Gatte ki sabji is a delicious curd based gravy from the state of Rajasthan. Gattes are cooked gram flour dumplings which are added to a spicy curd based gravy. If you run out of vegetables, you can make this gatte ke sabzi as it does not require any vegetables. Adding onion and garlic is also optional. It is a kind of mor kuzhambu or kadhi with besan dumplings. You can enjoy this with rotis, parathas or with rice.
If you love kuzhambu recipes, check our collection of Kuzhambu Recipes and also the traditional Tamil Style Mor kuzhambu recipe .
Watch the Video of Gatte Ki Sabzi
How to make Gatte Ke Subzi /Besan Ke Gatte Sabji
Serves – 2-3
Ingredients needed
For the Ghattas
Bengal Gram flour/ Besan – 3/4 cup
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Cumin seeds – 1 tsp
Coriander powder – 2 tsp
Carom seeds/ omam/ajwain – 1/4 tsp
Ghee – 2 tbsp
For the Gravy
Curd – 1 cup
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Coriander Powder – 2 tsp
Salt needed
Bengal Gram flour or besan – 1 tsp
For the Seasoning
Ghee or oil – 3 tbsp or mix of both
Cumin seeds – 1 tsp
Asafoetida/Hing – a generous pinch
Curry leaves – a sprig
Onion -1 chopped
Garlic -4-5 chopped
Ginger – 1 inch pieces (finely chopped)
Green chillies -1 or 2 slit
For Garnishing
Coriander leaves for garnishing
Preparations
First we will prepare the dumplings for the sabji
In a bowl, add 3/4 cup of gramflour or besan (kadalai mavu in Tamil), 1 tsp chilli powder, 1/4 tsp turmeric powder, a tsp of cumin seeds and 2 tsp coriander powder.
Rub 1/4 tsp ajwain (omam) with your palms and add that also.
Add 2 tbsp of ghee and salt needed. Adding ghee gives soft ghattas.
Mix well with your finger tips, then add 2-3 tbsp of water and make a stiff dough.
Now divide the dough into 2 parts and make cylindrical shapes from it.
In a kadai, boil 2 cups of water, once water starts boiling, reduce the heat to low and add the cylindrical dough we had prepared. Cook covered for 7-8 minutes.
Once it is cooked (you will see bubbles on the gattas), turn off the heat , remove the ghattas from the water and let it cool.
Once the gattas cool, cut it into roundels and keep it aside. Do not discard the water in which it was cooked as we will be using it to make the gravy.
Method
In the meantime we will prepare the gravy –
In a bowl, add 1 cup of curd, 1 tsp chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, a tsp of gram flour and salt needed. Mix this well. Gram flour/besan will prevent the curd from curdling, when boiling.
In a kadai, heat 2 tbsp ghee and 1 tbsp of oil, add a tsp of cumin seeds and hing.
Once cumin seeds sizzle, add finely chopped garlic. Saute until garlic turns light brown.
Add ginger, green chillies and curry leaves. Saute for few seconds.
Add onions and saute until onions turn golden brown.
Then reduce the heat to low and add the prepared curd. Stir continuously when adding curd.
Cook on medium heat until oil separates. Keep stirring now and then.
Once oil separates, add the dumplings/ghattas and the water in which it was cooked.
Once it starts to boil, simmer for 2-3 minutes. Then turn off the heat.
Garnish with finely chopped coriander leaves.
Rajasthan special Gatte ki sabzi is ready. Enjoy with rice or rotis or parathas.
Recipe Card for Gatte Ki Sabzi
Gatte ki sabji is a delicious curd based gravy from the state of Rajasthan. Gattes are cooked gram flour dumpling which are added to a spicy curd based gravy.
- 3/4 cup Bengal Gram flour/ Besan
- 1 tsp Chilli powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 2 tsp Coriander powder
- 1/4 tsp Carom seeds/omam/ajwain
- 2 tbsp Ghee
- 1 cup Curd
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander Powder
- Salt needed
- Bengal Gram flour (besan/kadalai mavu)
- 2 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1 pinch Asafoetida/Hing
- 1 sprig Curry leaves
- 1 Onion
- 1 tbsp Ginger finely chopped
- 5 cloves Garlic finely chopped
- 1 Green chillies slit
- Coriander leaves finely chopped
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In a bowl, add 3/4 cup of gramflour or besan (kadalai mavu in Tamil), 1 tsp chilli powder, 1/4 tsp turmeric powder, a tsp of cumin seeds and 2 tsp coriander powder.
-
Rub 1/4 tsp ajwain (omam) with your palms and add to the above.
-
Add 2 tbsp of ghee and salt needed. Adding ghee gives soft ghattas.
-
Mix well with your finger tips, then add 2-3 tbsp of water and make a stiff dough.
-
Now divide the dough into 2 parts and make cylindrical shapes from it.
-
In a kadai, boil 2 cups of water, once it starts boiling, reduce the heat to low and add the cylindrical dough we had prepared. Cook covered for 7-8 minutes.
-
Once it is cooked (you will see bubbles on the gattas), turn off the heat, remove the ghattas from the water and let it cool.
-
Once the gattas cool, cut it into roundels and keep it aside. Do not discard the water in which it was cooked as we will be using it to make the gravy.
-
In a bowl, add 1 cup of curd, 1 tsp chilli powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, a tsp of gram flour and salt needed. Mix this well. Gram flour/besan will prevent the curd from curdling, when boiling.
-
In a kadai, heat 2 tbsp ghee and 1 tbsp of oil, add a tsp of cumin seeds and hing.
-
Once cumin seeds sizzle, add finely chopped garlic. Saute until garlic turns light brown.
-
Add ginger, green chillies and curry leaves. Saute for few seconds.
-
Add onions and saute until onions turn golden brown.
-
Then reduce the heat to low and add the prepared curd. Stir continuously when adding curd.
-
Cook on medium heat until oil separates. Keep stirring now and then.
-
Once oil separates, add the dumplings/ghattas and the water in which it was cooked.
-
Once it starts to boil, simmer for 2-3 minutes. Then turn off the heat.
-
Garnish with finely chopped coriander leaves.
-
Rajasthan special Gatte ki sabzi is ready.
Gatte ki Sabzi goes well with rice and parathas.
Thanks a lot Padhu for Sharing such a mouth watering Dish gatte ki Sabzi actually i love to try New Recipe , when i Got landed Here i have got so many recipes which are really New me and I am gonna Start with This Recipe and will come back to tell you my Cooking Review .