Loading...
A unique Rajasthani curry where soft, protein-rich dumplings made from chickpea flour and eggs are simmered in a tangy, spicy yogurt-based gravy. A delicious twist on the classic Gatte ki Sabzi.
Prepare the Gatte Dough
Shape and Boil the Gatte
Prepare the Gravy Base
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A unique Rajasthani curry where soft, protein-rich dumplings made from chickpea flour and eggs are simmered in a tangy, spicy yogurt-based gravy. A delicious twist on the classic Gatte ki Sabzi.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 338.72 calories per serving with 12.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Add Yogurt
Simmer and Finish the Curry
For a chewier texture, shallow fry the boiled and sliced gatte in 1-2 tablespoons of ghee until they are light golden brown on both sides before adding them to the gravy.
To make a satvik version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree slightly and use ginger powder instead of paste.
To make the traditional Gatte ki Sabzi, simply omit the eggs from the gatte dough. You may need to add an extra tablespoon or two of dahi to bind the dough.
The combination of chickpea flour (besan) and eggs makes this dish a powerhouse of high-quality protein, essential for muscle repair, growth, and overall body function.
Besan is naturally rich in dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of dahi (yogurt) in the gravy provides beneficial probiotics that support a healthy gut microbiome, improving digestion and boosting immunity.
This curry contains key minerals like iron and magnesium from besan and spices, and calcium from yogurt, which are vital for healthy blood, nerve function, and strong bones.
There are three key steps: 1) Use full-fat yogurt at room temperature. 2) Whisk it very well until it's completely smooth. 3) Turn the stove heat to the absolute lowest setting before adding the yogurt, and stir continuously and quickly until it's fully incorporated into the masala.
Gatte can become hard if the dough is too tight or if they are overcooked. Ensure the dough is firm but pliable, not stiff. Also, boil them just until they float and look cooked. Adding a little oil or ghee to the dough helps keep them soft.
Yes, you can. Omitting the eggs will result in the classic 'Gatte ki Sabzi'. You will need to add a bit more yogurt (dahi) or a splash of water to bind the besan dough correctly.
Yes, it is quite nutritious. It's an excellent source of protein from both besan (chickpea flour) and eggs. Besan also provides dietary fiber. The use of yogurt makes it probiotic-rich. To make it healthier, you can control the amount of ghee used.
One serving of Anda Gatte ki Sabzi (approximately 350g) contains around 400-450 calories. The exact count can vary based on the amount of ghee/oil used and the fat content of the yogurt.
Leftover Anda Gatte ki Sabzi can be stored in an airtight container in the refrigerator for up to 2 days. The gatte will absorb more gravy upon resting, so you may need to add a splash of warm water while reheating to adjust the consistency.