Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic
A vegetarian Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
23 steps- 1
To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta
- 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
inch cinnamon stick (dalchini)(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Kadhi ready
- 12
To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 13
Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt
red chilli powder(1/4 teaspoon)salt - to tasteasafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 14
Whisk well
- 15
Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)ghee(1 tablespoon) - 16
Add the onion, ginger and saute until the onion softens
onion - finely chopped(1) - 17
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds
red chilli powder(1/4 teaspoon)cloves garlic(4)red chilli powder(1/4 teaspoon)bay leaf (tej patta) - torn(1)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 18
Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together
- 19
You can either keep it thick or keep it a little thin, by adding water if desired
- 20
Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes
- 21
Once done, check the salt and spices and turn off the heat
salt - to tastesalt - to taste - 22
Stir in the coriander leaves and serve
sprig coriander (dhania) leaves - chopped(4) - 23
Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita
Rate this recipe
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Rajasthani Gatte Ki Sabzi Recipe With Onion & Garlic
A vegetarian Rajasthani recipe with gram flour (besan), ajwain (carom seeds), red chilli powder. Ready in 1h 10m, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Rajasthani Gatte Ki Sabzi Recipe we will first make the gatte
- 2
In a large mixing bowl, combine all the ingredients for the gatta
- 3
Add a few teaspoons of water at a time and knead to make a firm dough
- 4
Knead well for about 5 minutes to make a very soft melt in the mouth gatta
- 5
If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 6
Roll the dough into a long cylinder and cut them into 1 inch discs
inch cinnamon stick (dalchini)(1) - 7
The next step is to cook the gattas in boiling water
- 8
In a large saucepan boil water until it comes to a brisk boil
- 9
Once the water comes to a brisk boil, add the gattas into the water and boil until they comes floating to the top
- 10
Once they come floating to the top, boil for another 3 to 4 minutes
- 11
Drain the gattas and keep it aside, till we get the Kadhi ready
- 12
To make the kadhi, in a mixing bowl, combine the yogurt, gram flour until it becomes a smooth paste
gram flour (besan)(1 cup)tablespoons flour (besan)(2 gram) - 13
Add 2-1/2 cups of water, asafoetida, turmeric powder, red chilli powder and salt
red chilli powder(1/4 teaspoon)salt - to tasteasafoetida (hing)(1/4 teaspoon)turmeric powder (haldi)(1 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 14
Whisk well
- 15
Heat 1 tablespoon ghee in a sauce pan; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)ghee(1 tablespoon) - 16
Add the onion, ginger and saute until the onion softens
onion - finely chopped(1) - 17
Add the bay leaf, cloves, cinnamon and green chillies and saute until you can smell the aromas coming through for a few seconds
red chilli powder(1/4 teaspoon)cloves garlic(4)red chilli powder(1/4 teaspoon)bay leaf (tej patta) - torn(1)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 18
Stir in the Gatte Ki Kadhi mixture into the masala and boil briskly until the Gatte Ki Sabzi mixture thickens and comes together
- 19
You can either keep it thick or keep it a little thin, by adding water if desired
- 20
Once the boiled enough, stir in the boiled Gatte and simmer Rajasthani Gatte Ki Sabzi for 2 to 3 more minutes
- 21
Once done, check the salt and spices and turn off the heat
salt - to tastesalt - to taste - 22
Stir in the coriander leaves and serve
sprig coriander (dhania) leaves - chopped(4) - 23
Serve the Gatte Ki Sabzi along with Khooba Roti and Spicy Paneer Pulao With Vegetables, Kachumber Salad and Boondi Raita
Rate this recipe
