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Gatte ki Sabzi
Rajasthani Gram Flour Dumplings
Gatte ki Sabzi is a quintessential Rajasthani vegetarian dish featuring gram flour (besan) dumplings, known as 'gatte,' simmered in a rich and tangy yogurt-based gravy. This dish is a testament to the ingenuity of Rajasthani cuisine, using simple ingredients to create a flavorful and satisfying meal. It's often served with roti or rice and is a popular choice for its unique texture and taste.
🧂 Ainekset
- 1 cup Besan (Gram flour)
- 1 cup Curd (Yogurt), whisked
- 1 tsp Turmeric powder
- 1.5 tsp Red chili powder
- 2 tsp Coriander powder
- 0.5 tsp Carom seeds (Ajwain)
- 3 tbsp Ghee or Oil
- 1 tbsp Ginger-garlic paste
- 1 medium Onion, finely chopped
- 0.5 cup Tomatoes, pureed
- a pinch Asafoetida (Hing)
- to taste Salt
- 2 cups Water
- 1 tsp Kasuri Methi (dried fenugreek leaves), crushed
- 2 tbsp Fresh coriander leaves, chopped
👨🍳 Ohjeet
- 1
For the gatte: In a bowl, combine besan, turmeric powder, red chili powder, coriander powder, carom seeds, salt, and 1 tbsp ghee/oil. Add curd and mix to form a firm dough. If needed, add a tablespoon of water. Knead well and shape into cylindrical rolls (about 6 inches long).
💡 Ammattilaisvinkit: Do not add too much water, as it can make the gatte hard. Oiling your hands can help prevent sticking. - 2
Boil plenty of water in a large pot. Gently add the gatte rolls and cook for 12-15 minutes, or until they float to the surface. Drain the gatte and reserve the cooking water. Once cooled, cut the gatte into 1-inch pieces.
💡 Ammattilaisvinkit: The reserved water will be used in the gravy. - 3
For the gravy: Heat 2 tbsp ghee/oil in a pan. Add cumin seeds, asafoetida, and let them splutter. Add chopped onions and sauté until golden brown.
💡 Ammattilaisvinkit: Using ghee adds a richer flavor to the gravy. - 4
Add ginger-garlic paste and sauté for a minute until fragrant. Add tomato puree and cook for 2-3 minutes until oil starts to separate.
💡 Ammattilaisvinkit: Ensure the raw smell of ginger and garlic is gone. - 5
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
💡 Ammattilaisvinkit: Lower the heat to prevent spices from burning. - 6
Whisk the curd well to avoid lumps. Gradually add the whisked curd to the pan, stirring continuously to prevent curdling. Cook for 2-3 minutes.
💡 Ammattilaisvinkit: Adding curd on low heat and stirring constantly is key to a smooth gravy. - 7
Add the reserved gatte water and 1 cup of regular water. Bring the gravy to a simmer. Add the cut gatte pieces and crushed kasuri methi. Mix well and cover.
💡 Ammattilaisvinkit: The consistency of the gravy can be adjusted with more water if needed. - 8
Simmer on low heat for 10-12 minutes, allowing the gatte to absorb the flavors of the gravy. Garnish with fresh coriander leaves and serve hot.
💡 Ammattilaisvinkit: This dish pairs well with roti, naan, or rice.
💡 Ammattilaisvinkit
- ✓For a richer gravy, you can add a tablespoon of gram flour to the onions while sautéing.
- ✓Some variations include adding a pinch of garam masala or dried mango powder (amchur) for extra flavor.
- ✓Ensure the curd is at room temperature before adding to prevent splitting.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of sugar to balance the tanginess of the curd.
- For a spicier version, increase the red chili powder or add finely chopped green chilies.