Gatte Ki Sabzi/Chickpea Flour Dumplings In Yogurt Curry

Gatte ki sabzi is a traditional dish from the state of Rajasthan, India. In this curry, gatte/chickpea flour dumplings are boiled and then simmered in a yogurt based tangy curry. This is flavorful & vibrant looking dish, taste well with chapati or steamed rice. I love trying traditional Indian recipes from different states and like sharing on my blog too for my followers friends 😊.

This curry is also a good options for vegetarians apart from paneer. It requires slight planning and time to make this dish but the end results are lip smacking, worth investing time. I assure you that your family members & guests will drool over it 😉. So let’s get started.

If you are looking for more Indian curries, do check my recipes of :

• Chicken Curry- Dhaba Style
• Aloo Tamatar Ki Sabzi/ Potato Tomato Curry-Indian Style (No Onion, No Garlic)
• Boondi Ki Kadhi/ Crunchy Chickpea Puffs in Spicy n Tangy Yogurt Curry (No Onion, No Garlic)
• Egg Curry Recipe(Punjabi or Dhaba Style)
• Kamal Kakdi Aloo ki Sabzi/Lotus Stem & Potato Curry (No Onion, No Garlic)
• Palak Aloo Curry/ Spicy Pureed Spinach with Potatoes
• Rajma Masala/Red Kidney Beans Curry-Indian Style
• Paneer(Cottage Cheese) Butter Masala/Paneer Makhani
• Palak Paneer/Indian Cottage Cheese in Spinach Gravy
• Mutter Paneer/Indian Cottage Cheese & Green Peas Curry Recipe
• Lauki Kofta/Opo Squash Dumplings in CurryKadhi Pakoda/Gram Flour Dumplings in Yogurt Gravy (No Onion, No Garlic)
• Mangodi Aloo Sabzi/Moong Dal Nuggets Curry
• Chana Masala/ Garbanzo Beans-Indian Curry Recipe

 

Cuisine: Indian, Rajasthani

Recipe Type: Main Course

Author: Rateka

Prep Time: 15-20 Mins

Cook Time: 45-50 Mins

Serves: 4

INGREDIENTS:

For Gatte/Dumplings:

• Besan/Chickpea Flour: 1 cup
• Yogurt: 1/4 cup
• Red Chili Powder: 1/4 tsp
• Turmeric Powder: 1/4 tsp
• Ajwain/Carom Seeds: 1/2 tsp (optional)
• Garam Masala powder: 1/4 tsp
• Vegetable Oil: 1 tsp
• Salt to taste
• Luke warm water to knead

For Curry:

• Onion: 2 medium-sized, roughly chopped
• Tomato: 1 large, puréed
• Garlic Cloves: 2-3
• Ginger: 1 inch piece
• Green Chili: 2
• Heeng/Asafoetida: A generous pinch
• Bay Leaf: 2
• Cumin Seeds: 1 tsp
• Kalunji/Nigella Seeds: 1/2 tsp(optional)
• Cooking Oil: 2 tbsp (I have used mustard oil)
• Whisked Yogurt: 3/4 cup(Room temp)
• Coriander Powder: 2 tbsp
• Turmeric Powder: 1 tsp
• Garam Masala Powder: 1 tsp
• Red Chili Powder: 1 tsp or as per taste
• Dried Mango Powder: 1/2 tsp(Optional, if yogurt is not tangy enough)
• Kasuri Methi/Dried Fenugreek Leaves: 1 tsp
• Salt to taste
• Water as required
• Handful of freshly chopped coriander/cilantro leaves

METHOD:

Make the Gatte:

• In a bowl, mix together besan, turmeric powder, red chili powder, ajwain, garam masala powder & mix well. Add oil, yogurt, salt and again mix everything together.
• Form a dough by mixing everything together. You can add little luke warm water if dough isn’t coming together.
• Once dough is formed, divide it into 4 equal parts & shape each part into an equal sized log.
• On the other hand, boil 2 cups of water. Once water starts boiling, add the prepared besan logs into it.
• Boil them for around 15 mins or till knife inserted in the logs comes out clean.
• Take gatte out of water & once cool, cut them into 1/2 inch rounds.

Make the curry:

• Add onion, ginger, garlic, green chili in a blender and make into a smooth paste.
• Heat the kadhai/deep bottomed pan, add oil, once hot, add heeng, bay leaves, cumin seeds & kalunji and let it splutter for few seconds.
• Add onion paste & cook till raw smell goes off & paste color changes to golden-brown. Keep stirring occasionally to avoid the burning.
• Add tomato purée, mix well & sauté for 3-4 mins.
• In a bowl of whisked curd, add turmeric powder, red chili powder, coriander powder, garam masala powder, dry mango powder, salt & mix well.
• Once onion-tomato paste is done, reduce the flame, add whisked yogurt (made in above step). Mix well & sauté for 4-5 mins on low-medium flame only, cook till the paste starts oozing oil.
• Add 2 cups of water, mix well & let it boil for 3-4 mins. Also at this point check on spices & adjust accordingly if required.
• In the boiling curry add gatte & let it simmer at medium flame for another 10-15 mins and stir occasionally.
• Add crushed kasuri methi, mix well & let it simmer till the desired consistency.
• Turn off the flame, garnish with chopped cilantro leaves and serve hot with  chapati’s or rice and enjoy 😊.

NOTES:

• You can shallow fry the gatte/dumplings before adding to the curry.
• You can add Kashmiri red chili powder, it will give nice red color to your curry, if you like.

 

Name(required)

Email(required)

Website

Comment(required)

Subscribe to spiceyandsugarybites.wordpress.com

Submit

Δ

Advertisement