Gatte ki Sabji recipe or Besan Ke Gatte recipe is a traditional Rajasthani curry. This recipe is prepared by simmering besan sausages in a yogurt-based curry. This yogurt curry recipe is very spicy. As we are aware most of the Rajasthani recipes are spicy. Though it is an easy and simple recipe. But is also time-consuming as this recipe requires a lot of simmering over low heat. Thus, I usually prepare it on weekends and holidays.
The popularly known Rajasthani Gatte ki kadhi recipe is made without tomato and onion in Rajasthan. But here I am, tweaking it with onion paste to match it with universal taste buds. If you want to feel the pure Rajasthani Gatte ki kadhi taste; skip onion and garlic paste. Thus you will get the same sour and spicy gravy.
Gatte ki kadhi goes very well with Indian flatbreads like Chapati, Paratha, Naan, Missi Roti, etc. But you can also relish with steamed rice or Jeera Rice.
Gatte Ki Sabji Recipe, How To Make Gatte Ki Sabji | Besan Ki Sabji
For Making Gatte
- 2 cups gram flour (बेसन) or 200 grams
- 1 pinch asafoetida powder (हींग पाउडर)
- ¼ teaspoon turmeric powder (हल्दी पाउडर)
- ½ teaspoon carom seeds (अजवाइन)
- ½ teaspoon red chili powder (लाल मिर्च पाउडर)
- 1 teaspoon coriander powder (धनिया पाउडर)
- 1 teaspoon salt (नमक) or add as required
- 3 tablespoons oil (तेल)
- 2 tablespoons curd (दही) or 30 grams of yogurt
- 4 to 5 tablespoons water (पानी) or add as required for kneading
- 4 cups water (पानी) for cooking Gatte
For Onion Paste
- 1 medium sized chopped onion (कटा हुआ प्याज)
- 3 to 4 small to medium chopped garlic cloves (कटा हुआ लहसुन का लौंग)
- ½ inch chopped ginger (कटा हुआ अदरक)
- 1 to 2 tablespoons water (पानी) or add as required – optional for grinding
For Making Gravy of Gatte Ki Sabji
- 2 tablespoons oil (तेल) or ghee
- 1 teaspoon cumin seeds (जीरा)
- 3 cloves (लौंग)
- 1 inch cinnamon stick (दालचीनी)
- 2 green cardamom (छोटी इलायची)
- 1 small to medium Indian bay leaf (तेज पत्ता)
- 1 dry whole red chilies (सूखी साबुत लाल मिर्च) – seeds removed
- 1 cup whisked curd (फेटा हुआ दही) or 240 to 250 grams
- 1 pinch asafoetida powder (हींग पाउडर) hing
- ½ teaspoon turmeric powder (हल्दी पाउडर)
- 2 teaspoons red chili powder (लाल मिर्च पाउडर)
- 1 tablespoon coriander powder (धनिया पाउडर)
- 1 cup water from the cooked Gatte (पकाये गट्टे का पानी) or add as required
- salt to taste (नमक स्वाद अनुसार)
- 2 tablespoons chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
How To Make Gatte Ki Sabji Recipe
Making dough for Gatte
- Take 2 cups besan in a large bowl or plate (200 grams).
- In it, add 1 pinch asafoetida (Hing), 14 teaspoon turmeric powder, 12 teaspoon carom seeds (ajwain), 12 teaspoons red chili powder, and 1 teaspoon coriander powder. Also, add 1 teaspoon salt, or according to your taste.
- Also, put 2 tablespoons curd and 3 tablespoons oil in it.
- Mix everything thoroughly so that the oil gets evenly distributed in the mixture.
- Then, in a small portion, add water in parts and begin to knead. Knead thoroughly to allow the besan to absorb water. Knead at least for 10 to 11 minutes.
- Approximately 4 to 5 tablespoons of water are required to knead the dough. The amount of water needed depends on the quality of gram flour you are using. Further, if the curd used is watery or contains more whey, you will require less water.
- Knead the dough until it is semi-soft, similar to Poori dough. This dough should be easy to roll and shape into a ball without requiring excessive force or strength.
- Also, it should not form cracks while rolling. If you observe any cracks, then sprinkle little water and knead the dough again. If you find the dough becomes too sticky, you can add some gram flour and knead it again to make it smooth.
- Cooking Gatte For Making Gatte Ki Sabji
- Now pour 4 cups of water in a pan or Kadai for cooking the Gatte. Heat the water over medium or medium-high heat.
- Make 6 equal parts of the besan dough, and roll each part into a smooth ball. Then give each dough ball into a stick-like cylindrical shape rolling them over the top of the rolling board with your hands. ensure there should not be any visible cracks on the surface.
- Repeat with the remaining 6 dough pieces. Cut each dough stick piece into two to three pieces to easily place it in the Kadai.
- Turn the heat to high or medium-high and allow the water to boil.
- Once the water starts boiling, pour each Gatte gently in the hot, boiling water.
- Avoid overcrowding the pan. The Gatte pieces will float on top, and bubbles will appear on them once they get cooked. It indicates that the Gatte is cooked and ready.
- Remove them gently with a slotted spoon, draining the excess water, and place them on a board or plate. Leave them at room temperature to cool down.
- Remember to reserve 1 cup of the water you have cooked the Gatte and keep it aside.
Making onion paste
- Put 1/2 cup roughly chopped onion in a small grinder or blender jar. To it, add 1/2 teaspoon chopped garlic and 1/2 teaspoon chopped ginger.
- Add 1 to 2 tablespoons of water, or as needed, and grind it to a fine paste and keep aside.
Making Gatte Ki Sabzi's Gravy
- In a bowl, whisk 1 cup (240 to 250 grams) curd until smooth. Set aside. To make the Sabji, use full-fat curd. Curd made with toned or skimmed milk will split. The best option is to use homemade curd in these kinds of recipes.
- Cut the Cooked Gatte into small, thick discs.
- In a frying pan, heat 2 tablespoons of oil or ghee over low or medium-low flame.
- In a bowl, add 1 teaspoon cumin seeds, 3 cloves, 1-inch cinnamon, 2 green cardamoms, 1 small to medium size bay leaf, and 1 dry red chili (seeds removed). Combine all of the spices.
- Now once the oil /clarified butter becomes warm, add the above whole spice mix in this warm oil. We need to add all the spices together. So keep them ready before you heat the oil. Fry until all of the spices begin to crackle. To avoid burning the spices, fry them on low heat.
- Now stir in the onion paste. When you add the onion paste, it will sputter, keep a safe distance and pour it gently from the side of the pan.
- Mix well and start sautéing on low to medium-low heat. Sauté the onion paste, stirring frequently, and cook until the onion paste turns golden.
Making Gravy For Gatte Ki Sabzi
- Turn off the heat and add the whisked curd. You can also add the beaten curd in small amounts. Quickly combine the curd and the sautéed onion paste. Mix thoroughly.
- Again switch on the flame on low heat stir continuously to cook the curd. Allow the curd to come to a boil, and you'll notice some oil specks on top. While the curd is cooking, do not forget to keep stirring it constantly.
- Then, add the spice powders – 1/2 teaspoon turmeric powder, 2 teaspoons red chili powder, 1 tablespoon coriander powder, and 1 pinch asafoetida (optional) in the curd mixture.
- Combine the spice powders and curd thoroughly. Continue to sauté for 1 to 2 minutes, or until some oil floating to the surface.
- Now add 1 cup of the previously reserved water from the Gatte's cooking.
- Mix thoroughly. Season it with salt to taste. Mix once more.
- Now over medium-low heat, simmer the gravy. Keep stirring the mixture at regular intervals and bring the gravy to a boil over medium-low heat.
- When the gravy begins to boil, add all of the Gatte pieces.
- Stir and mix them gently and lightly.
- Simmer the curry on low to medium-low heat until it thickens slightly. Cook the Gatte ki Sabji for 5–6 minutes or until the gravy thickens slightly. Keep in mind that the gravy thickens more as it cools.
- After the gravy thickens slightly, turn off the heat and stir in 2 tablespoons of chopped coriander leaves.
- Gatte ki Sabji is ready to serve with Roti, Parathas, Jowar Roti, or Bajra Roti. This Gatte ki Sabji also goes well with Steamed Rice or Jeera Rice.
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