Gatte Ki Sabzi Recipe

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If you are craving a comforting Indian curry without the usual onion – garlic – tomato masala, than this Rajasthani Gatte Ki Sabzi recipe is for you!

Estimated reading time: 7 minutes

aerial shot of gatte ki sabzi served in a white ceramic bowl.

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What is Gatte?
Ingredients You’ll Need
How To Make Gatte
How To Make Gravy
Serving Suggestion
My Tried and True Tips
Gatte Ki Sabzi Recipe

Looking for more No Onion. No Garlic Indian Recipes? Try my 35+ no onion no garlic recipes for your everyday Indian meal.

From the ancient time, Rajasthani cuisine is influenced mostly by two factors, lifestyle of Rajputana Royalty and second availability of limited ingredients in the arid region.

One of the most iconic dishes from the desert state of Rajasthan is the vibrant and tangy Gatte Ki Sabzi. Born out of a region with scarce fresh vegetables, this dish brilliantly uses staple ingredients like besan (gram flour) and curd to create a rich, flavourful, and satisfying curry.

What is Gatte?

Gatte refers to steamed gram flour (besan) dumplings. Gatte can be either steamed or fried for making the curry. These steamed dumplings are then simmered in a luscious and tangy gravy typically made from curd (dahi).

While undertaking post-graduation degree in Rajasthan, Gatte Ki Sabzi was every week’s affair in the hostel mess, that was my first encounter with the strange name “Gatte”.

But even when Gatte Ki Sabzi was cooked for masses the kitchen staff never went wrong with the flavours, the soft, mouth-melting dumplings were perfect accompaniment along with hot phulka.

Ingredients You’ll Need

Ingredients for Gatte:

Gram Flour (besan) is the key ingredient to make gatte.
Seasoning: Carom Seeds (ajwain), Turmeric Powder, Red Chilli Powder, Salt
Ghee or refined oil to make the dough slightly soft.
Lukewarm water (just a little, as needed) to bind the dough.

Ingredients for Gravy:

Unsweetened Curd (dahi), thick and creamy, whisked smooth and lump free.
Tadka (Tempering): Cumin Seeds, Asafoetida, Dried Red Chillies, Grated Ginger
Seasoning: Turmeric Powder, Chilli Powder, Coriander Powder, Kasuri Methi.
Freshly chopped coriander leaves

How To Make Gatte

In a bowl, mix all the flour and seasoning ingredients.
Rub the ghee into the besan until the mixture resembles coarse crumbs. Add a little lukewarm water at a time and knead to form a stiff, smooth dough.

Do not over-knead. The dough is very sticky. Best way to handle it is rub ghee or oil in your hands and then bring it together. Let it rest for 5 – 10 minutes covered.
Divide the dough into equal portions and roll each into thin, cylindrical logs (about ¾ inch thick).

Bring water to a boil in a deep pot. Gently drop the besan logs into the rapidly boiling water.
Boil for about 15 minutes. They are done when they float to the surface and small blisters appear on the outside.

Remove the gatte logs and let them cool. Once cooled, cut the logs into half-inch thick discs (the gatte). At this stage, you can shallow fry them for a crispier texture.

How To Make Gravy

Whisk curd with chilli powder, turmeric powder, coriander powder to a smooth, lump free consistency.

Heat ghee in a heavy-bottomed pan. Add cumin seeds, dried red chillies and asafoetida. Let them splutter. Add the grated ginger and fry for 20 – 30 seconds.
Lower the heat to minimum. Add a ladleful of the water to the spices and mix well. This step prevents the curd from burning.

Turn off the heat. This is the key to preventing curdling. Wait for about 30 seconds, then slowly pour in the smooth, whisked curd.
Immediately begin whisking continuously (even after the heat is off) for about a minute until the yogurt is fully incorporated and the mixture is smooth. Turn the heat back on to very low. Continue stirring and slowly bring the gravy to a gentle simmer.
Once simmering, add the cut gatte, salt, and more water if you prefer a thinner consistency.
Simmer for about 8-10 minutes, allowing the gatte to absorb the flavour of the gravy.

aerial shot of gatte ki sabzi in a kadhai

Finish by crushing the kasuri methi between your palms and adding it to the gatte ki sabzi. Stir and cook for one more minute.

Garnish with fresh coriander leaves.

close up shot of gatte ki sabzi in a kadhai.

Serving Suggestion

This royal Rajasthani curry is best enjoyed with:

Tawa Roti or Phulka (Indian flatbread)
Bajra Roti (Millet flatbread) for an authentic Rajasthani experience
Steamed rice or Jeera Rice

For a complete Rajasthani meal include dishes like Panchmel Dal, Boondi Ki Kadhi, Bharwa Karela, or Lehsun Ki Chutney in a thali.

My Tried and True Tips

The trick is to knead a stiff but pliable dough—this ensures your gatte are soft and melt-in-your-mouth, not hard or chewy. To get a perfect texture of the dough, add a teaspoon of ghee and do not add too much water to bind the dough.
Turn off the heat while adding whisked curd. Add whisked curd slowly and steadily while stirring the curry with the other hand. This ensures that curd does not split because of heat.
Add salt towards the end. So that the curd doesn’t split or spoil. I learned this trick from my mother, which works like a charm.
Make extra gravy. After adding gatte to the gravy, it thickens, because gatte absorbs the liquid like anything.

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