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Rajasthan Gatte ki Sabzi

Sapana Behl
Traditional Gatte Ki Sabzi made with soft besan dumplings simmered in a rich, tangy onion-tomato yogurt gravy. Follow this detailed step-by-step recipe with tips for perfectly cooked gatte, smooth yogurt gravy and the ideal curry consistency.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4 People

Equipment

Ingredients
  

Gatte

  • 1 cup besan
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp carom seeds
  • ½ tsp coriander powder
  • Salt to taste
  • ¼ cup yogurt added gradually
  • 2 tbsp oil

Gravy

  • 1 cup chopped onion
  • 1 cup chopped tomato
  • 1 inch ginger grated
  • 4 –5 garlic cloves grated
  • 1 cup yogurt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp amchur
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Salt to taste
  • 2 tbsp oil
  • Reserved gatte cooking water as needed

Instructions
 

Make the gatte:

  • Combine besan, turmeric, chilli powder, ajwain, coriander powder and salt. Add oil and mix well. Gradually add yogurt and knead into a firm, smooth dough. Divide and roll into approximately 1-inch-thick cylinders.
  • Bring a saucepan of water to a boil. Add the gatte rolls and boil for 10–15 minutes, or until cooked completely through. Check by inserting a knife into the centre. Remove the gatte but reserve the cooking water. Allow the rolls to cool slightly and cut into approximately ½-inch slices.
  • Prepare the yogurt: Whisk the yogurt until smooth. Mix in cumin powder, coriander powder, chilli powder, amchur and garam masala.

Make the gravy:

  • Heat oil in a kadai or deep pan. Add mustard seeds and cumin seeds. Once aromatic, add ginger and garlic and cook for about a minute.
  • Add onion and cook until translucent and lightly golden. Add tomato and cook until completely softened and the oil begins separating around the edges.
  • Reduce the heat and gradually add the spiced yogurt while stirring continuously. Cook gently until thoroughly combined and the gravy begins to bubble.
  • Season with salt.
  • Add the sliced gatte and enough reserved cooking water to achieve a slightly loose gravy.
  • Cover and simmer for 5–10 minutes, allowing the gatte to absorb the flavours.
  • Adjust the consistency with additional reserved water if necessary.
  • Rest briefly before serving.

Notes

Yogurt: Add gradually to both the gatte dough and the curry. The exact amount required in the dough may vary with the consistency of the yogurt and absorbency of the besan.
Dough: It should be firm but pliable. Sticky dough produces difficult-to-handle gatte, while excessively dry dough can produce hard gatte.
Boiling: Do not rely only on time. Check one roll to ensure that the centre has cooked completely.
Cooking water: Reserve it until the curry is finished. Gatte absorb a surprising amount of liquid while resting.
Gravy: Keep it slightly thinner than you ultimately want when you first add the gatte.
Yogurt gravy: Reduce the heat and stir continuously when adding yogurt to minimise splitting.
Salt: Season carefully because both the gatte and gravy contain salt.
Resting: Allowing the finished curry to rest for around 10 minutes before serving improves flavour and lets the gatte absorb the gravy.
For leftovers: Expect the gravy to thicken considerably in the refrigerator. Add a splash of water while reheating.
Keyword Besan Gatte Ki Sabzi, Gatte Ki Sabji Recipe, Gatte Ki Sabzi, Rajasthani Gatte Ki Sabzi,
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