Rajasthani Gatte Ki Sabzi

One of the most popular yogurt gravy curry with chickpea flour dumplings . This iconic Rajasthani dish brings desert land  flavors to life with  healthy besan gatte, with spices and creamy yogurt . Suitable for a hearty week's meal or a festive plate, it combines beautifully with rotis, paratha or boiled rice.

Ingredients:

For Gatte (Gram-flour Dumpling)

• 1 cup gram flour (besan)  
• 1/2 teaspoon turmeric powder  
• 1 tablespoon red chilli powder  
• Asafoetida   
• 1 teaspoon salt  
• 1 tablespoon ghee or oil  

For Yogurt Gravy:

•  2 tablespoons of oil or ghee  
•  1 teaspoon mustard seed (rai)  
•  1 teaspoon cumin   
•   A pinch of Asafoetida   
•  1 inch of piece of ginger, grated  
•  3-4 cloves garlic, finely chopped  
•  2 green chilies
•  1/2 teaspoon turmeric powder  
•  1 tablespoon red chilli powder   
•  1 teaspoon dhaniya powder  
•  1/4 teaspoon garam masala
•  1 cup plain yogurt   
•  1 teaspoon Kasuri methi  
•  Salt  
•  2 tablespoons fresh coriander leaves for decoration

Instructions:

1. Take a bowl, combine gram flour, turmeric, red chilli powder, asafoetida and salt. Rub the ghee until the mixture is  coarse . Slowly add water and mix to make smooth dough.
2. Divide the dough into 6-8 parts. Turn everyone into a 1/2  inch thick cylinder. Bring a water vessel to a gentle boil, then place the gatte inside. Boil until 4-5 minutes or until they are floating. Remove, let it cool slightly, and cut into  1 inch pieces.
3. Now, take a pan and add oil in it. after the oil is heated, add mustard seeds and cumin. When they start to splutter, stir in asafoetida, ginger, garlic and green chillies. Fry until aromatic.
4. Now add powdered spices like turmeric, red chilli and coriander powder. Mix for a few seconds, then slowly add in yogurt . Pour 3/4 cup water  and bring gentle simmer.
5. Cover slowly for 6-8 minutes and cook, stirring occasionally until it absorbs flavors and gravy .
6. At the last add garam masala , salt and simmer for 1 minute. Decorate with chopped coriander leaves.

Cooking Tips:

• To avoid lumps ,always whisk the yogurt before adding spices .  
• Use low heat when adding yogurt to prevent splitting.  
• For extra richness, add the ghee in the finished curry.  
• The remaining boiled gatte can be refrigerated and used within 2 days.  

Serving Instructions:

• For rustic meals spoon on hot roti, paratha or millet/jawar bhakri .  
• Serve  with steamed basmati rice or jeera rice.  
• Add  salad and mango pickle on the side.

Dive into this Rajasthani classic and let the fragrant gatte sabzi transport you straight to the desert kitchens of Jaipur.