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Perfect Gatte Ki Sabzi Recipe

Gatte Ki Sabzi Recipe

Gatte Ki Sabzi is a traditional Rajasthani dish made with gram flour dumplings simmered in a tangy yogurt-based gravy. This Perfect Gatte Ki Sabzi Recipe delivers an authentic and flavorful meal, perfect for festive occasions or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, Rajasthani
Servings 4
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Heavy-bottomed pan
  • Rolling board
  • knife
  • Slotted spoon

Ingredients
  

For the Gatte (Gram Flour Dumplings):

  • 1 1/2 cups gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp carom seeds (ajwain)
  • 1/4 tsp asafoetida (hing)
  • 1 tbsp oil
  • Salt to taste
  • Water (as needed)

For the Gravy:

  • 1 cup yogurt (whisked)
  • 1 tbsp gram flour (besan)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek seeds (methi)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tbsp ginger-garlic paste
  • 2 green chilies (slit)
  • Salt to taste
  • 2 cups water

For Garnish:

  • Fresh coriander leaves (chopped)

Instructions
 

  • 1. Prepare the Gatte (Dumplings)
    In a large mixing bowl, combine gram flour, turmeric, red chili powder, carom seeds, asafoetida, salt, and oil. Gradually add water and knead into a stiff dough.Divide the dough into small portions and roll them into long, thin cylinders.Boil water in a pan and cook the dough cylinders for 10-12 minutes, or until firm.Once cooked, remove from water, allow them to cool slightly, and cut into 1-inch pieces.
    2. Prepare the Gravy
    In a large pan, heat oil and add cumin seeds, mustard seeds, and fenugreek seeds. Once they splutter, add ginger-garlic paste and sauté until fragrant.In a bowl, whisk together yogurt, gram flour, and water to form a smooth mixture. Add turmeric powder, red chili powder, coriander powder, and salt.Add the yogurt mixture to the pan, stirring continuously to prevent curdling.Let the gravy simmer on low heat for 10-15 minutes, stirring occasionally.
    3. Add the Gatte to the Gravy
    Once the gravy thickens, add the boiled gatte pieces to the gravy. Let the gatte simmer in the gravy for another 5-7 minutes to absorb the flavors.Adjust seasoning and add garam masala.
    4. Garnish and Serve
    Garnish the gatte ki sabzi with fresh coriander leaves.Serve hot with roti, chapati, or steamed rice for a delicious Rajasthani meal.

Notes

  • Yogurt Consistency: Make sure the yogurt is at room temperature and well-whisked to avoid curdling when adding it to the hot gravy.
  • Variation: You can adjust the spice level of the gravy by increasing or decreasing the amount of red chili powder.
  • Make-Ahead Tip: The gatte can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just add them to the gravy when ready to serve.
  • Gluten-Free: This dish is naturally gluten-free, as it uses gram flour (besan) for both the dumplings and the gravy.
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