Anda Gatte ki Sabzi
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.
For 4 servings
Prepare the Gatte Dough
- In a mixing bowl, combine besan, ajwain, 0.25 tsp haldi powder, 0.5 tsp lal mirch powder, and 0.5 tsp salt. Mix the dry ingredients well.
- Crack in the eggs, add 2 tbsp dahi and 1 tbsp vegetable oil.
- Knead everything together to form a firm, smooth, and non-sticky dough. Avoid adding water. If the dough is too dry, add a few drops of oil. Let it rest for 10 minutes.
Shape and Boil the Gatte
- Bring 4-5 cups of water to a rolling boil in a wide pan. Add a pinch of salt and a few drops of oil to the water.
- Divide the rested dough into 4 equal portions. Roll each portion between your palms into a log about 3/4-inch thick.
- Carefully slide the logs into the boiling water. Cook for 12-15 minutes on medium-high heat. The gatte are cooked when they float to the top and develop small bubbles on their surface.
- Using a slotted spoon, remove the gatte logs and place them on a plate to cool. IMPORTANT: Reserve the cooking water for the gravy.
Prepare the Gravy Base
- While the gatte cool, heat ghee in a kadai or heavy-bottomed pan over medium heat.
- Add jeera and let them splutter. Add hing and sauté for 10 seconds.
- Add the finely chopped onion and sauté until it turns soft and golden brown, which should take about 6-8 minutes.
- Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
Cook the Masala and Add Yogurt
- Add the tomato puree along with the spice powders: 0.5 tsp haldi powder, 1 tsp lal mirch powder, and 1.5 tsp dhania powder. Cook this masala, stirring occasionally, until the ghee starts to separate from the mixture (approx. 5-7 minutes).
- Turn the heat to the absolute lowest setting. Wait for 30 seconds. Slowly pour in the whisked dahi while stirring the gravy continuously and vigorously. This prevents the dahi from curdling.
- Continue to stir and cook on low heat for 2-3 minutes until the dahi is fully incorporated and the gravy thickens.
Simmer and Finish the Curry
- Once the gatte have cooled slightly, slice them into 1/2-inch thick rounds.
- Add about 1.5 cups of the reserved gatte cooking water to the gravy. Add 1 tsp of salt and bring the gravy to a gentle boil.
- Add the sliced gatte to the simmering gravy. Cover and cook for 5-7 minutes, allowing the gatte to absorb the flavors.
- Stir in the garam masala and crushed kasuri methi. Cook for one final minute.
- Turn off the heat, garnish with fresh coriander leaves, and let the sabzi rest for 5-10 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer gatte, ensure your dough is kneaded well and is smooth. A pinch of baking soda can also be added to the dough.
- 2The key to a non-curdled gravy is to add the whisked yogurt on very low heat while stirring continuously.
- 3Do not discard the water used for boiling the gatte; it is full of flavor and acts as a natural thickener for the gravy.
- 4For a richer flavor, you can lightly shallow-fry the boiled and sliced gatte in a little ghee until golden brown before adding them to the gravy.
- 5Let the curry rest for at least 10 minutes before serving. This allows the gatte to soak up the gravy and enhances the overall taste.
Adapt it for your goals.
Texture Variation
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.
No Onion/GarlicNo Onion/Garlic
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.
Classic GatteClassic Gatte
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.
Why this is on our healthy list.
Excellent Source of Protein
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.
Rich in Dietary Fiber
Besan is naturally rich in dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Gut-Friendly Probiotics
The use of dahi (yogurt) in the gravy provides beneficial probiotics that support a healthy gut microbiome, improving digestion and boosting immunity.
Provides Essential Minerals
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.
Frequently asked questions
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.