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
- 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.
- 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.
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.
More Traditional Indian Curry Recipes
- Dahi Lauki Ki Sabji
- Kamal Kakdi Ki Sabji
- Dal Mangodi Ki Sabzi
- Adrak Lehsun Ki Sabzi
- Punjabi Style Kathal Ki Sabzi
Ingredients
Ingredients For Gatte
- ▢ 1 Cup gram flour (besan)
- ▢ ½ teaspoon carom seeds (ajwain)
- ▢ ½ teaspoon cumin seeds
- ▢ ¼ teaspoon salt or to taste
- ▢ ½ teaspoon red chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 tablespoon ghee
- ▢ ¼ Cup lukewarm water, to bind dough
Ingredients For Gravy
- ▢ 1 Cup curd (dahi)
- ▢ 1 teaspoon red chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon coriander powder
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 2 dried red chilies
- ▢ ¼ teaspoon asafetida
- ▢ 1 tablespoon grated ginger
- ▢ ½ teaspoon salt or to taste
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ handful of fresh coriander leaves, chopped
Instructions
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, 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).
How To Make Gatte 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.
- 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.
Recipe Notes:
- 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.
Nutrition
We follow a strict NO SPAM Policy
Gatte Ki Sabzi Recipe
Equipment
- Mixing Bowl
- stockpot or saucepan
- Heavy Bottom Kadhai
Ingredients
Ingredients For Gatte
- 1 Cup gram flour (besan)
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon cumin seeds
- ¼ teaspoon salt or to taste
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon ghee
- ¼ Cup lukewarm water, to bind dough
Ingredients For Gravy
- 1 Cup curd (dahi)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 dried red chilies
- ¼ teaspoon asafetida
- 1 tablespoon grated ginger
- ½ teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- handful of fresh coriander leaves, chopped
Instructions
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, 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).
How To Make Gatte 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.
- 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.
Notes
- 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.
Nutrition
Roasted Potato are the easiest and the most delicious way to eat crisp, garlic-flavoured potatoes.
- What kind of potatoes are best for roasting?
- Watch Roasted Potato Video
- Serving Suggestion
- Garlic Roasted Potato Recipe
These roasted potato bites are not only a fantastic side dish, but they make an excellent snack as well. No backyard BBQ parties, Thanksgiving feast , or potluck get-togethers are complete without roasted potatoes.
When guests make themselves comfortable with a drink or two, marinated potato bites start grilling in the oven, filling up the air with the aroma of garlic and fresh herbs. Both complement each other perfectly in the starchy, crisp goodness called roasted potatoes.
Why You’ll Love This Potato Recipes
- easiest roasted potato recipe
- gluten-free and possible vegan
- meal-prep friendly
- highly customizable
What kind of potatoes are best for roasting?
Honestly, if you will ask me, it doesn’t matter. You can use baby potatoes, red potatoes, russets, purple potatoes, red potatoes, or any other local variety of potatoes .
But make sure potatoes are cut into even sizes. If you use baby potatoes as I did, cut them into halves or use whole potatoes (if they are tiny in size). I prefer leaving the skin of the potatoes intact. It makes potatoes extra crispy and saves a lot of peeling time. I leave that decision up to you.
The marinating process helps the flavour of herbs and garlic penetrate the skin of the potatoes. And the result is flavoursome roasted potatoes.
Love Potatoes? Try reader’s favourite Air Fryer Smashed Potatoes , Crispy Potato Cheese Balls , or the cheesy, golden Potato Tray Bake . You can transform them into a Creamy Soup also.
Watch Roasted Potato Video
Serving Suggestion
Serve roasted potatoes with the main course dishes like grilled chicken breast, steaks, baked vegetable casserole , pasta dishes , or a bowl of comforting soup on a cozy evening.
We usually relish them with a slice of focaccia bread smeared with soft butter and a glass of wine.
follow me on Youtube or Instagram for latest recipes.
Ingredients
- ▢ 500 gram baby potato or 250 gram medium size potato
- ▢ ¼ cup olive oil
- ▢ 6 – 8 garlic cloves, roughly smashed
- ▢ salt and black pepper to taste
- ▢ 5-6 sprigs of thyme
- ▢ 2 – 3 sprig of sage
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon red chili flakes
Instructions
- To prepare the garlic and Herb Roasted Potato, wash the potato in water to get rid of dirt. Wipe them with a kitchen towel. If your prefer, peel the skin. I have used baby potato but you can use regular potato as well for the recipe. Cut the regular size potato into equal size wedges.
- Now arrange the potato in a microwave safe plate and cook in the microwave for 5 – 10 minutes. This helps potato to absorb the flavor of herbs and potato nicely.
- Transfer potato in a large mixing bowl and add olive oil, herbs, salt, black pepper, and cloves of garlic. Toss the potato in the seasoning mix to evenly coat each piece with the herbs and spices.
- Let the potato sit in the seasoning mix for 15 – 20 minutes.
- Meanwhile, preheat your oven at 180 degrees Celcius for 10 minutes.
- Roast the potato in the oven till cooked through and the outer layer turns crisp. This usually takes 50 – 60 minutes, after an interval of 30 minutes, turn the tray for even roasting of the potatoes.
- Serve Garlic Roasted Potato immediately.
Recipe Notes:
- You can use any combination of fresh and dry herbs of your choice.
- You can also add butter and cheese to make the potatoes more delicious.
- The roasting time may vary depending on the potatoes’ variety and the oven’s size. Mine is a 52 – litre OTG.
- You can air-fry them at 180 degrees Celcius pre-heated air fryer for 20 to 30 minutes.
- Any variety of potatoes works for this recipe. Removing the skin of potatoes is a matter of personal choice.
- Store the leftover roasted potatoes in the refrigerator for a week. The best way to reheat them is in a frying pan or the microwave. They are not as crispy once reheated as they are right off the grill. But tastes great even after a few days!
Nutrition
We follow a strict NO SPAM Policy
