Discover the heart of Rajasthan with this authentic Gatte Ki Sabzi recipe—a beloved staple crafted from spiced gram flour (besan) dumplings simmered in a tangy, aromatic yogurt gravy. Designed for the arid lands of Rajasthan, this dish brilliantly replaces vegetables with protein-rich besan, resulting in a uniquely satisfying curry. The yogurt base, enriched with fragrant spices, creates a luscious, creamy sauce that pairs perfectly with the tender gatte, making this sabzi a comforting delight served best with hot rotis, phulkas, or naan.
Despite its rich flavors, Gatte Ki Sabzi is simple and relies on pantry-friendly ingredients, reflecting Rajasthan’s resourceful cuisine. Fresh produce is often scarce in the region, so locals developed ingenious ways to craft memorable meals with what was on hand. While modern versions sometimes incorporate onions and tomatoes, this recipe sticks closely to tradition, using only curd as the gravy’s base. The result is a hearty vegetarian curry that’s both rustic and refined—the ideal star for weekday meals or festive thalis alike.
Gatte Ki Sabzi Recipe | Traditional Rajasthani Besan Ke Gatte
Print RecipeIngredients
- 1 cup besan / gram flour
- ½ tsp coriander seeds, crushed
- ¼ tsp ajwain / carom seeds
- ¼ tsp turmeric
- ¼ tsp kashmiri red chilli powder
- pinch hing / asafoetida
- ¼ tsp salt
- 2 tbsp ghee / clarified butter
- 2 tbsp curd / yogurt
- 2 tbsp water
- 2 tbsp oil
- 1 tsp cumin / jeera
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 bay leaf / tej patta
- ½ tsp fennel / saunf
- pinch hing / asafoetida
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder / jeera powder
- 1 cup curd / yogurt, whisked
- ½ tsp salt
- ¼ tsp garam masala
- 2 tbsp coriander, finely chopped
Instructions
Begin by preparing the dumplings: In a mixing bowl, combine besan, crushed coriander seeds, ajwain, turmeric, red chilli powder, a pinch of hing, salt, ghee, curd, and water. Knead into a firm dough, then roll into cylinders. Boil these in water until they float to the surface, then slice into 1-inch pieces.
Heat oil in a large kadai. Add cumin seeds, kasuri methi, bay leaf, fennel, and a pinch of hing, allowing the spices to sizzle and release their aroma.
Add the finely chopped onion and sauté until golden brown. Stir in ginger garlic paste and cook until fragrant.
Reduce heat to low; sprinkle in turmeric, chilli powder, coriander powder, and cumin powder. Sauté briefly.
Add 1 cup water and the whisked curd, stirring constantly until the mixture begins to boil to avoid curdling.
Gently add the sliced gatte pieces and salt, blending well into the gravy.
Cover and let the curry simmer for about 5 minutes to allow the dumplings to soak up the flavors.
Finish by stirring in garam masala and freshly chopped coriander.
Serve hot with your choice of roti, phulka, or naan.
Notes
Tips:
Prepare the besan dumplings ahead of time to streamline your cooking process., To help digestion, always include ajwain (carom seeds) in the dumpling dough., Always whisk the curd well before adding to the pan to prevent curdling., Customize the gravy's thickness by adjusting the amount of water., Simmer the dumplings briefly in the gravy so they absorb the flavors without becoming soggy.
