Soft gatte in a flavorful yogurt based curry made without any onions or garlic. A spicy dish from the state of Rajasthan which is also gluten free as its made with besan /gramflour. An interesting thing about dishes from Rajasthan is that since its mainly a desert and fresh green vegetables are difficult to cultivate, most dishes are grain/lentil based like their famous dal, baati, choorma, kadhi and of course Gatte ki sabzi.
I got this recipe from a facebook group where it was shared by Renu Nagrath. I have adapted it a bit to my taste. This recipe is a keeper, I have already made it a few times for my family and for my friends at a ladies get together as well. The theme was Rajasthani- I made Gatte ki Sabzi, Panchmel Dal, No onion garlic Dum Aloo, Makai ka Dhokla, Gobi Matar, Instant Choorma ladoo in microwave and Instant Rabri. We all wore either bandini or leheriya prints. Sharing a few pictures from that afternoon.
I realized the three most important tips to make soft gatte is
1) to knead dough with oil and yogurt and make a soft dough
2) Do not be tempted to touch the rolls while they are at the bottom of the pan, they will rise on their own
3) The bubbles on top indicate they are cooked inside, when you see the bubbles, check with a knife and stop boiling after that.
Moving on to the recipe- here is the written recipe followed by the step by step pictorial one-
Gatte ki Sabzi-No Onion Garlic-Instant Pot Recipe
Ingredients
For Gatte
- 1 cup Gramflour/Besan
- 1/4 tsp fennel seeds/sauf roughly pounded
- 1/4 tsp coriander seeds/dhania sabut roughly pounded
- 1/4 tsp carom seeds/ajwain
- 1/4 tsp cumin seeds/jeera
- 1 1/2 tbsp oil
- 2 tbsp yogurt/curd
- salt as per taste
For tempering/tarka of curry
- 2 tbsp ghee
- 1 tbsp oil
- 1 tsp cumin seeds/jeera
- 1/2 cup crushed tomatoes or two fresh tomatoes blended
- 1 tsp minced ginger
- 1/2 tsp minced green chili
for curry(to be mixed together)
- 4 tbsp yogurt
- 1/2 tsp turmeric/haldi
- 1/2 tsp red Chili powder/lal mirch powder
- 1 tsp coriander powder/dhania powder
- 1/4 tsp paprika/kashmiri lal mirch for color
- 1 tbsp dried fenugreek leaves/kasoori methi
- 1 tbsp water
- salt as needed
Instructions
For gatte
-
Mix together Besan with all the spices and oil.Add yogurt and make a soft dough,like we do for rotis/chapatis. Dough will be sticky, oil your hands and keep wetting hands to bring it together. Put oil on the dough and set aside.
-
Turn on IP to Saute mode-More. Add 6 cups water and bring to a boil.
-
While the water comes to a boil, divide the dough into 8 and make rolls out of the dough
-
In boiling water,add the rolls gently.
-
Rolls will sink to the bottom and come up in few minutes.
-
DO NOT TOUCH OR STIR THE ROLLS
-
The rolls will get bubbles on top, in about 10 minutes(Bubbles on top is an indicator that the gatte are cooked inside)
-
Do knife test by taking inserting knife into a roll to see if its done
-
Strain the gatte in a sieve or colander, saving the water in which the gatte were boiled
-
Once cool, cut the gatte into small rounds(Shallow fry in a frying pan for a richer taste)
For curry
-
Ina bowl whisk together,yogurt,haldi,kashmiri lal mirch,lal mirch,dhania powder, kasoori methi and 1 tbsp water and set aside
For tempering/tarka of curry
-
Turn IP to Saute mode-More, and heat the ghee/oil.
-
Add Cumin/jeera and let it crackle
-
Add ginger,green chili and crushed tomato and cook till oil separates
-
TURN OFF THE IP and slowly add the yogurt mixture to the IP and mix well
-
Turn the IP back to Saute mode-More and add the water that we had saved and bring to a boil
-
Add the cut gatte rounds and continue to cook till desired consistency
Notes
Ingredients
To the gramflour/besan add all spices and oil and make mixture crumbly
Add yogurt and water a little at a time and make into soft dough
If using an IP, turn on in saute mode and bring water to a boil
Divide the dough into 8 and make rolls. Place them gently in boiling water
Rolls will sink to the bottom and come up in few minutes.
DO NOT TOUCH OR STIR THE ROLLS
The rolls will get bubbles on top, in about 10 minutes.
Do knife test by taking inserting knife into a roll to see if its done
Strain the gatte in a sieve or colander, saving the water in which the gatte were boiled
Once cool, cut the gatte into small rounds(Shallow fry in a frying pan for a richer taste)
Shallow fry in a frying pan for a richer taste(optional,though it gives a richer taste to the curry)
Mix the ingredients for yogurt based curry
Turn IP to Saute mode-More, and heat the ghee/oil.
Add Cumin/jeera and let it crackle
Add ginger,green chili and crushed tomato and cook till oil separates
TURN OFF THE IP and slowly add the yogurt mixture to the IP and mix well
Turn the IP back to Saute mode-More and add the water that we had saved and bring to a boil
Add the cut gatte rounds and continue to cook till desired consistency
The below pictures were taken when I made double the quantity for
my friends. I fried the gatte and since it was a large quantity, used a regular pan for the gatte ki sabzi
Enjoy the gatte ki sabzi with rotis or rice
If you like to eat with rice you can keep it runny. For eating with roti or paratha
keep boiling till water reduces and curry thickens
If You try my recipes, please choose a star rating and
share your feedback on my blog or my facebook page with a comment, review or picture.
Follow me on Instagram, facebook and Pinterest
Subscribe to my you tube channel Aanchals Food Fitness Beauty and More
Your comments and reviews make my day and help me grow as a blogger.
Your shares encourage me to keep doing what I love most
Love, thanks and appreciation
Aanchal
Leave a Reply