Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic
Rajasthani cuisine is known for its bold flavors, and one of the signature dishes from this region is Gatte Ki Sabzi. This dish, made with gram flour dumplings (gatte), is simmered in a spicy yogurt-based curry. The inclusion of onion and garlic adds depth to the dish, making it perfect for serving with Khooba Roti, Spicy Paneer Pulao, or Boondi Raita. Whether you’re cooking for a family gathering or a simple lunch, this delicious recipe will bring authentic Rajasthani flavors to your table.
Ingredients
| Ingredients for Gatte | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Ajwain (Carom seeds) | ยฝ teaspoon |
| Red Chilli powder | ยผ teaspoon |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Sunflower Oil | 2 tablespoons |
| Salt | To taste |
| Ingredients for Kadhi (Yogurt Curry) | Quantity |
|---|---|
| Gram flour (besan) | 2 tablespoons |
| Curd (Dahi / Yogurt) | 2 cups |
| Garlic | 4 cloves, crushed |
| Onion | 1, finely chopped |
| Asafoetida (Hing) | ยผ teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | ยผ teaspoon |
| Bay leaf (Tej patta) | 1, torn |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Mustard seeds | ยฝ teaspoon |
| Ghee | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) leaves | 4 sprigs, chopped |
Instructions
Step 1: Preparing the Gatte
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In a large mixing bowl, combine 1 cup of gram flour, ยฝ teaspoon ajwain, ยผ teaspoon red chilli powder, 2 tablespoons of curd, 2 tablespoons of sunflower oil, and salt to taste. Gradually add small amounts of water to form a firm dough. Knead for about 5 minutes until the dough becomes soft and smooth. If the dough feels too sticky, add more gram flour and continue kneading.
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Divide the dough into equal portions and roll each portion into long cylindrical shapes about 1-inch thick. Cut the cylinders into 1-inch pieces (discs) and set aside.
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In a large saucepan, bring water to a boil. Once the water starts boiling, add the gatte (dumplings) and let them cook for about 10-12 minutes, or until they float to the surface. Once done, continue boiling for an additional 3-4 minutes to ensure they are fully cooked.
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Drain the gatte using a strainer and set them aside until ready to add to the kadhi.
Step 2: Making the Kadhi (Yogurt Curry)
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In a mixing bowl, whisk 2 tablespoons of gram flour with 2 cups of yogurt until you get a smooth paste. Add 2ยฝ cups of water, ยผ teaspoon of asafoetida, 1 teaspoon turmeric powder, ยผ teaspoon red chilli powder, and salt to taste. Whisk until well combined and set aside.
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Heat 1 tablespoon of ghee in a large pan. Add ยฝ teaspoon mustard seeds and let them crackle. Once they start to pop, add the finely chopped onion and crushed garlic, and sautรฉ until the onion turns golden brown and the raw smell of garlic disappears.
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Add the bay leaf, cloves, and cinnamon stick. Sautรฉ for another 1-2 minutes until the spices release their aroma.
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Pour the whisked yogurt mixture into the pan and stir continuously while bringing it to a brisk boil. Once the kadhi starts boiling, reduce the heat and allow it to simmer for about 10-15 minutes, stirring occasionally. The kadhi should thicken slightly, but you can adjust the consistency by adding more water if needed.
Step 3: Combining Gatte and Kadhi
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Once the kadhi has simmered and thickened to your desired consistency, gently stir in the boiled gatte pieces. Let the gatte simmer in the kadhi for another 3-5 minutes to absorb the flavors.
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Taste and adjust the salt or spices if necessary. Once done, turn off the heat and garnish with chopped coriander leaves.
Serving Suggestions
Rajasthani Gatte Ki Sabzi is traditionally served as part of a wholesome meal with various accompaniments. Here are a few ideas to elevate your dining experience:
- Khooba Roti: A thick, rustic Rajasthani bread that complements the spiciness of the gatte and kadhi.
- Spicy Paneer Pulao with Vegetables: A flavorful rice dish that balances the richness of the curry.
- Kachumber Salad: A refreshing cucumber, tomato, and onion salad with a dash of lemon, providing a cooling contrast to the spicy gatte sabzi.
- Boondi Raita: Yogurt mixed with crisp boondi (fried gram flour balls) adds a creamy element to the meal.
Serve hot and enjoy the authentic taste of Rajasthan in every bite!
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 10 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Cholesterol | 5 mg |
| Sodium | 420 mg |
| Fiber | 8 g |
| Vitamin A | 700 IU |
| Vitamin C | 15 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
Tips & Variations
- For a Gluten-Free Version: Besan (gram flour) is naturally gluten-free, making this dish a great choice for those with gluten sensitivities.
- Spice Level: You can adjust the amount of red chilli powder based on your spice preference. For a milder version, reduce the chilli powder, or add green chillies for extra heat.
- Consistency: If you prefer a thinner kadhi, add more water while simmering. For a thicker, creamier kadhi, reduce the amount of water.
- Storage: Gatte Ki Sabzi can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave before serving.
This dish not only satisfies your taste buds but also carries the rich culinary heritage of Rajasthan, making it a must-try for lovers of Indian cuisine. Enjoy the robust flavors and delightful textures of Gatte Ki Sabzi with your favorite Rajasthani accompaniments!
