Gatte Ki Sabzi – Indian Curry Recipe

Gatte ki sabzi is popular Indian curry made from besan or gram flour, basically it is a Rajathani cuisine.

You can see the culture of Rajathan in this cuisine, colour is so vibrant and full of spicy flavors.

When you don’t have any fresh vegetable in home, you can

easily made this for your lunch and dinner .

There are many variations of this gatte, gravy wali gatte ki sabzi, dry gatte, stuffed gate, dahi or curd wali gatte, sahi gatte. Today we are going to post this masala gravy gatte ki sabzi. Gatte are very tasty when it is soft inside and absorb gravy well.

It little time taken recipe but your effort and time make it mouthwatering.

INGREDIENTS : For Gatte

Besan/Gram flour – 1 cup

Black Paper – 2-3 Crushed

Turmeric Powder (Haldi) – ¼ Tsp

Cumin Seed (Jeera) – ½ Tsp

Carom Seed (Ajwain) -1/2 Tsp

Red Chilli Powder -1/2 Tsp

Oil (mustard/til) -1 Tsp

Salt – 1 Tsp

Water -2-3 Tbsp (as per required)

INGREDIENTS : For Gravy

Onion – 1 Medium

Tomato – 1 Medium

Ginger – 1 Inch

Garlic – 4-5 Cloves

Turmeric Powder (Haldi) – 1/2 Tsp

Cumin Seed (Jeera) – ½ Tsp

Bay leaves – 2

Asafoetida (Hing) – 1 Pinch

Cloves – 2

Coriander powder -1 Tsp

Red Chilli Powder -1/2 Tsp

Kashmiri Lal Mirch – ½ Tsp

Garam Masala -1/2 Tsp

Oil – 3 Tbsp

Salt – 1 Tsp( as per taste)

Method

1. In a mixing bowl take1 cup of besan (gram flour) add all spices (ajwain, turmeric, crushed coriander and black paper, red chilli powder) oil and salt as per taste, mix everything well.
2. Add 1 tbsp water and begin to knead asper requirement as besan require less water. Knead well and leave for 10-15 mints to absorb water in besan. To make a semi soft dough it will take 2-3 tbsp of water mix well making sure the dough turn moist and all spices are well mixed.
3. After 10-15 minutes you will get a semi soft dough as poori. Grease your hand with oil and make 3 equal pieces.
4. Roll each dough in cylindrical log as soup stick.
5. Take kadai and boil 4 cup water on high flame. When water become boil now gently place each gatte in kadai. Now cook for 10 minutes in medium flame. Once it cooked the pieces of gatte start floating on water.
6. Turn off the flame and drain all the extra water. Don’t throw access water keep aside. Put them in a plate and cool at room temperature. Cut the gatte into small thick equal size.

For making gravy of gatte:

1. Take a large kadai heat 3 tbsp oil add cumin seed, bay leaf, cloves, hing saute for a minute.
2. Add fine chopped onion saute till golden brown in colour.
3. Now add 1 tsp ginger-garlic paste, mix well on low flame.
4. Add all spices(turmeric, chill powder, coriander powder, Kashmiri lal mirch, and cumin powder).
5. When the spices turn aromatic, at this stage add 2 cup of leftover water from boiled gatte.
6. Stir continuously till the mixture come to boil.
7. Now add salt as per taste and boiled gatte into the gravy and covered it with lid.
8. Cook for 10 minutes until gatte absorbs flavour.
9. Add 1/4 tsp garam masala powder. And finally, garnish with chopped green coriander leaf.

Now serve this spicy gatte ki sabzi with roti, paratha or rice.

Note:

1. Knead the gatte dough very well to make soft gatte, otherwise it will hard and gatte not absorbed gravy.

2. In gravy add water as per your consistency required, once it cooled it become thicker.

3 .Stir continuously until it start boiling to prevent spices stick in the bottom of kadai or pan

This is very special dish from Rajasthan.

Give it a try to this traditional Indian recipe.