Gatte Ki Sabji
North Indian

Gatte Ki Sabji

Gatte Ki Sabji is a popular gravy based dish from the Rajasthani cuisine. It’s the sumptuous curry prepared with gatte or gram flour dumplings, is a staple in every Rajasthani Thali across the country.

Gatte are gram flour (besan) dumplings, packed with dry masalas, steamed, and then cut into small bite-sized pieces. These Gattas are then cooked in a variety of dishes like Gatte ki kadhi, Gatte ki Sabji, Gatte Ka Achaar, Gattte Ka Pulav, etc.

There are multiple variations of the curry, some prepare them in a rich yogurt-based curry and also add mawa to the gravy. Whereas some people like to add gatte in onion-tomato gravy. This is my version of Gatte Ki Sabji where I like to make it with onion-tomato along with some curd/yogurt. Like any Rajasthani curry, Gatte ki sabzi is high on spice and bursting with an aromatic flavor.

Gatte ki sabji recipe is easy and simple but can be time-consuming, hence some tips to make it easier and tastier.

  • Firstly, the besan dumplings can be cooked well ahead in advance and can be added to the gravy while preparing the curry.
  • Second, once Gatte is steamed do not remove them from water otherwise they will get dry. Remove the pan from flame and let it sit for 10mins in the water to cool down. Then cut them into pieces.
  • Add 2-3 teaspoons of curd/yogurt into besan to make Gatte soft.
  • Do not throw the water in which Gatte were steamed. Reserve it add it to the gravy. It will enhance the flavor of the curry.
  • Always add room-temperature curd into the gravy. Also, whisk it well before adding otherwise the curd will disintegrate.
  • Add a 1-2 teaspoon of ghee to the chickpea flour/besan/gram flour to make Gatte soft.

Gatte ki sabzi is really good with roti or rice, I especially enjoy it with plain rice. A great alternative for those days when you have no veggies in your refrigerator. So next time when you are not sure which sabzi to cook for dinner, try this Gatte ki sabji. I am sure you will enjoy it as much we did.

Do try other recipes :

Preparation Time: 10mins  ∏  Cooking Time: 40mins  ∏  Servings: 4

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Gatte/Gram Flour Dumplings

For Gravy/Curry

How to make Gatte Ki Sabji

Preparation

Step1: In a mortar, pestle crush together 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 1/4 teaspoon carom seeds(ajwain). Make a coarse powder and keep it aside.

Step2: In a blending, jar add 2-3 medium side tomatoes, along with 1/2 inch ginger, 3-4 garlic clove, and 2-3 green chilies. Make a smooth puree and keep aside.

Make Gatte

Step3: In a large mixing bowl add 1 cup besan, 1 teaspoon crushed (fennel, coriander, cumin, carom) powder, 1/4 teaspoon turmeric, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon kauri methi, a pinch hing/asafoetida, 1/4 teaspoon salt or as required, 2 tablespoon ghee, 2 tablespoons curd/yogurt.

Step4: Mix everything together making sure that the ghee and curd mixed evenly with the flour and spices. Then add water in parts and begin to knead. I will recommend adding very little water at a time.

Step5: Knead very well allowing the besan to absorb water. Apply some oil to your palm and make a smooth dough as we make for poori. If the dough isn’t coming together you can add little water.

Step6: Once you have formed the dough divide it into 4-5 equal parts. Grease your palms with some more oil and shape each part into a log. The dough should be easy to roll and shape without applying too much pressure. If the dough is hard then sprinkle some water and continue to knead.

Step7: Boil around 4 cups of water in a deep pot. Once it comes to a boil add 1 teaspoon oil to the water.

Step8: Now gently place each Gatte in the hot boiling water. Do not overcrowd the pan. So it’s better to use a medium to large Kadai/pan. Also make sure to add gatte into the boiling water.

Step9: Keep the flame to medium-high and let it cook for 8-10 minutes or until the toothpick inserted comes out clean.

Step10: Initially, the gatte will sink in the water but once they get cooked they will float on the water. This way you will get to know that they are cooked now.

Step11: Another way to check whether the gatte is cooked well is to notice small bubbles on the surface of the gatte.

Step12: Turn off the flame and transfer them to a bowl along with water. Do not remove them from water otherwise, it will get dry and become hard. Also, we will use this water to make gravy later on. Let them cool in the water itself.

Step13: After around 10 minutes when they will cool down a bit remove them from water and transfer them on a plate or chopping board and cut into 1/2 inch rounds. Keep it aside.

Make Gravy

Step14: Whisk 1 cup of curd till smooth, then add dry spices powder like 1/4 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 2 teaspoon coriander powder, 1/4 teaspoon cumin powder/jeera powder, 1 teaspoon Kasuri methi (dry fenugreek leaves).

Step15: Mix all the spices very well then keep it aside.

Step16: Heat the pan on low-medium flame. Add 1-2 tablespoons of oil/ghee. Once the oil/ghee is hot enough add 1-2 bay leaf, 1 teaspoon cumin seed, 2-3 whole red chili, 1/4 teaspoon fennel seed along with a pinch of asafoetida. Saute for 20 seconds till all the spices crackle.

Step17: Add finely chopped onion and saute over medium heat till onion turn light brown in color. It will take around 4-5 minutes.

Step18: Add 1 teaspoon ginger garlic paste, 2-3 slit green chilies along with salt as per taste. Saute for 2 minutes.

Step19: Once the onions turn light brown add pureed tomato, ginger, garlic, and chili mixture.

Step20: Saute it for 4-5 minutes on medium flame. Keep stirring.

Step21: Now lower the flame or turn it off for a while and add a curd-spice mixture.

Step22: Mix it well with the onion-tomato masala paste. Now heat the pan on a low flame and keep on stirring continuously while the curd gets cooked.

Step23: Continue to sauté for 3-4 minutes till you see some oil floating on top.

Step24: Now it’s time to add cooked gatte into the masala paste. Saute for 2-3 minutes on low-medium flame.

Step25: Now add 1 cup of reserved water in which the gatte were cooked.

Step26: Mix everything very well. Simmer the gravy on a low-medium flame. Stir at intervals.

Step27: Adjust the thickness of the gravy and salt. Overall cook it for about 4-5 minutes or till the gravy thickens slightly. Do note that on cooling the gravy thickens more. Then add 1/4 teaspoon garam masala and let it cook for 1 minute.

Step28: Once done turn off the flame. Add chopped coriander leaves.

Step29: Serve Gatte Ki Sabji with roti or parathas or with steamed rice. Enjoy!

Gatte Ki Sabji

Tips:

  • Gatte or besan dumplings can be cooked well ahead in advance and can be added to the gravy while preparing the curry.
  • Once Gatte is steamed do not remove them from water otherwise they will get dry. Remove the pan from flame and let it sit for 10mins in the water to cool down. Then cut them into pieces.
  • Add 2-3 teaspoons of curd/yogurt into besan to make Gatte soft.
  • Do not throw the water in which Gatte were steamed. Reserve it add it to the gravy. It will enhance the flavor of the curry.
  • Always add room-temperature curd into the gravy. Also, whisk it well before adding otherwise the curd will disintegrate.
  • Add a 1-2 teaspoon of ghee to the chickpea flour/besan/gram flour to make Gatte soft.

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