Introduction
Gatte Ki Sabzi is one of Rajasthan’s most beloved dishes, known for its rich and flavorful taste. The dish features soft, spiced gatte (gram flour dumplings) that are simmered in a tangy and aromatic yogurt-based gravy. Traditionally prepared during special occasions and festivals, Gatte Ki Sabzi showcases the resourcefulness of Rajasthani cuisine, where simple ingredients are transformed into a hearty and satisfying meal. The unique combination of the spicy gravy and soft gatte makes this dish a favorite across India.
1. Preparing the Gatte (Gram Flour Dumplings)
Ingredients for Gatte:
- 1 cup gram flour (besan)
- 1/2 teaspoon carom seeds (ajwain)
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon yogurt (optional for softness)
- 1 tablespoon oil or ghee
- Water as needed (for kneading)
- 1 teaspoon cumin seeds (optional, for added flavor)
Instructions:
1 Making the Dough for Gatte:
- In a large mixing bowl, combine gram flour, carom seeds, red chili powder, turmeric powder, and salt.
- Add a tablespoon of yogurt (optional) and oil or ghee to the flour mixture.
- Slowly add water and knead to form a stiff, smooth dough. Be careful not to make it too soft or sticky.
2. Shaping the Gatte:
- Divide the dough into small portions and roll each portion into smooth cylindrical shapes, approximately 1-inch thick.
3. Cooking the Gatte:
- Bring a large pot of water to a boil and add salt. Drop the rolled gatte into the boiling water.
- Cook the dumplings until they float to the surface, which typically takes about 8-10 minutes. Once done, remove them from the water and set them aside to cool.
4. Slicing the Gatte:
- After cooling, cut the cooked gatte into bite-sized pieces. They are now ready to be added to the gravy.
2. Preparing the Gravy (Sabzi)
Ingredients for Gravy:
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds (optional)
- 1 large onion, finely chopped
- 2 tomatoes, pureed or finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup yogurt, whisked
- Salt to taste
- 1/2 cup water (adjust for consistency)
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Tempering the Gravy:
- Heat oil or ghee in a large pan. Add cumin seeds and mustard seeds (if using), allowing them to splutter.
- Add finely chopped onions and sauté until they turn golden brown.
2. Adding the Spice Mix:
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add pureed or chopped tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil begins to separate from the masala.
3. Incorporating Yogurt:
- Lower the heat and whisk in the yogurt to create a smooth, creamy base for the gravy. Stir continuously to prevent the yogurt from curdling.
4. Simmering the Gravy:
- Add salt and water to adjust the consistency of the gravy. Let the gravy simmer for 10-15 minutes, allowing the flavors to meld together.
5. Adding the Gatte:
- Once the gravy is well-cooked and aromatic, add the prepared gatte pieces to the gravy and let them simmer for an additional 5-7 minutes, so they absorb the flavors of the curry.
6. Finishing Touch:
- Garnish with freshly chopped coriander leaves.
3. Pro Tips for Perfect Gatte Ki Sabzi
- Texture of Gatte: Be sure not to overcook the gatte while boiling them, as it can make them too soft and they might break in the gravy. Cooking until they float in the water ensures they’re perfectly firm and soft.
- Gravy Consistency: You can adjust the thickness of the gravy by adding more water if needed. For a richer taste, add a little more ghee or cream to the gravy.
- Spices: You can customize the level of spiciness in the gravy by adjusting the amount of red chili powder or adding green chilies during the tempering step.
- Yogurt: Ensure that the yogurt is at room temperature before adding it to the gravy to prevent curdling.
4. Serving Suggestions
- With Roti or Rice: Gatte Ki Sabzi is best enjoyed with soft roti, paratha, or steamed rice. The spicy, tangy gravy complements these sides perfectly.
- For a Festive Meal: Serve with a side of raita, salad, and a sweet like ghevar or gajar ka halwa to create a complete Rajasthani feast.
5. Variations of Gatte Ki Sabzi
- Dry Gatte Ki Sabzi: For a dry version, cook the gatte in a thicker masala without adding much water.
- Stuffed Gatte: Some variations of gatte include stuffing them with ingredients like crushed peanuts, coconut, or spices for an added layer of flavor.
6. Fun Fact
Gatte Ki Sabzi has a fascinating connection to Rajasthani culture, where gram flour (besan) was used as a staple ingredient in cooking due to the region’s dry climate and limited access to fresh vegetables. The dish is said to have been a favorite among royal kitchens, where it was often prepared during festivals and special occasions. The versatility of gram flour in Rajasthani cooking is evident, as it is used in everything from savory dishes like Gatte Ki Sabzi to sweet treats like besan ladoo.
Source : https://www.tarladalal.com/gatte-ki-sabzi-recipe-3879r