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Gatte ki sabji recipe with step by step picture and video recipe. Gatte ki sabji is a popular gravy based dish from Rajasthani cuisine. Gatta is gram flour (besan) roundels that are added to a curd based gravy. There are many variations of making Rajasthani gatte ki sabzi.

With curd or without curd this curry is super delicious and rich and goes perfectly with any Indian meal. I often make this curry when I am running out of vegetables or when I wanted to make something exotic for my guests. I make guttas in very different ways Punjabi gutte.

For Onion And Garlic Gravy Of Gatta Curry:

In another version of gutta curry, we use onion and garlic. For the onion and garlic version of gatte ki sabji recipe, I add onions with lots of garlic and ginger. If you want a really good and rich curry then add both onion and garlic. In fact, onions and garlic can also be skipped. In the absence of onions and garlic, the end result would be a gatte ki kadhi, where the gravy or sauce would be like a kadhi.

What is Gatta Curry?

It is a very toothsome spicy curry. This recipe includes a dumpling made of gram flour; boiled & fried (optional) preparation in a rich onion, yoghurt gravy. This customary Rajasthani recipe goes well with bati, Rice or even plain chapatti. However, you can enjoy these spicy mouth-melting dumplings whenever you wish.

I am sure you would like to know more about Rajasthani cuisine I had shared a few recipes in my previous posts like

Finally, before you jump to the recipe I would like to suggest a few more related recipes to you :

Directions

In a bowl take half a cup curd and add garlic paste, ginger paste, green chilli, red chilli powder, turmeric powder, salt and coriander powder and mix well.
Take a pan and add oil and heat it up and add cumin seeds and let it sputter, then add curd mixture in pan.
Cook the mixture until oil separates. Later add Gatta and water in pan and heat for 15-20 minutes
Garnish the gravy prepared with finely chopped coriander leaf and serve hot.

RECIPE:

CHICKPEA FLOUR DUMPLINGS IN YOGURT GRAVY ‘ GATTE KI SABJI’

Recipe by MINAL SHARMACourse: MainCuisine: Indian, RajasthaniDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

176

kcal

Ingredients

For Besan Gattas:
besan(chickpea flour)………1 cup
oil……………2 tsp
Kasuri methi /dried fenugreek leaves…..2 tsp
Asafoetida…………..1/4 tsp
garam masala / hot spices……1/2 tsp
turmeric ………….1/4 tsp
red chilly powder..1/4 tsp
ginger garlic paste..1 tsp
salt as per taste
For Gravy-
onion…….2 finely chopped
garlic paste…..2 tsp
curd……..1 cup
cumin seeds…..1 tsp
carom seeds….1/2 tsp
Kashmiri Mirch powder/ Kashmiri red chilli powder ….1/2 tsp
turmeric ………………1/2 tsp
coriander powder……..1/2 tsp
salt as per taste
ghee/clarify butter ………2 tbsp

Directions

Mix all the ingredients for gattas
knead well to make a dough
make 4 long rolls out of it
take a vessel and filled half with water now put this vessel on fire
add gatta rolls in this hot water and boil till gatta start floating on water stir just once
take it out and reserve water for gravy
cut gatta vertically in small pieces keep aside.
For Gravy-
Put the vessel on fire heat ghee in it
Add cumin and carom seeds to it
Put onion, ginger garlic paste and green chilly in it stir till golden in colour
Beat curd and mix all dry * masalas in it except salt
Add this curd mix in vessel cook till ghee separates
Add gattas in it and mix well now add salt and water in it bring it to boil
Cook till gravy turn thick and oil separate
garnish with green coriander and serve hot
**MASALA IS A MIXTURE OF ALL THE SPICES IN INDIA**

Recipe Video

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