Rajasthani Gatte Ki Sabzi Recipe | Gatta saag |Gatta Ka Saag - Desi Fiesta (2024)

Being a Rajasthani we have our own way to make curries and as rajasthan is a dry state yogurt is abundantly used to make gravies. From my childhood I have loved all the rajasthani curries a lot and especially gatta saag is my fav.. Though mom used make them often at home , I loved that version but I also love the gatta saag served in the marriage buffet (we call it Giman) , Its a littledifferentand these gattas are in large size . Some even add paneer to the gatta dough to make it soft But traditionally no paneer is added . Mom makes the best gatta saag even though I make quite good I love to have this curry made by my mom . I some times don’t like to eat wat I have made but it interests me if some one else prepares for and I enjoy 😉 I am sure this happens to all ..

As you might know rajasthan is more ofdesserts and is a dry state freshvegetable are rarely grown and so people made curries out of dry ingredients and to make gravy they normally add yogurt . So Gatta saag is one such sabzi made with flour, yogurt and dry spices. Steamed gram flour dumpling is cooked in mildly spiced yogurt sauce. Its a fantastic side for phulkas and makes me drool for it any time.. The yogurt give the slight tangy taste to the gravy and gram flour dumpling will thicken the gravy a bit as time goes.I had already share gatte ki sabzi recipe in my first Rajasthani thali but I wanted to share this version in aseparate post.. Lets move to a very deliciousand yummy rajasthani special sabzi recipe..

Ingredients

For Gattas/ Gram flour dumpling

Besan – 1 cup
Ajwain/ carom seed – 1/2 tsp
Red chilli – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Oil – 1 tsp
Salt to taste

For Gravy

Yogurt – 1/2 cup
Redchilli pd – 1/2 tsp ( Increase the spicy level if you want)
Coriander pd – 1 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Salt to taste
Oil – 1 tsp

Method

For making gattas/ Gram flour dumplings

• In a bowl add all the Ingredients under “For gattas” – Gram flour, red chilli d, turmeric pd,cumin pd, salt, ajwain, oil.
• Mix them well , add little water and make astiff dough.
• Divide the dough into equal size balls and roll each ball in to cylindrical shapes. shape all the balls to cylindrical shapes
• In a kadai/ pan heat enough water to cook the shaped gattas.
• Once the water starts boiling , drop the shaped gattas and let them cook in medium flame.
• Cook them for 10- 15 minsand you see some bubble like texture in each gatta.
• Prick a knife in a gattas and check if it comes clean.
• If it comes clean then the gattas are cooked well else cook them for some more while.
• Drain all the water and let the gattas cool a bit.
• Cut them into medium size pieces and they are ready to go in the gravy.

For Gravy

• In a kadai heat oil, add mustard seeds, cumin seeds and let them splutter.
• Then lower the flame and add red chilli pd , cumin pd, coriander pd, turmeric pd and some water so that the masala doesn’t burn.
• Add the prepared gattas to the masala and let them cook in the masala water for a while in medium flame.
• Add salt and then lower the flame again and add yogurt slowly to the curry.
• Mix it slowly and in very low flame cook it only till all masalas have combined and you see oil seperated in the coners of the gravy. This will take very less time.
• Do not over boil the curd in the gravy else it will curdle .
• You can use up the water in which you cooked the gattas to make it little thin if you like.
• Garnish with corinader leaves and serve them hot with chapathi/roti/ phulkas.

Some Related Rajasthani Recipes

Rajasthani Festive Platter
Rajasthani Thali
Rajasthani Ghevar
Rajasthani Halwa Platter
Rajasthani Kachori Platter
Rajasthani Dal Dhokli
Jodhpuri Gulab jamun ki sabzi
Tamatar Sev Ki sabzi
Kale Channe Ki Kadhi