil
- 1 Onion finely chopped medium size
- 1 teaspoon ginger
- green chilli
- 4 tomatoes puréed medium size
- 2 teaspoon Kashmiri Red Chilli powder
- 2 teaspoon coriander powder
- fresh coriander leaves
- ½ cup yoghurt
- Take 1 cup besan/gramflour in a mixing bowl and add carom seeds/ajwain, salt, red chilli powder and turmeric powder.
- Make a soft pliable dough with lukewarm water and divide the dough into 4-5 portions.
- Roll these into cylinders (as shown into video demo) and put them in boiling water.
- Boil these gatta/gatte for 7-9 minutes and then drain out from the pan.
- Do not discard the water as this water is to be used in gravy for the gatte.
- Cut these gatte into small bite size pieces and keep them aside.
- Heat up oil in a pan and add cumin and grated ginger.
- Allow the cumin seeds to pop up and add finely chopped onion to the pan.
- When onions start to turn pink add tomato puree and cook it for few minutes.
- Add all the dry Spice powder including turmeric powder, red chilli powder, coriander powder, kasoori methi and cook it for few more minutes.
- Add curd in 2-3 times, add a small amount at a time till the time all the curd is incorporated into the masala.
- Add boiled and cut gatte to the masala and mix till these are well coated with masala.
- Add the water in which gatte were boiled.
- Simmer the gravy for few minutes and serve it hot garnished with fresh coriander leaves.