Gatte ki sabji is a delicious Rajasthani curry prepared with gram flour as the main ingredient. Gatte/Gatta is a long dumpling made from gram flour along with spices. These gattas are first cooked in hot water and then cooked in a thick yogurt gravy. There are many variations of making gatte ki sabji, and this is my version.
This curry is my husband’s favourite, the thick and rich gravy is so yummy. This curry can be served with roti, paratha and pulao or steamed rice.
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How to make Gatte Ki Sabji
What you’ll need
Gram Flour/Besan – 3/4 cup
Curd – 1 cup
Onion (finely chopped) – 1
Ginger (finely chopped) – 1 tbsp
Garlic (finely chopped) – 1 1/2 tbsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 3/4 tsp
Kashmiri Chilli Powder – 2 tsp
Asafoetida – 1/4 tsp
Cumin Seeds – 1 tsp
Carom Seeds – 1/2 tsp
Cumin Powder – 1/4 tsp
Coriander Leaves
Kasuri Methi
Salt – 1 tsp
Oil – 5 1/4 tbsp
Lukewarm Water – 1/4 cup
Tips
- Always sieve the gram flour.
- Use warm water to knead the dough, so cooked gattas will be very soft.
- After adding yogurt mixture, mix it continuously.
- Adjust the thickness of the gravy according to your preference.
How to make it
- To make the gram flour sausages, sieve 3/4 cup of gram flour into a bowl. Add 1/4 tsp of salt and 1/4 tsp of turmeric powder. Add 3/4 tsp of kashmiri chilli powder and 1/2 tsp of carom seeds. Add 1/4 tsp of asafoetida and mix.
- Add 1 1/4 tbsp of oil and mix it well. You can use clarified butter instead of oil.
- Add lukewarm water in parts to form a soft dough. The consistency of dough must be very soft to make the sausages soft. I have added less than 1/4 cup of water to get this consistency. Oil your hands and roll the dough. Take the small part of the dough and roll it into a sausage shape.
- Boil water in a pot and place these sausages gently and let it cook. Stove must be on a high heat.
- When the sausages are cooked, they started floating on top and the texture also changes. Once sausages are cooked, gently remove them using a strainer draining the extra water and cut them into small thick round pieces.
- Reserve the water in which the gatte/ sausages were cooked, we will use it later to make the gravy.
- Sieve 1 tbsp of gram flour into a bowl. Add 1/4 cup of water and mix it well. Add 1 cup of curd and mix it well till combined and keep it aside.
- Add 4 tbsp of oil into a pan. Once the oil is hot, add 1 tsp of cumin seeds and mix. Add chopped garlic and mix. Add chopped ginger and mix. Once the ginger and garlic are sauteed, add chopped onion and mix.
- Add 1/2 tsp salt and mix. Close and cook for 2 minutes.
- After 2 minutes mix it well and saute it for 1 minute.
- Once the onion is sauteed, add 1/4 tsp of turmeric powder and 3/4 tsp of coriander powder and mix.
- Add 1 1/4 tsp of kashmiri chilli powder and mix.
- Add 1/4 tsp of cumin powder and mix. Reduce the heat to low.
- Add half of the curd mixture and mix it continuously. Add the rest of the curd mixture and mix it well.
- Add 1/2 cup of besan sausage stock and mix it.
- Add 1/2 cup more of besan sausage stock and mix.
- Adjust the gravy according to your choice, thick or thing by adding water accordingly.
- Once the gravy is thick, check the salt and add 1/4 tsp of salt if needed33. Add 1/4 tsp of salt and mix.
- Add the sliced sausages and mix.
- Cook it on low flame for 2 minutes.
- After 2 minutes add kasuri methi.
- Add the coriander leaves and mix.
- Close and take it off from the stove.
- Gatte ki sabji is ready to serve.
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