Gatte ki Sabzi Recipe: is an authentic dish from Rajasthani cuisine, featuring delicious gram flour dumplings in a spicy curd gravy. This irresistible curry pairs perfectly with roti or any Indian flatbread, along with dal and plain rice for a satisfying lunch. Follow the step-by-step recipe to make this easy and flavorful dish.
Ingredients:
For Dumplings:
- 3/4 cup Gram Flour
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Red Chilli Powder
- 1/4 teaspoon Cumin Seeds
- 1/4 teaspoon Garam Masala Powder
- 1 teaspoon Oil
- Salt to taste (or 1/3 teaspoon)
For Gravy:
- 1/4 teaspoon Mustard Seeds
- 1/4 teaspoon Cumin Seeds
- A pinch of Asafoetida
- 1 teaspoon finely chopped Ginger
- 1 Green Chilli, finely chopped
- 1 small Onion, finely chopped
- 1/2 teaspoon Coriander Powder
- 1/3 teaspoon Red Chilli Powder
- 1/4 teaspoon Garam Masala Powder
- 1/4 cup Curd (yogurt), slightly beaten
- 1 tablespoon + 1 tablespoon Oil or Ghee (clarified butter)
- 3 tablespoons finely chopped Coriander Leaves
- Salt to taste (or 1/2 teaspoon)
Directions For Making Dumplings:
- Mix gram flour, turmeric powder, 1/4 teaspoon red chilli powder, 1/4 teaspoon cumin seeds, garam masala powder, 1 teaspoon oil, and 1/3 teaspoon salt in a large bowl.
- Gradually add water and knead a smooth and stiff dough (similar to paratha dough).
- Grease your palms with oil, divide the dough into 7-8 equal portions, and roll each portion into a 1/2-inch thick and approximately 4-5 inches long cylindrical shape.
- Boil 3 cups of water in a pan over medium flame. When it comes to a rolling boil, add the cylindrical rolls.
- Cook until they start to float on the surface of the water for approximately 8-10 minutes. Turn off the flame.
- Remove cylindrical rolls from water and transfer to a plate. Keep the remaining water for making the gravy. Let them cool for 5-7 minutes. Take one cylindrical roll at a time and cut it into 1/2-inch long pieces. Repeat for the remaining rolls. Gattes are now ready.
Directions for Making Gravy:
- Heat 1 tablespoon oil (or ghee) in a heavy-based or non-stick pan. Add chopped cylindrical rolls and shallow fry them over medium flame for 2 minutes. Transfer them to the same plate.
- Add the remaining 1 tablespoon oil (or ghee) in the same pan and heat it over medium flame. Add mustard seeds; when they start to crackle, add 1/4 teaspoon cumin seeds, asafoetida, ginger, and green chilli. Sauté for 20-30 seconds. Add finely chopped onion and sauté until it turns translucent.
- Add coriander powder, 1/3 teaspoon red chilli powder, and garam masala powder. Sauté for 30-40 seconds. Add beaten curd (mix 1 teaspoon gram flour with curd to prevent it from curdling). Mix well and cook the mixture until oil comes to the surface for approximately 1-2 minutes.
- Add 1 cup of water (kept in step-5 while boiling dumplings) and 1/2 teaspoon salt. Stir well and bring it to a boil over medium flame.
- When it starts to boil, reduce the flame to low and add the shallow-fried gattes (prepared in step-1).
- Cook until the gravy becomes medium thick for approximately 5-7 minutes. Stir gently in between to prevent sticking. If required, add more water to make a watery gravy and cook again for 3-4 minutes after adding the water.
- Turn off the flame. Transfer the prepared Rajasthani gatte ka saag to a serving bowl and garnish with finely chopped coriander leaves.
Tips and Variations:
- Use carom seeds instead of cumin seeds in step-1 for a variation.
- To check if cylindrical rolls are cooked in step-5, insert a toothpick or knife, and if it comes out clean, they are cooked; otherwise, cook for another 2-3 minutes.
Taste: Spicy
Serving Ideas: Serve it with roti, paratha, phulka, or any type of Indian flatbread for lunch or dinner. It also pairs well with steamed rice as part of a meal. Try it with misi roti for a tasty Rajasthani food experience.
Conclusion: A Taste of Rajasthan at Your Table
Rajasthani Gatte ki Sabzi Recipe, a delightful blend of gram flour dumplings and a spicy curd-based gravy, offers a culinary journey. Follow the step-by-step guide, integrate tips and variations, and craft an authentic dish that pairs perfectly with Indian bread or rice. Personalize the recipe to match your taste, bringing the flavors of Rajasthan to your home.
FAQs
Can I use olive oil instead of vegetable oil in the recipe?
Absolutely! Olive oil is a great alternative with its distinct flavor.
What other flour can I use besides besan for the gravy?
Experiment with chickpea flour or even wheat flour for a unique twist.
Can I add vegetables to the dish for extra nutrients?
Certainly! Add your favorite veggies to enhance both nutrition and taste.
How long can I store the frozen dumplings before using them?
Aim for up to a month for optimal freshness, but ensure proper packaging.
Any tips for a gluten-free version of Gatte ki Sabzi?
Substitute regular flour with gluten-free alternatives like rice flour or chickpea flour for a gluten-free delight.
