Tender, steamed chickpea flour dumplings simmered in a tangy, spicy yogurt-based gravy. A classic Rajasthani curry that's packed with flavor and pairs perfectly with hot rotis.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
380cal
12gprotein
38gcarbs
21g
Ingredients
1.5 cup Besan (plus 1 tablespoon for the gravy)
1 cup Curd (plus 2 tablespoons for the dough, whisked)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Besan Gatta Sabzi, Jeera Rice and Masala Omelette
Perfectly spiced Besan Gatta Sabzi with aromatic Jeera Rice & a protein-packed omelette. So tasty!
This rajasthani dish is perfect for dinner. With 935.71 calories and 33.89g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cup Water (for boiling, plus 2-3 tbsp for dough)
1 large Onion (finely chopped)
1 cup Tomato Puree (from 2 medium tomatoes)
1 tbsp Ginger-Garlic Paste
2 item Green Chili (slit lengthwise)
1 tsp Cumin Seeds
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Coriander Leaves (fresh, chopped for garnish)
Instructions
1
Prepare the Gatta Dough
In a mixing bowl, combine 1.5 cups besan, 2 tbsp curd, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp asafoetida, 0.75 tsp salt, a pinch of baking soda (if using), and 2 tbsp ghee.
Mix everything well with your fingertips until it resembles coarse crumbs.
Add 2-3 tablespoons of water, one at a time, and knead into a firm, smooth dough. Do not over-knead or make it too soft.
Grease your hands with a little ghee and divide the dough into 4-5 equal portions.
2
Shape and Boil the Gattas
Roll each portion of dough into a cylindrical log about 1/2-inch thick.
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the besan logs into the boiling water. Cook for 12-15 minutes on medium-high heat, uncovered.
The gattas are cooked when they float to the surface and develop small blisters. To confirm, remove one and cut it; it should be cooked through with no raw dough inside.
Using a slotted spoon, remove the cooked gattas and place them on a plate to cool. IMPORTANT: Reserve the water they were boiled in for the gravy.
Once cooled completely, cut the logs into 1/2-inch thick roundels.
3
Prepare the Yogurt Gravy Base
In a separate bowl, whisk 1 cup of curd until it is completely smooth and lump-free.
Add 1 tbsp besan, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder to the whisked curd.
Mix thoroughly to form a smooth, uniform paste. Set aside.
4
Sauté the Aromatics
Heat the remaining 3 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp cumin seeds and let them splutter. Then add the remaining 0.25 tsp of asafoetida.
Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Pour in the tomato puree and cook for 4-5 minutes, stirring occasionally, until the ghee starts to separate from the masala.
5
Combine and Simmer the Curry
Reduce the heat to the absolute lowest setting. Slowly pour the prepared yogurt-spice mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
Continue stirring and cook on low heat for 2-3 minutes until the mixture thickens slightly and you see a gentle boil.
Add 1.5 to 2 cups of the reserved gatta water and the remaining 1 tsp of salt. Mix well.
Increase the heat to medium and bring the gravy to a simmer.
Gently add the cut gatta pieces to the gravy. Let it simmer for 5-7 minutes, allowing the gattas to absorb the flavors of the gravy.
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently.
Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
