Rajasthani Govind Gatta Curry Recipe: A Royal Vegetarian Delight from Marwari Cuisine
Rajasthani Govind Gatta Curry, also known as Shahi Gatte, is an exquisite vegetarian dish that hails from the royal kitchens of Rajasthan. In this dish, the traditional besan (gram flour) gattas are transformed into a regal delicacy by stuffing them with a rich filling and simmering them in a luxurious gravy made from khoya (mawa) and curd. This dish is a perfect no-onion, no-garlic option for your dinner parties when you want to impress your guests with something truly special.
The velvety, aromatic gravy and the soft, flavorful stuffed gattas combine to create a flavorful experience that will surely leave everyone asking for more. Paired with Garlic Naan Without Yeast and Bharma Baingan Aur Pyaaz Ki Sabzi (Spicy Stuffed Brinjals With Onions), this dish forms a complete meal that reflects the richness of Rajasthani cuisine.
Cuisine: Rajasthani
Course: Side Dish
Diet: High Protein Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Ingredients
For Gatte (Stuffed Dumplings):
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 ½ cups |
| Red chilli powder | ½ teaspoon |
| Turmeric powder (haldi) | ½ teaspoon |
| Ajwain (carom seeds) | ¼ teaspoon |
| Curd (dahi / yogurt) | 1 tablespoon |
| Oil | 1 tablespoon |
| Khoya (mawa), grated | ½ cup |
| Green chillies (optional) | 2, chopped |
| Cashew nuts, chopped | 5 |
| Sultana raisins | 10 |
| Dessicated coconut | 2 tablespoons |
| Salt | To taste |
For Gravy:
| Ingredient | Quantity |
|---|---|
| Khoya (mawa), grated | ¼ cup |
| Curd (dahi / yogurt), whisked | ½ cup |
| Gram flour (besan) | 2 tablespoons |
| Red chilli powder | ½ teaspoon |
| Turmeric powder (haldi) | ½ teaspoon |
| Cumin powder (jeera) | ½ teaspoon |
| Coriander powder (dhania) | 1 tablespoon |
| Garam masala powder | ½ teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander (dhania) leaves | For garnish |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Cumin seeds (jeera) | ½ teaspoon |
| Mustard seeds (rai/kadugu) | ½ teaspoon |
| Asafoetida (hing) | ½ teaspoon |
| Dry red chillies | 3 |
| Bay leaf (tej patta) | 1 |
Instructions
Preparing the Gatte (Stuffed Dumplings)
-
Prepare the dough: In a large mixing bowl, combine the gram flour (besan), red chilli powder, turmeric powder, ajwain, curd, oil, and salt. Mix them thoroughly until a dry crumble forms.
-
Prepare the filling: In a separate bowl, mix the grated khoya (mawa), chopped green chillies (optional), chopped cashews, sultana raisins, and dessicated coconut. Keep this mixture aside for stuffing.
-
Form the gattas: Gradually add a little water to the besan mixture and knead it to form a firm dough. Divide the dough into equal portions. Take one portion, flatten it into a disc, and place a teaspoon of the prepared filling in the center. Fold the edges over to cover the filling and roll the disc into a ball shape. Repeat this process for the remaining dough and filling.
-
Cook the gattas: Heat a large pot of water until it reaches a rolling boil. Carefully drop the stuffed gattas into the boiling water and cook them for about 10-15 minutes. The gattas are cooked when a toothpick inserted into them comes out clean. Once cooked, strain the gattas and set them aside. Save the water to use later in the gravy.
Preparing the Gravy
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Prepare the tempering: Heat oil in a wok or deep pan. Add cumin seeds, mustard seeds, dry red chillies, bay leaf, and asafoetida. Allow them to splutter, releasing their fragrance.
-
Cook the mawa: Add the gram flour (besan) and grated khoya (mawa) to the tempering and sauté them together. Stir constantly and cook for a few minutes until the raw smell disappears and the mixture becomes fragrant.
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Spice up the gravy: Add the red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Stir well to combine all the spices into the mixture.
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Add water: Pour in the water that was used to cook the gattas, and bring the mixture to a gentle boil. Let the gravy simmer for a few minutes, allowing the flavors to blend.
-
Add the gattas: Carefully drop the cooked gattas into the simmering gravy and let them cook together for a few more minutes to absorb the flavors of the curry.
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Add curd: Whisk the curd (yogurt) until smooth, and then gently add it to the wok. Stir well to incorporate the curd into the gravy. Continue cooking for another 5-7 minutes until the oil begins to float on top, signaling that the gravy is ready.
Garnishing and Serving
- Turn off the heat and garnish the curry with freshly chopped coriander leaves.
- Serve Rajasthani Govind Gatta Curry with Garlic Naan Without Yeast and Bharma Baingan Aur Pyaaz Ki Sabzi for an authentic Rajasthani experience.
Tips for Perfect Rajasthani Govind Gatta Curry:
- Consistency of Gatte Dough: Make sure the gatte dough is firm but not too hard. The right texture ensures the gattas hold their shape while cooking.
- Flavors: If you like a spicier dish, feel free to add extra green chillies to the gatte filling and increase the red chilli powder in the gravy.
- Mawa Texture: Use fresh khoya (mawa) for a richer taste and texture in both the gattes and the gravy.
- Curd for Smooth Gravy: Whisk the curd thoroughly to avoid curdling when added to the gravy. The smooth texture of the curd enhances the richness of the dish.
This Rajasthani Govind Gatta Curry is a perfect dish for special occasions, offering a taste of royal Marwari cuisine in every bite. Whether you’re hosting a dinner party or simply indulging in something truly unique, this dish will surely make an impression.
