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Gatte Ki Sabzi

A light and nourishing Rajasthani curry made with besan gatta cooked in a simple yogurt gravy. Perfect for a healthy everyday meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, lunch
Cuisine: Indian, Rajasthani
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups Besan (gram flour)
  • 2 tbsp Curd (for gatta dough)
  • 1 tbsp Oil for dough
  • 1 tsp Carom seeds (ajwain)
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Salt adjust to taste
  • 1 cup Curd (for gravy) whisked
  • 1 tbsp Oil for gravy
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafoetida
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 2 cups Water for gravy
  • 2 tbsp Fresh coriander chopped

Equipment

  • Deep pan
  • Mixing bowl
  • Steamer or pot for boiling

Method
 

  1. Mix besan, curd, oil, ajwain, turmeric, red chilli powder, and salt. Add little water and knead a firm dough.
  2. Shape the dough into long rolls and boil them in hot water for 8 to 10 minutes.
  3. Remove the rolls, cool slightly, and cut them into small gatta pieces.
  4. Heat oil in a pan. Add cumin and asafoetida. Let them splutter.
  5. Add turmeric, coriander powder, and whisked curd. Stir continuously on low flame.
  6. Add water and bring the gravy to a gentle boil.
  7. Add the gatta pieces and cook for 10 minutes until soft.
  8. Finish with fresh coriander and serve hot.

Notes

For a lighter curry, use low-fat curd. You can also air-fry gatta pieces before adding them to the gravy for extra texture.