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A creative twist on the classic Rajasthani Gatte ki Sabzi. Soft, savory dumplings made from chickpea flour and egg are simmered in a tangy, spicy yogurt-based gravy. A hearty and unique main course.
For 4 servings
Prepare the Egg Gatte Dough
Boil and Slice the Gatte
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A creative twist on the classic Rajasthani Gatte ki Sabzi. Soft, savory dumplings made from chickpea flour and egg are simmered in a tangy, spicy yogurt-based gravy. A hearty and unique main course.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 330.81 calories per serving with 13.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Yogurt Base for Gravy
Sauté Aromatics and Spices
Build the Gravy
Simmer and Finish the Sabzi
For a richer, creamier gravy, you can add a paste of 8-10 soaked cashews or 1 tablespoon of melon seeds (magaz) along with the onion.
To make a satvik version, skip the onion and ginger-garlic paste. The flavor will be different but still delicious, relying more on the spices and yogurt.
Increase the amount of green chilies and regular red chili powder for a spicier kick. You can also add a pinch of black pepper powder along with the garam masala.
The combination of eggs and chickpea flour (besan) makes this dish a protein powerhouse, essential for muscle building, tissue repair, and overall body function.
The yogurt-based gravy is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Made entirely with besan, this recipe is an excellent and flavorful option for individuals with gluten intolerance or celiac disease.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) in the gatte is a traditional practice known to aid digestion and prevent gas and bloating.
One serving of Egg Gatte ki Sabzi contains approximately 395-420 calories, depending on the amount of ghee used and the fat content of the yogurt.
Yes, it is a relatively healthy dish. It's a great source of protein from both eggs and besan (chickpea flour). Besan is also gluten-free and rich in fiber. The use of yogurt provides probiotics beneficial for gut health.
If the gravy splits slightly, you can try to fix it by adding a slurry of 1 tablespoon of besan mixed with 2-3 tablespoons of warm water. Whisk it into the gravy vigorously on low heat. While this can help, prevention is key: always use full-fat yogurt at room temperature and stir constantly on low heat.
Absolutely! You can make the gatte, boil them, and slice them a day in advance. Store them in an airtight container in the refrigerator. When you're ready to cook, simply prepare the fresh gravy and add the pre-made gatte.
This dish pairs wonderfully with traditional Indian breads like roti, chapati, or paratha. It also goes well with steamed basmati rice or jeera rice.
Yes, you can make the traditional Gatte ki Sabzi. To make the gatte dough without eggs, mix 1 cup of besan with spices, 3-4 tablespoons of yogurt, and 1 tablespoon of oil to form a stiff dough. The rest of the process remains the same.