Gatte Ki Sabji Recipe | Besan Ke Gatte Recipe

   Gatte Ki Sabji Recipe |  Besan Ke Gatte Recipe

     A traditional rajasthani curry recipe made with besan sausages cooked in a spicy yogurt based gravy. the recipe is generally made without a tomato and onion based gravy with curd as its base for the dish. hence it is also popularly known as rajasthani gatte ki kadhi recipe.

    Rajasthani curries are known for its simplicity and are generally prepared with fewer ingredients. most of the curries deal with yogurt or curd which not only forms its base but also provides the necessary taste to it. one such simple and easy recipe is gatte ki sabji recipe with besan dumplings.

   The demographics of rajasthan has a strong influence in its cuisine and curries. and it is clearly evident in this recipe, especially with the usage of besan dumplings, as an alternative to vegetables. even the gravy sauce is generally made with dahi or yogurt which not only provides the sourness to the curry but also gives consistency and texture. this is mainly due to the unavailability of locally grown fresh vegetables and fruits. however, due to urbanization, many authentic rajasthani cuisines has embraced vegetables like onions and tomatoes and can be seen in many recipes. having said that, i have not used tomatoes in this gatte ki sabji recipe and can be used as required for the gravy base.

TIPS,SUGGESTION AND VARIATION:

     Firstly, the besan dumplings can be cooked well ahead in advance and can be added to the gravy while preparing the curry. thus reducing the preparation time for the end to end dish.

     Secondly, chickpeas flour or besan flour may cause indigestion to few. this can be avoided by adding carom seeds to the besan dough while preparing the gatte. lastly, do not forget to whisk the curd before adding to the heated sauce pan. there are high chances that, the curd may curdle if not whisked properly.

INGREDIENTS:

FOR GATTE / GRAM FLOUR DUMPLINGS:

• 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

FOR SABZI:

• 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, whisk
• ½ tsp salt
• ¼ tsp garam masala
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

1.Firstly, in a large kadai heat 2 tbsp oil and saute spices.

2.Further, add 1 onion, 1 tsp ginger garlic paste and saute to golden brown.

3.Keeping the flame on low, add spices and saute well.

4.Furthermore, add 1 cup water and 1 cup curd. stir continuously until the mixture comes to a boil.

5.Now add prepare gatte (gram flour dumplings) and ½ tsp salt. mix well.

6.Cover and boil for 5 minutes.

7.Additionally, add ¼ tsp garam masala and 2 tbsp coriander. mix well.

8.Finally, serve gatte ki sabji with roti, phulka or naan.

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