Egg Gatta Curry
A creative twist on the classic Rajasthani Gatte ki Sabzi. Soft, protein-rich dumplings made with chickpea flour and eggs are simmered in a tangy, spicy yogurt-based curry. A hearty and unique main course.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Gatta Dough
- b.In a mixing bowl, combine 1.5 cups besan, 2 large eggs, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, ajwain, hing, 0.5 tsp salt, and 1 tbsp of oil.
- c.Mix thoroughly and knead into a firm, smooth, and non-sticky dough. The moisture from the eggs should be sufficient; do not add water.
- d.Divide the dough into 4 equal portions. Roll each portion between your palms into a smooth, cylindrical log about 3/4-inch thick.
- 2
Step 2
- a.Boil and Slice the Gattas
- b.Bring 5-6 cups of water to a rolling boil in a wide pot.
- c.Carefully slide the gatta logs into the boiling water. Cook for 12-15 minutes.
- d.The gattas are cooked when they float to the top and develop small bubbles on their surface. They should feel firm to the touch.
- e.Using a slotted spoon, remove the gattas and place them on a plate to cool for 5-7 minutes. IMPORTANT: Reserve the cooking water for the gravy.
- f.Once slightly cooled, slice the logs into 1/2-inch thick rounds and set aside.
- 3
Step 3
- a.Prepare the Gravy Base
- b.Heat the remaining 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
- c.Add the cumin seeds and let them splutter for 30 seconds.
- d.Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- f.Add the tomato puree, mix well, and cook for 5-6 minutes, until the mixture thickens and you see oil separating at the edges.
- 4
Step 4
- a.Incorporate the Yogurt Mixture
- b.While the tomato base cooks, prepare the yogurt mixture. In a separate bowl, whisk the curd until smooth. Add 1 tbsp besan, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Whisk again to form a smooth, lump-free paste.
- c.Reduce the heat of the pan to the lowest setting. Slowly pour the yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
- d.Continue to cook on low heat, stirring constantly, for 3-4 minutes until the mixture thickens and oil begins to shimmer on the surface.
- 5
Step 5
- a.Simmer the Curry
- b.Gradually pour in 2 cups of the reserved gatta cooking water and add 1 tsp of salt. Stir well to combine.
- c.Increase the heat to medium and bring the gravy to a gentle boil.
- d.Add the sliced egg gattas to the gravy. Stir gently.
- e.Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the gattas to soften and absorb the flavors.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala.
- c.Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
- d.Serve hot with chapati, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To ensure yogurt doesn't curdle, make sure it's at room temperature, the heat is on low, and you stir continuously while adding it.
- 2Using the water in which gattas were boiled makes the gravy more flavorful and gives it a better consistency.
- 3For a richer flavor, you can lightly pan-fry the boiled gatta slices in 1 tbsp of oil until golden brown before adding them to the curry.
- 4Do not over-boil the gattas, as they can become hard. They are ready as soon as they float to the surface and feel firm.
- 5The gattas can be prepared a day in advance. Boil, cool, slice, and store them in an airtight container in the refrigerator.
Adapt it for your goals.
Vegan
Replace the 2 eggs with a slurry of 4 tbsp besan and 5-6 tbsp water. Use a plant-based yogurt (like cashew or coconut) instead of dairy curd for the gravy.
Richer GravyRicher Gravy
For a creamier, restaurant-style gravy, add 2 tablespoons of cashew paste along with the tomato puree.
No Onion/GarlicNo Onion/Garlic
Skip the onions and ginger-garlic paste. Increase the amount of tomato puree to 1.5 cups and add an extra pinch of hing for a traditional Jain-style preparation.
Why this is on our healthy list.
Excellent Source of Protein
Combining protein from both plant (besan) and animal (eggs) sources, this dish is excellent for muscle repair, growth, and maintaining satiety.
Rich in Dietary Fiber
Besan, or chickpea flour, is high in dietary fiber, which aids in healthy digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from chickpea flour provide a slow and steady release of energy, preventing the sharp spikes and crashes associated with simple sugars.
Frequently asked questions
One serving of Egg Gatta Curry contains approximately 380-420 calories, primarily from the besan, eggs, and oil used in the preparation.