Main Course

Gatte Ki Sabzi

Name: Gatte Ki Sabzi
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup gram flour; 0.25 cup yogurt for gatte; 0.5 tsp ginger grated; 0.25 tsp turmeric powder; 0.25 tsp red chili powder; 0.5 tsp coriander powder; 0.25 tsp carom seeds; 0.5 tsp salt; 1.5 tbsp oil; 4 cup water; 1 cup yogurt whisked; 1 tbsp gram flour; 2 tbsp oil; 0.5 tsp cumin seeds; 0.25 tsp asafoetida; 1 pcs onion finely chopped; 1 tsp ginger grated; 1 tsp garlic crushed; 1 pcs green chili slit; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1.5 tsp coriander powder; 1 tsp salt; 0.5 tsp garam masala; 2 tbsp fresh coriander chopped

Gatte ki Sabzi is a traditional Rajasthani dish featuring gram flour dumplings simmered in a tangy yogurt-based gravy. It's a flavorful and hearty vegetarian main course, perfect for serving with rice or flatbreads.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 330 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

for gatte

1.5 cupgram flour
0.25 cupyogurt, for gatte
0.5 tspginger, grated
0.25 tspturmeric powder
0.25 tspred chili powder
0.5 tspcoriander powder
0.25 tspcarom seeds
0.5 tspsalt
1.5 tbspoil

for boiling gatte

4 cupwater

for gravy

1 cupyogurt, whisked
1 tbspgram flour
2 tbspoil
0.5 tspcumin seeds
0.25 tspasafoetida
1 pcsonion, finely chopped
1 tspginger, grated
1 tspgarlic, crushed
1 pcsgreen chili, slit
0.5 tspturmeric powder
1 tspred chili powder
1.5 tspcoriander powder
1 tspsalt
0.5 tspgaram masala

garnish

2 tbspfresh coriander, chopped

Equipment

slotted spoon · deep pan · large bowl · large pot · knife · whisk · cutting board

The method

Step by step

1
In a large bowl, combine the gram flour for gatte, yogurt for gatte, grated ginger for gatte, turmeric powder for gatte, red chili powder for gatte, coriander powder for gatte, carom seeds, salt for gatte, and oil for gatte.
About 5 min
Cook’s note: Ensure the yogurt is not too sour for the gatte dough.
2
Mix all ingredients well, adding a little water if needed, to form a firm, non-sticky dough.
About 5 min
Cook’s note: Do not add too much water; the dough should be quite stiff.
3
Divide the dough into equal portions and roll each portion into a cylindrical shape, about 1/2 inch thick and 3-4 inches long.
About 10 min
Cook’s note: Roll them evenly so they cook consistently.
4
Bring the water for boiling gatte to a rolling boil in a large pot.
About 5 min
Cook’s note: Make sure the water is vigorously boiling before adding the gatte.
5
Gently drop the prepared gatte into the boiling water.
6
Cook the gatte for 10-12 minutes, or until they float to the surface and have small bubbles on them, indicating they are cooked through.
About 12 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
7
Carefully remove the gatte from the water using a slotted spoon and let them cool slightly.
About 2 min
Cook’s note: Reserve the cooking water for the gravy.
8
Once cooled, cut the gatte into 1/2 inch thick discs and set aside.
About 3 min
9
For the gravy, whisk together the yogurt for gravy and gram flour for gravy in a bowl until smooth and lump-free.
About 2 min
Cook’s note: This helps prevent the yogurt from curdling when added to heat.
10
Heat the oil for gravy in a deep pan or kadai over medium heat.
About 1 min
11
Add the cumin seeds and asafoetida, and let them splutter.
About 1 min
Cook’s note: Don't burn the spices.
12
Add the chopped onion and sauté until it turns golden brown.
About 5 min
Cook’s note: Stir frequently to ensure even browning.
13
Stir in the grated ginger for gravy, crushed garlic, and green chili, and cook for 1-2 minutes until fragrant.
About 2 min
14
Add the turmeric powder for gravy, red chili powder for gravy, and coriander powder for gravy, and cook for 30 seconds.
About 1 min
Cook’s note: A splash of water can prevent spices from burning.
15
Reduce the heat to low and gradually add the whisked yogurt mixture to the pan, stirring continuously to prevent curdling.
About 3 min
Cook’s note: Constant stirring is key here.
16
Bring the gravy to a simmer, then add the reserved gatte cooking water, stirring well.
About 5 min
Cook’s note: Add enough water to achieve your desired gravy consistency.
17
Add the salt for gravy and the sliced gatte to the gravy.
About 1 min
18
Simmer for 10-15 minutes, allowing the gatte to absorb the flavors of the gravy.
About 15 min
Cook’s note: Stir occasionally to prevent sticking.
19
Stir in the garam masala.
About 1 min
20
Garnish with fresh coriander before serving.

Per serving

Nutrition

74%Score

Calories: 330.1kcal
Protein: 11.6g
Carbs: 30.4g
Fat: 18.7g
Fibre: 5.6g
Sugar: 9.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Gatte ki Sabzi in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.