Gatte Ki Sabzi Recipe

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Gatte Ki Sabzi is a popular gluten-free Indian curry prepared with gram flour (besan) and curd. Learn how to make gatta curry in a few simple steps.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Indian

Servings: adults

Calories: 241kcal

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, pliable dough. Do not over-knead. 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 4 to 5 cups of water to a boil in a deep pot. Gently drop the besan logs into the rapidly boiling water.Boil for about 10-15 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).

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.
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.
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 chopped coriander leaves.
Serve Gatte Ki Sabzi warm with hot phulkas or baati.

The dough of gatte is very sticky. Best way to handle it is rub ghee or oil in your hands and then bring it together.
How To Test if Gatte is Cooked: They will float easily in hot water and there will be small blisters or bumps on the surface of each log. It usually takes 15 minutes in boiling water.