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Home / Recipes / Gatte Ki Sabji | Indian Style Sabji ( No Onion No Garlic )

Photo of Gatte Ki Sabji | Indian Style Sabji  ( No Onion No Garlic ) by Babitha Costa at BetterButter
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Gatte Ki Sabji | Indian Style Sabji ( No Onion No Garlic )

Apr-23-2016
Babitha Costa
10 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Gatte Ki Sabji | Indian Style Sabji ( No Onion No Garlic ) RECIPE

This sabji is a Rajasthani based recipe where the gatte is made with bengal gram flour and spices. The gravy can be made in many ways, here I have adopted curd/yogurt based gravy.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Simmering
  • Boiling
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. Bengal gram flour- 3\4 cup
  2. Caram seeds (ajwain)- 1\2 tsp
  3. Red chilli powder- 1\2 tsp
  4. hing powder-1\4 tsp
  5. Yogurt/curd- 1 tbsp
  6. Water-as needed
  7. Salt-1\4 tsp
  8. For the gravy:
  9. Oil- 2 tsp
  10. Whole spices- clove, cardamon and cinnamon
  11. Red chilli powder- 1\2 tsp (adjust)
  12. Yogurt- 1 cup
  13. Garam masala- 1\4 tsp
  14. turmeric powder- 1\4 tsp
  15. hing powder- 1\4 tsp
  16. salt to taste
  17. Kasuri methi- for garnish (optional)

Instructions

  1. For the gatte, add all the ingredients, except the water in a bowl. Mix well. If only needed, add water (else omit) and make a non-sticky dough. Make a cylindrical log of it.
  2. Boil water in a pan, slowly drop the logs in it. Let it cook. When done it raises up. Drain from water, cool and cut into cylindrical pieces. Don't discard the water, you can use it in the gravy.
  3. For the gravy:
  4. To the yogurt curd, add the ingredients except the oil and whole spices. Mix it well.
  5. Heat oil in a pan, add in the whole spices and let it's flavors come out. Then add the yogurt mix in to it.
  6. Check for salt and spices. When it begins to boil, drop the gatte into it.
  7. Add the reserved water from the gatte cooking and cook for 5-8 mins in a low flame. Turn it off when it becomes a little thick.
  8. Garnish it with dried methi leaves and serve.

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