Gatte ki sabji recipe with step by step picture and video recipe. Gatte ki sabji is a popular gravy based dish from the Rajasthani cuisine. Gatta are gram flour (besan) roundels which 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 a 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 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 few recipes in my previous posts like
- Karonde Mirch Ki Achari Sabzi – A Rajasthani curry
- Rajasthani Besan Paratha || Besani Paratha
- Dal Baati -A Rajasthani Delicacy
- PAPAD MANGODI KE SABJI ‘ A RAJASTHANI DELIGHT’
Finally, before you jump to the recipe I would like to suggest few more related recipes to you :
- In a bowl take half 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.
CHICKPEA FLOUR DUMPLINGS IN YOGURT GRAVY ‘ GATTE KI SABJI’Course: MainCuisine: Indian, RajasthaniDifficulty: Medium
- For Besan Gattas:
besan(chickpea flour)………1 cup
kasoori methi /dried fenugreek leaves…..2 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
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
- 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 in 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**
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