Can you imagine a land where the water is scarce, but the flavors are abundant? Welcome to Rajasthan, where Gatte ki Sabzi is not just a dish, it’s a celebration of ingenuity and taste. This traditional Rajasthani specialty is made from gram flour (besan) dumplings, simmered in a tangy yogurt-based gravy. It’s a dish that brings comfort to the soul and a festival to the palate.
Gatte ki Sabzi Recipe
Gatte ki Sabzi is a traditional and savory dish from the royal state of Rajasthan in India. It is known for its unique preparation method, where gram flour (besan) dumplings, called "gatte," are simmered in a spiced yogurt gravy. This dish is a testament to the creativity of Rajasthani cuisine, which often uses locally available ingredients to create delicious and hearty meals.
Equipment
- Mixing bowl
- Rolling Pin
- Large pot for boiling
- Colander or slotted spoon
- Frying pan or kadai
- Whisk
Ingredients
Ingredients for Gatte:
- 1 cup Gram flour (Besan)
- 2 tablespoons Yogurt
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Carom seeds (Ajwain)
- a pinch Asafoetida (Hing)
- a pinch Baking soda
- 1 tablespoon Oil
- to taste Salt
- Water for kneading and boiling
Ingredients for Sabzi (Gravy):
- 1 cup Yogurt whisked
- 1/2 cup Tomato puree
- 1 teaspoon Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- a pinch Asafoetida (Hing)
- 1 teaspoon Dried fenugreek leaves (Kasuri methi) crushed
- 2 tablespoons Oil
- to taste Salt
- Fresh coriander leaves for garnish
- Water as needed
Instructions
- Make the Gatte: In a bowl, combine gram flour, yogurt, turmeric powder, red chili powder, carom seeds, asafoetida, baking soda, oil, and salt. Add water gradually and knead to form a stiff dough. Divide it into equal portions and roll each into a cylinder. Boil these rolls in water until they float to the top, then drain and let them cool before slicing into bite-sized pieces.
- Prepare the Yogurt Mixture: Whisk the yogurt with turmeric, coriander, and red chili powder until smooth. This will be the base of your gravy, so make sure there are no lumps.
- Temper the Spices: Heat oil in a kadai. Add cumin seeds and asafoetida. Once they crackle, add ginger-garlic paste and sauté until the raw smell disappears.
- Cook the Gravy: Add the tomato puree and cook until the oil separates. Then, reduce the flame to low and gradually add the spiced yogurt mixture. Stir continuously to prevent the yogurt from curdling.
- Add Gatte: Once the gravy thickens, add the gatte pieces. Add water to achieve your desired consistency and let it simmer for about 10 minutes. The gatte will absorb the flavors of the gravy, becoming tender and delicious.
- Final Touches: Sprinkle garam masala and crushed Kasuri methi for that aromatic finish. Garnish with chopped coriander leaves.
Tips and Information
Tips and Tricks:
- If the dough for gatte is too sticky, add a little more besan. If it’s too dry, add a few drops of water.
- Yogurt should be at room temperature to avoid curdling when added to the gravy.
- Simmer the gravy on low heat for a richer flavor.
FAQs
What if I don’t have Kasuri methi?
You can skip it, but it adds a lovely depth to the sabzi.
Can I make Gatte ki Sabzi without tomato puree?
Yes, you can. The tomato puree adds tanginess, but it’s not essential.
How can I store leftovers?
Keep it in the refrigerator and reheat gently when you’re ready to eat.
Can I use oil instead of ghee for making gatte?
Absolutely. Oil is a great vegan substitute for ghee.
Is there a gluten-free version of this dish?
While besan is naturally gluten-free, cross-contamination can be an issue, so ensure your besan is certified gluten-free.
