How To Make Satvic Gatte Ki Sabzi At Home | 5 Min Homemade Food Recipe

Gatte ki sabzi is a famous Rajasthani curry enjoyed by all age groups. It has a round-shaped gatte from besan mixed with an onion-curd-based gravy. It is also known as gatte ki kadhi, as the gravy is prepared from curd. Gatte ki sabzi can be time-consuming to prepare, but its delicious sour and spicy taste is worth your time and effort.

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Ingredients

For making besan gatte

1 cup besan (gram flour), ½ teaspoon crushed coriander seeds, ½ teaspoon ajwain (carom seed), ¼ teaspoon turmeric powder, ¼ dried fenugreek leaves, 1 tbsp red chili powder, ¼ teaspoon hing, ¼ teaspoon salt, 2 tablespoons ghee, 2 tablespoons curd, 2 tablespoons water.

For the gravy

2 teaspoon oil, 1 teaspoon cumin seeds, 1 bay leaf, ½ teaspoon fennel seeds, a pinch of hing, 1 finely chopped onion, 2 teaspoons ginger-garlic paste, ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tbsp coriander powder, ½ teaspoon cumin powder, 1 cup beaten curd, salt to taste, chopped coriander leaves

Steps to follow

For making besan gatte

1. Add besan, coriander seeds, ajwain, turmeric powder, red chili powder, hing, salt, ghee, and curd. Mix well. 
2. Add water and knead for 4-5 minutes to make a semi-soft and smooth dough. 
3. Now take small parts of the dough and shape them into cylindrical-shaped sticks. 
4. Boil 3-4 cups of water and add the dough to it.
5. Boil them for 10 minutes. Do not fiddle with them. 
6. You'll know they are cooked when they begin to float in the water. Turn off the flame, drain the water, and place the boiled gatte on a plate. 
7. Chop the gatte into small pieces and keep them aside to use later.

For making the gravy

1. Heat oil in a Kadhai (iron vessel) and add bay leaf, cumin, fennel, hing, and Kasuri methi. 
2. Add chopped onion and saute for 4-5 minutes. 
3. Add ginger-garlic paste and saute for a minute. 
4. Now add all the spices- turmeric, coriander, red chili, and cumin powder. 
5. Cook the spices on low heat for 1-2 minutes. 
6. Add 1 cup of water. You can use the water used for boiling the gatte.
7. Add curd and salt and keep stirring the gravy. If you don't keep stirring it, the curd may curdle. 
8. When the gravy turns golden, add the boiled and chopped gatte and mix well.
9. Cover the lid and cook it for 20-22 minutes on low-medium flame. 
10. After 10-15 minutes, add coriander leaves and turn off the flame. Gutte ki sabzi is ready to be served with rice or roti.

Tips or Benefits for Gatte Ki Sabzi

Use full-fat curd to get the best results. It makes the gravy creamy. And you can adjust the consistency of the gravy by adding as much or as little water as you like. It will also be great if the curd is slightly sour. And if needed, you can prepare the gatte a day in advance and store them in the fridge.