Experience The Authentic Taste Of Rajasthan With Gatte Ki Sabzi

Rajasthani Gatte Ki Sabzi is a traditional dish featuring gram flour dumplings cooked in a spicy yogurt-based gravy. The dumplings are prepared from a firm dough, boiled, and then simmered in a rich mixture of onions, tomatoes, and spices. This flavorful dish is best enjoyed hot with roti, naan, or steamed rice.

Rajasthani Gatte Ki Sabzi is a traditional dish made from gram flour dumplings called gatte, cooked in a spicy yogurt-based gravy. The process begins by making a firm dough from gram flour and spices, forming it into cylinders, and boiling until firm. The gravy is prepared by saut ing onions, ginger-garlic paste, and tomato puree with various spices, followed by adding whisked yogurt. The boiled gatte slices are then combined with the gravy and simmered to absorb the flavors. Garnished with fresh coriander leaves, this dish is best served hot with roti, naan, or steamed rice. It's a flavorful and hearty dish that showcases the rich culinary heritage of Rajasthan.

Ingredients:

For the Gatte:

1 cup gram flour (besan)
2 tbsp yogurt
1 tsp carom seeds (ajwain)
1/2 tsp red chili powder
1/4 tsp turmeric powder
A pinch of asafoetida (hing)
Salt to taste
2 tbsp oil
Water, as needed

For the Gravy:

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
2 medium onions, finely chopped
2 medium tomatoes, pureed
1/2 cup yogurt, whisked
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish

Instructions:

Making the Gatte:

1. Prepare the Dough:

In a mixing bowl, combine gram flour, yogurt, carom seeds, red chili powder, turmeric powder, asafoetida, salt, and oil.
Mix well and add water gradually to form a firm dough.
Knead the dough well for a few minutes until smooth.

2. Shape and Cook the Gatte:

Divide the dough into equal portions and roll each portion into a long cylindrical shape.
Bring a pot of water to a boil. Add a pinch of salt.
Gently drop the rolled dough cylinders into the boiling water.
Cook for about 10-15 minutes until they float to the surface and become firm.
Remove the cooked gatte from the water and let them cool slightly. Cut them into 1/2-inch thick slices.

Making the Gravy:

3. Prepare the Tempering:

Heat oil in a pan over medium heat.
Add mustard seeds and cumin seeds. Allow them to splutter.
Add a pinch of asafoetida and saut for a few seconds.

4. Cook the Onions and Tomatoes:

Add finely chopped onions and saut until they turn golden brown.
Add ginger-garlic paste and saut for another minute.
Add tomato puree and cook until the oil separates from the mixture.

5. Add the Spices:

Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
Reduce the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.
Cook for 4-5 minutes until the gravy thickens.

6. Combine Gatte with Gravy:

Add the sliced gatte to the gravy and mix gently.
Add a little water if needed to adjust the consistency of the gravy.
Cover and simmer for 10 minutes on low heat, allowing the gatte to absorb the flavors of the gravy.

7. Finish and Garnish: