Recipe- Easy To Make Famous Rajasthani Gatte Ki Sabji

Introducing the renowned Rajasthani Gatte ki Sabji – a dish that's not just delicious but an absolute treat for your taste buds. This rendition is inspired by the rich flavors found in dhabas, boasting a burst of spices, garlic, and the richness of oil. The gatte, soft and flavorful, are the highlight here. Following this recipe meticulously promises soft and tender gatte ki sabji, staying true to the authentic flavors of Rajasthan's classic gatta curry. This dish often accompanies the iconic Dal, Baati, and Churma platter in Jaipur, delivering an authentic taste of the region.

Ingredients

For Gatte

6 tblsp Besan (Gramflour)
1 tsp Red Chilly Powder
6 tsp Oil
1/2 tsp Ajwain (Carrom Seeds)
Salt to taste

For Gravy

1 big Onion
1 tblsp finely chopped Garlic (Lehsun)
1 cup Curd (Dahi)
1 tsp Jeera (Cumin Seeds)
1/4 tsp Haldi (Turmeric Powder)
2 tsp Kashmiri Red Chilly Powder (Do Not Skip)
1 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Kasoori Methi (Dried Fenugreek Leaves)
1 tsp Red Chilly Powder
1 tblsp Dhania Patti (Green Coriander Leaves)
2 – 3 tblsp Ghee / Cooking Oil

Method

To Prepare Gatte

- In pan put 2 cups of water to boil.

- Meanwhile mix together all the ingredients under the gatta section. Initially do not add any water just try to mix everything.

- Once a crumbly dough is formed, then little by little add water and knead a medium stiff dough.

- Be careful while kneading with water. Dough should not be very soft otherwise the gatta will break when boiling.

- Now make 5-6 thin long gatta logs out of this dough. Use oil on palms while preparing these gatta logs.

- By this time the water will be boiling hot. Put these logs one by one in boiling water and cook for 10-12 minutes approx.

- To check if the gattas are cooked you will notice that they will start floating up and will have bubbles on its coat. Also you can prick one of them with a knife.

- If it comes out clean the gatte ka cooked. Take them out carefully one by one from the boiling water. Do not throw this boiling water as it will be used later for the gravy.

- Let them cool down little. Cut these gattas into small pieces and keep them aside.

To make Gravy

- In a small bowl take 1 tablespoon of water, kashmiri red chilly powder (for bright red color), red chilly powder, turmeric and coriander powder. Mix well and keep aside for 10 mins.

- Finely chop the onion and garlic. Also beat the curd smooth.

- In a kadai, heat oil / ghee, add the jeera seeds.

- When the jeera begins to crackle add the chopped onion and garlic.

- Let the onion cook till fully cooked and light brown.

- Now add the soaked masalas prepared earlier. Let the masala cook till the oil separates from the sides.

- At this stage add the beaten curd. Let the curd cook on high flame till the white specs of the curd disappear completely. Keep stirring constantly.

- This should take 5 – 7 mins depending upon how much water is there in the curd.

- Keep cooking this masala till all the curd disappears and bright red color of gravy comes up. Do not be in a hurry. Let a bright red color appear.

- Now add the chopped gattas and mix well.

- Add salt and garam masala.

- Cook on medium flame for 5 mins for the gattas to soak some flavors.

- Now add 1 cup of water kept aside after boiling the gattas. If the water is less you can add normal water to get the desired consistency.

- Cover the kadai and on low flame let the gattas cook for 5 mins.

- Then add the crushed kasoori methi leaves and half of the chopped hara dhania.

- Dish out the gattas in a serving bowl.

- Garnish with some more hara dhania.

- Serve hot with roti, baati or steamed rice.