Gatte Ki Sabji is a timeless and much-loved dish from the royal kitchens of Rajasthan. It features soft, spiced gram flour (besan) dumplings called gatte, which are first boiled and then simmered in a flavorful, tangy curd-based gravy infused with garlic, ginger, hing, and traditional Indian spices.
What makes this dish truly special is how it turns a few humble pantry ingredients into a rich and satisfying curry. With no need for fresh vegetables, it’s often a go-to in dry regions like Rajasthan—and now in modern kitchens when you want something quick, vegetarian, and deeply flavorful.
Whether you’re serving it as part of a festive Indian thali or enjoying it with rice or roti on a cozy afternoon, Gatte Ki Sabji brings warmth, spice, and comfort in every bite. It’s one of those recipes that’s both simple to prepare and rich in tradition.
About the Recipe
Gatte Ki Sabji is a smart and flavorful creation from Rajasthan – a region known for its arid climate and limited access to fresh vegetables. In such conditions, home cooks turned to pantry staples like besan (gram flour), curd, and dry spices to create a hearty and satisfying meal.
The star of the dish is the gatte – soft, mildly spiced gram flour dumplings that are boiled and then simmered in a tangy, spiced yogurt gravy. As they cook, the dumplings soak up all the flavors of the masala, making each bite rich, comforting, and full of traditional Indian taste.
It’s a brilliant example of how simple ingredients can come together to make a dish that’s wholesome, delicious, and perfect for everyday or festive meals.
Ingredients & Why They’re Used
- Besan (Gram Flour):
The heart of this dish! Besan is used to make the dumplings (gatte). It gives structure, a soft yet dense texture, and a nutty taste when cooked. - Curd (Yogurt):
Used in both the dough and the gravy, curd adds a lovely tanginess and helps balance the heat of the spices. It also keeps the gatte moist and soft. - Ajwain (Carom Seeds):
A small but powerful addition – ajwain enhances flavor and supports digestion. It gives a light bitterness that cuts through the richness of the curry. - Spices – Red Chili Powder, Turmeric, Coriander Powder:
These classic Indian spices bring warmth, color, and bold taste to both the dumplings and the gravy. - Garlic, Ginger & Hing (Asafoetida):
This trio builds the base flavor of the gravy. They add depth, earthiness, and a delicious aroma that makes the curry irresistible. - Kasuri Methi (Optional):
A pinch of crushed dried fenugreek leaves at the end adds a subtle bitterness and a beautiful finishing aroma. Optional, but highly recommended!
️ Serving Suggestions
Gatte Ki Sabji is best enjoyed hot and fresh, as the dumplings soak up the gravy beautifully.
- Pair it with steamed basmati rice or soft phulkas for a simple, comforting meal.
- For a traditional Rajasthani touch, serve it with bajre ki roti or missi roti—especially in the winter months.
- Add a side of boondi raita, papad, and your favorite achar (pickle) to complete the thali experience.
- You can also include it as a star dish in a festive Indian thali alongside dal, sabzi, rice, and dessert.
Whether it’s a weekday lunch or a festive spread, this curry fits beautifully into any Indian meal.
❄️ How to Store
- Once boiled, the gatte can be cooled and stored in an airtight container in the refrigerator for up to 3–4 days. This makes meal prep quicker when you’re ready to make the curry.
- For longer storage, you can freeze the boiled and sliced gatte for up to 1 month. Just thaw them at room temperature or in warm water before adding to the gravy.
- If you have leftover curry, store it in the fridge and consume within 2 days.
- The gravy tends to thicken as it sits. While reheating, simply add a splash of hot water to bring it back to the desired consistency.
- Stir well and reheat on low flame to prevent the curd-based gravy from splitting.
Variations
- Fried Gatte:
After boiling, lightly pan-fry the gatte slices in a bit of oil for a crispier texture and richer flavor. - No-Onion, No-Garlic Version:
Skip onion and garlic to make a satvik or fasting-friendly version. Increase the use of hing and ginger for depth of flavor. - Tomato Twist:
Add 1 puréed tomato to the gravy along with the curd for an extra tangy and vibrant curry. - Stuffed Gatte:
For special occasions, stuff the gatte with a mix of paneer, crushed nuts, or spiced masala before rolling and boiling. It adds richness and surprise in every bite. - Dry Gatte Sabzi:
Toss boiled in a dry masala of cumin, red chilli powder, turmeric, and coriander powder. Perfect for lunchboxes or with plain parathas.
This dish is a wonderful example of how humble pantry staples can come together to create something truly flavorful and comforting. With its soft, spiced dumplings and rich curd-based gravy, Gatte Ki Sabji captures the heart of Rajasthani cuisine in every bite.
Whether you’re exploring Rajasthani food for the first time or already a fan of regional Indian flavors, this recipe is sure to become a favorite. It’s simple enough for a weekday meal yet special enough to serve on festive occasions.
So go ahead, try this easy recipe, and enjoy a comforting, homemade taste of Rajasthan!
Gatte Ki Sabji
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Soft besan ke gatte simmered in a spiced curd-based gravy with garlic, hing, and kasuri methi tadka – this rustic Rajasthani curry is packed with homely flavors and royal charm. A true comfort food, perfect with steamed rice, bajre ki roti or a chilled bowl of boondi raita.
Ingredients
For Gatte (Gram Flour Dumplings):
- 1 cup gram flour (बेसन)
- 1 tsp red chilli powder (लाल मिर्च पाउडर)
- ¼ tsp turmeric powder (हल्दी पाउडर)
- ½ tsp coriander powder (धनिया पाउडर)
- Salt to taste (स्वादानुसार नमक)
- ½ tsp carom seeds (अजवाइन)
- 2 tbsp oil or melted ghee (तेल या घी)
- 1 tbsp curd (दही)
- ¼ tsp baking soda (बेकिंग सोडा)
- Water as needed for dough + boiling
For Gravy:
- 1 cup curd (दही), whisked
- 1½ tsp red chilli powder (लाल मिर्च पाउडर)
- ¼ tsp turmeric powder (हल्दी पाउडर)
- 1 tbsp coriander powder (धनिया पाउडर)
- 2–3 tbsp oil or ghee (तेल या घी)
- ¼ tsp hing (हींग)
- 4-5 garlic cloves, chopped
- ½ inch ginger, chopped
- 2–3 green chillies, chopped
- 1 tsp cumin seeds (जीरा)
- ¾ cup onions, finely chopped
- 1 tsp salt or to taste
- Chopped coriander leaves, for garnish
- Kasuri methi (optional)
Instructions
Step 1: Prepare the Gatte (Dumplings)
- In a large mixing bowl, combine gram flour, red chilli powder, turmeric, coriander powder, salt, and carom seeds.
- Add oil or ghee and rub it into the flour with your fingers to form a coarse, crumbly texture.
- Mix in curd and baking soda. Gradually add water to knead a soft, smooth dough.
- Cover and rest the dough for 10 minutes.
- Divide into equal parts and roll into cylindrical logs (about finger-thick).
- Boil water in a wide pan. Add the gatte logs and boil for 14–15 minutes on medium flame, until they float and are cooked through.
- Remove and cool slightly. Slice into ½-inch discs. Reserve the boiling water for the gravy.
Step 2: Make the Gravy
- In a bowl, whisk curd with red chilli powder, turmeric, and coriander powder. Set aside.
- In a kadhai or deep pan, heat oil or ghee. Add hing, garlic, ginger, and green chillies. Sauté till light golden.
- Add cumin seeds and stir for 30–40 seconds.
- Add onions and sauté until golden brown.
- Lower the heat and slowly pour the spiced curd into the pan, stirring continuously to prevent curdling.
- Cook the mixture till oil separates – about 4–5 minutes on medium flame.
- Add the sliced gatte and some of the reserved boiling water. Adjust gravy thickness as needed.
- Add salt to taste and simmer for 2–3 minutes.
- Finish with chopped coriander leaves and a pinch of crushed kasuri methi (optional).
Notes
- Adding curd to the gatte dough ensures they stay moist and tender after boiling.
- Always stir in curd over low flame, and keep stirring continuously.
- The water in which gatte are boiled is packed with flavor – it adds depth to the gravy!
- Lightly pan-fry the sliced gatte before adding to the gravy for a slightly crisp bite.
- The curry thickens as it rests. Reheat with some hot water for best consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Rajasthani, Indian
