Indian · serves 2

Gatte ki Sabzi

Besan dumplings in a curd gravy. Rajasthani food built for kitchens with no vegetables.

45 min A proper cook Vegetarian

Ingredients

  • 2 cups besan
  • 1 cup sour curd, whisked
  • 1 tsp ajwain
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • Hing
  • 4 tbsp oil

Method

  1. Dough: besan, ajwain, salt, 2 tbsp oil, a little curd. Knead stiff, not soft.
  2. Roll into ropes the thickness of a finger. Boil in water 12 minutes — they float when done.
  3. Save that boiling water. Cut the ropes into pieces and shallow fry till golden.
  4. Gravy: cumin and hing in oil, add the whisked curd with all the powders on the LOWEST heat, stirring constantly one direction until it boils. Stop stirring and it splits.
  5. Add the reserved water, salt, simmer 8 minutes.
  6. Gatte in, 5 minutes. Coriander.

Questions people ask about Gatte ki Sabzi

How long does Gatte ki Sabzi take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of besan in Gatte ki Sabzi?

Use chickpea flour is the same thing. At a push, rice flour binds but will not taste the same.

Can I make Gatte ki Sabzi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Gatte ki Sabzi vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Gatte ki Sabzi?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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