Gatte ki Sabzi
Steamed gram-flour dumplings sliced into rounds and simmered in a tangy, spiced buttermilk-yogurt gravy — the archetypal Marwari dish born of a land with little fresh produce.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Steamer or wide pan
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19 g
- carbs
- 22 g
- fibre
- 4 g
- protein
- 11 g
- calories
- 310 kcal
Instructions
- 1
Knead besan (gram flour) with 1 tbsp ghee (clarified butter), ajwain, half the turmeric, salt and a little water into a firm dough.
- 2
Roll into finger-thick logs. Steam over water for 15-18 minutes until firm.
- 3
Let the logs cool slightly and cut into bite-sized rounds. Save the steaming water.
- 4
Whisk yogurt with the remaining turmeric, chilli powder, coriander powder and a little water until smooth.
- 5
Heat remaining ghee in a kadai (deep pan). Sizzle cumin seeds and asafoetida until fragrant.
- 6
Pour in the yogurt mixture. Stir constantly on low heat until it gently boils without splitting.
- 7
Add the gatta (gram flour dumplings) and a little reserved steaming liquid. Simmer for 8-10 minutes.
- 8
Adjust thickness with water and add slit green chillies. Simmer for 3 more minutes and top with fresh coriander.
Chef's tips
Stir the gravy constantly on low heat so the yogurt does not split. Slightly sour yogurt gives the best tang, or add lemon juice if using fresh yogurt.
Ingredient substitutions
- yogurt → buttermilk (thinned accordingly)
Storage
Keeps well refrigerated for 2 days in an airtight container.
Reheating
Reheat gently on low flame, adding a splash of water to loosen the gravy.
Common mistakes to avoid
- •Boiling the yogurt gravy on high heat, which causes it to split.
- •Cooking the gatte for too long so they become rubbery.
Serving suggestions
Cooked Gatte ki Sabzi?
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