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
Prep Time: 15-20 Mins
Cook Time: 45-50 Mins
- 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
- 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
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 😊.
- 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.