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Gatte ki Sabji

Ridhima Mohil
15 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT Gatte ki Sabji RECIPE

Gatte ki Sabji is an Indian curry dish originating from Rajasthan. It is a spicy dish of gram flour dumplings (Gatte) cooked in curd gravy, and usually served with chapathi and plain rice

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. 3/4 cup besan (Bengal gram flour)
  2. Kasuri methi - 1/2 tsp
  3. 1 tsp chilli Powder
  4. turmeric Powder - a pinch
  5. 1 tsp Fennel Seeds (Saunf)
  6. 1/8 tsp carom seeds (ajwain)
  7. 1 tbsp curds (dahi)
  8. 2 cups curds (dahi), beaten
  9. 4 to 6 curry leaves (kadi patta)
  10. 2 green chillies minute grated
  11. 1 tsp cumin Seeds (Jeera)
  12. 1 tbsp coconut milk
  13. 2 cup tomoto gravy
  14. 1 cup minute grated onion
  15. 1/2 tsp mustard seeds ( rai / sarson)
  16. 1/4 tsp asafoetida (hing)
  17. 1 bayleaf (tejpatta)
  18. 1 clove (laung / lavang)
  19. 25 mm (1") piece of cinnamon (dalchini)
  20. 1 cardamom (elaichi)
  21. 1/4 tsp turmeric powder (haldi)
  22. 2 tsp coriander (dhania) powder


  1. Combine all the ingredients for the gatte. Knead into a firm dough using 1 to 2 tablespoons of water.
  2. Divide the mixture into equal portions. Boil plenty of water in a pan and cook the gatte in boiling water for 10 minutes. Cut the gatte
  3. Heat a cup of water, put the 2 tomatoes in it and let it boil until the tomato skin peel's a little. Grind them into a smooth tomato puree and set aside.
  4. Heat a pan add ghee, cumin seeds, hing, curry leaves, green chillies, tejpata, laung, dalchini, garlic paste done in grinding stone and roast well. Add onions and saute for few minutes, add the tomato puree and coconut milk and let it boil well
  5. Add the sliced gattes, mix well and reduce the flame before adding the curd.
  6. Take curd in a bowl and beat the curd well. Now add this beaten curd to the gravy in low flame and mix well continously. Add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala(optional) to the gravy and mix well

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Diksha Wahi
Diksha Wahi   Mar-31-2017

Classic dish!

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