Gatte Ki Sabzi by Tripti Bhalotia

Name: Gatte Ki Sabzi
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 cup besan; 1 tsp salt; 0.25 tsp turmeric powder; 0.5 tsp carom seeds; 1 tsp red chilly powder; 1 tsp crushed cumin seeds; 1 tsp kasuri methi; 2 tsp ghee; 1 tbsp curd; 1 cup curd; Salt to taste; 0.5 tsp turmeric powder; 1 tsp coriander powder; 1 tsp red chilly powder; 1 tsp garam masala; 1 tsp dry mango powder; 1 tsp besan; 2 onions paste; 2 tomatoes paste; 5 clove chopped garlic; 1 in grated ginger; 2 sprigs chopped green chillies; 2 tbsp chopped coriander leaves; 2 tbsp ghee; 1 bay leaf tej patta; 2 dry red chillies sukhi lal mirch; 0.5 tsp cumin seeds; 0.5 tsp carom seeds; 0.5 tsp fennel seeds; 0.5 tsp coriander seeds

You can watch its detailed recipe on my YouTube channel. My YouTube channel link is in bio (My YouTube channel name is Tripti Home Kitchen). This traditional Rajasthani dish is a flavorful curry made with gram flour dumplings (gatte) cooked in a spicy yogurt-based gravy. It's a perfect dish to pair with roti or rice, and the combination of spices creates a rich and aromatic experience.

chopped green chillies

chopped coriander leaves

dry red chillies sukhi lal mirch

Kashmiri red chilly powder

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Step 1

Mix besan, salt, turmeric powder, carom seeds, red chilly powder, crushed cumin seeds, kasuri methi, ghee, and curd in a bowl.

Step 2

Add a little water and knead the mixture into a soft dough.

Step 3

Roll the dough into long cylindrical shapes and boil them in water until cooked.

Step 4

Remove and cut the boiled gatta into small pieces. Set aside.

Step 1

Heat ghee in a pan and add bay leaf, dry red chillies, cumin seeds, carom seeds, fennel seeds, coriander seeds, and asafoetida. Sauté until aromatic.

Step 2

Add onion paste and cook until golden brown.

Step 3

Add garlic, ginger, and green chillies. Cook for a few minutes.

Step 4

Add tomato paste and cook until the oil separates.

Step 5

Mix curd with turmeric powder, coriander powder, red chilly powder, garam masala, dry mango powder, and besan. Add this mixture to the pan and cook for a few minutes.

Step 6

Add water to adjust the consistency and bring the gravy to a boil.

Step 7

Add the prepared gatta pieces and let them simmer in the gravy for 10-15 minutes.

Step 8

Garnish with chopped coriander leaves and kasuri methi.

Step 1

Heat ghee or oil in a small pan.

Step 2

Add Kashmiri red chilly powder and sauté for a few seconds.

Step 3

Pour the tarka over the prepared gatte ki sabzi before serving.

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Ensure the dough for the gatta is soft and smooth to avoid cracks while boiling.

Whisk the curd well before adding it to the gravy to prevent curdling.

Adjust the spice levels according to your taste preference.

Serve hot with roti, paratha, or steamed rice for the best experience.

Can I use store-bought gatta instead of making it from scratch?

Yes, you can use store-bought gatta, but homemade gatta has a fresher taste and better texture.

How do I prevent the curd from curdling in the gravy?

Whisk the curd well and add it to the gravy on low heat while stirring continuously.

Can I make this dish vegan?

Yes, you can substitute ghee with oil and use a plant-based yogurt alternative.

What can I serve with gatte ki sabzi?

Gatte ki sabzi pairs well with roti, paratha, or steamed rice.

How can I store leftover gatte ki sabzi?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

chopped green chillies

chopped coriander leaves

dry red chillies sukhi lal mirch

Kashmiri red chilly powder

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Step 1

Mix besan, salt, turmeric powder, carom seeds, red chilly powder, crushed cumin seeds, kasuri methi, ghee, and curd in a bowl.

Step 2

Add a little water and knead the mixture into a soft dough.

Step 3

Roll the dough into long cylindrical shapes and boil them in water until cooked.

Step 4

Remove and cut the boiled gatta into small pieces. Set aside.

Step 1

Heat ghee in a pan and add bay leaf, dry red chillies, cumin seeds, carom seeds, fennel seeds, coriander seeds, and asafoetida. Sauté until aromatic.

Step 2

Add onion paste and cook until golden brown.

Step 3

Add garlic, ginger, and green chillies. Cook for a few minutes.

Step 4

Add tomato paste and cook until the oil separates.

Step 5

Mix curd with turmeric powder, coriander powder, red chilly powder, garam masala, dry mango powder, and besan. Add this mixture to the pan and cook for a few minutes.

Step 6

Add water to adjust the consistency and bring the gravy to a boil.

Step 7

Add the prepared gatta pieces and let them simmer in the gravy for 10-15 minutes.

Step 8

Garnish with chopped coriander leaves and kasuri methi.

Step 1

Heat ghee or oil in a small pan.

Step 2

Add Kashmiri red chilly powder and sauté for a few seconds.

Step 3

Pour the tarka over the prepared gatte ki sabzi before serving.

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Ensure the dough for the gatta is soft and smooth to avoid cracks while boiling.

Whisk the curd well before adding it to the gravy to prevent curdling.

Adjust the spice levels according to your taste preference.

Serve hot with roti, paratha, or steamed rice for the best experience.

Can I use store-bought gatta instead of making it from scratch?

Yes, you can use store-bought gatta, but homemade gatta has a fresher taste and better texture.

How do I prevent the curd from curdling in the gravy?

Whisk the curd well and add it to the gravy on low heat while stirring continuously.

Can I make this dish vegan?

Yes, you can substitute ghee with oil and use a plant-based yogurt alternative.

What can I serve with gatte ki sabzi?

Gatte ki sabzi pairs well with roti, paratha, or steamed rice.

How can I store leftover gatte ki sabzi?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Gatte Ki Sabzi

Stuck mid-recipe?

Ingredients

For Gatta

For Gravy

For Tarka

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Carbs

21.4g (7.78%)

Sugars

2.5g (5.1%)

Healthy Fat

6.2g

Unhealthy Fat

7.1g

% Daily Value based on a 2000 calorie diet

How to make Gatte Ki Sabzi

Prepare Gatta

Prepare Gravy

Prepare Tarka

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Carbs

21.4g (7.78%)

Sugars

2.5g (5.1%)

Healthy Fat

6.2g

Unhealthy Fat

7.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Gatte Ki Sabzi

Stuck mid-recipe?

Ingredients

For Gatta

For Gravy

For Tarka

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Carbs

21.4g (7.78%)

Sugars

2.5g (5.1%)

Healthy Fat

6.2g

Unhealthy Fat

7.1g

% Daily Value based on a 2000 calorie diet

How to make Gatte Ki Sabzi

Prepare Gatta

Prepare Gravy

Prepare Tarka

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

256.4kcal (12.82%)

Protein

8.9g (17.9%)

Carbs

21.4g (7.78%)

Sugars

2.5g (5.1%)

Healthy Fat