Gatte ki sabzi is a classic Rajasthani curry made with gram flour dumplings cooked in a simple curd-based gravy. The dish has a light tang from the curd and a warm taste from the spices. It goes well with roti or rice and stays steady and filling.
Gatte ki sabzi starts by making soft dumplings from gram flour, oil and a few spices. The dough becomes firm because gram flour needs moisture and oil to bind well, and once you roll it into logs, you boil them so they stay soft inside. After boiling, the cooked logs become easy to cut, and these small pieces turn into the gatte that go into the curry. This part is simple once you learn the texture of the dough.
The gravy is made from curd, a little besan and spices so it does not split. The curd needs to be whisked properly because it blends better when smooth. The curry takes on a mild tang from the curd and a warm flavour from the haldi, chilli and cumin. Some people also add a little kasuri methi for extra taste, and it suits the dish well.
Once the gravy starts simmering, the gatte pieces go in and cook slowly so they absorb the flavour. The dumplings soften more as they sit in the gravy, and the curry thickens with time. Stirring now and then keeps it smooth. The dish tastes stea
Read MoreMix gram flour, turmeric, chilli powder, carom seeds, salt and oil in a bowl. Add water slowly and knead till the dough becomes firm and smooth.
Roll the dough into long logs and keep them even in shape. Boil water in a pan and add these logs. Let them cook till they float and feel firm when touched.
Take the logs out and let them cool. Cut them into small pieces and keep them ready for the gravy.
In another bowl, whisk curd with a spoon of besan till it becomes smooth and even. This helps the curd stay stable when heated.
Heat oil in a kadai and add mustard seeds, cumin and hing. When they crackle, add turmeric and chilli powder.
Pour the curd mixture into the kadai and stir quickly for a few seconds. Add water and salt, and let the gravy come to a slow boil.
Add the gatte pieces into the gravy. Let them simmer gently so they soften and absorb the flavour.
Sprinkle kasuri methi and mix once. Garnish with coriander and turn off the heat.
The dough may have been too dry. Add a little more water next time so the dumplings stay soft after boiling.
The heat may have been too high. Always whisk the curd well and cook it on low flame.
You can skip it, but a little besan helps the curd stay stable and keeps the gravy smooth.
Yes, you can boil and cut them earlier. Keep them covered so they do not dry out.
It thickens because of besan. Add warm water slowly and mix till the texture looks right.
Yes, some people fry them lightly. Fried gatte taste richer and hold shape well.
It depends on the curd. Use slightly sour curd if you want a sharper taste.
Yes, it stays fine for a few hours. Reheat gently so the gatte stay soft.
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