Rajasthani Gatte Ki Sabzi
A traditional Rajasthani curry featuring spiced gram flour dumplings simmered in a tangy yogurt-based gravy, offering a rich and authentic taste of Rajasthan's cuisine.
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Ingredients
- 1 ½ cupsBesan (gram flour)
for making gatte
- 1 cupGreek yogurt or thick curd
for curry base
- 0 ¾ cupWater
for dough and gravy
- 3 tablespoonsOil
- 1 teaspoonCumin seeds (jeera)
- 0 ½ teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 1 teaspoonCoriander powder
- 0 ½ teaspoonCarom seeds (ajwain)
- 0 ¼ teaspoonBaking soda
a pinch, optional
- 1 teaspoonSalt
adjust to taste
- 0 ¼ teaspoonAsafoetida (hing)
- 1 teaspoonGinger paste
- 1 largeGreen chilies
slit
- 2 tablespoonsCoriander leaves
chopped for garnish
- 1 teaspoonMustard seeds
- 0 ½ teaspoonFenugreek seeds (methi)
- 1 teaspoonKasuri methi (dried fenugreek leaves)
- 1 tablespoonLemon juice
optional, for tanginess
Instructions
In a mixing bowl, combine besan, 1 tablespoon oil, carom seeds, baking soda, turmeric powder, red chili powder, and salt. Gradually add water and knead into a firm dough. Cover and set aside for 15 minutes.
Divide the dough into small portions and roll each into cylindrical logs about 1-inch thick.
Boil water in a deep pan, add a pinch of salt, and drop the rolled dough logs into boiling water. Cook until they float and are firm, about 10 minutes.
Remove the cooked logs, drain, and let them cool slightly. Slice into 1/2 inch thick rounds to form gatte pieces.
In a pan, heat 2 tablespoons oil over medium heat. Add mustard seeds and fenugreek seeds. When they start to splutter, add asafoetida, cumin seeds, and ginger paste. Sauté for 1 minute.
Add slit green chilies and coriander powder. Stir well for 30 seconds.
Lower the heat and add the yogurt slowly, stirring continuously to prevent curdling. Add salt and kasuri methi. Cook for 5 minutes on low heat, stirring occasionally.
Add turmeric powder and adjust seasoning if needed. Add the sliced gatte pieces and mix gently to coat with the gravy.
Cover and simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
Turn off the heat, add lemon juice if using, and garnish with chopped coriander leaves.
