Egg Gatte ki Sabzi

Name: Egg Gatte ki Sabzi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 4 pcs egg; 1 cup chickpea flour (for gatte); 0.75 cup yogurt (plain, whisked); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, crushed); 1 pcs green chili (finely chopped); 2 tbsp oil; 1 tbsp ghee (for gatte dough); 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp fennel seeds (lightly crushed, for gatte); 0.5 tsp carom seeds (for gatte); 0.5 tsp salt (divided); 3 cup water (divided, plus more for boiling eggs if needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

This Rajasthani-style curry pairs soft, spiced besan gatte with boiled eggs in a tangy yogurt gravy. It is hearty, homely, and perfect with roti or a small serving of rice as part of a full meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

318 cal

SERVINGS

METHOD · 11 STEPS

boil · ~12 min
Boil the eggs.
Place the eggs in a pot with enough water to cover them well. Bring to a boil, cook until hard-boiled, then cool, peel, and set aside.
TIPCool the eggs in water before peeling for a cleaner shell release.
mix · ~5 min
Make the gatte dough.
1.Add chickpea flour, carom seeds, fennel seeds, turmeric powder, red chili powder, a small pinch of salt, and ghee to a bowl.
2.Mix with your fingers until the ghee is rubbed in evenly.
3.Add a little water at a time and make a firm, smooth dough.
TIPKeep the dough firm so the gatte hold their shape while boiling.
prep · ~3 min
Shape the gatte.
Divide the dough into 3 to 4 portions and roll each into a smooth log about finger-thick.
boil · ~10 min
Cook the gatte logs.
Bring 2 cups water to a gentle boil in a wide pan. Add the dough logs and cook until they float and feel firm. Lift them out and keep the cooking water aside.
TIPSave the gatte cooking water; it adds flavor and body to the curry.
rest · ~5 min
Cool and slice the gatte.
Let the cooked logs cool for a few minutes, then cut them into bite-size pieces.
mix · ~1 min
Whisk the yogurt.
Whisk the yogurt with 0.5 cup water until smooth so it goes into the gravy without splitting.
saute · ~13 min
Cook the masala base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and asafoetida and let them sizzle for a few seconds.
3.Add onion and cook until light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
6.Add coriander powder and the remaining red chili powder and stir for 30 seconds.
TIPLower the heat before adding powdered spices so they do not burn.
simmer · ~8 min
Build the gravy.
Lower the heat and pour in the whisked yogurt slowly, stirring constantly. Add the reserved gatte cooking water and remaining salt, then simmer until the gravy looks smooth and lightly thickened.
TIPKeep the heat low while adding yogurt to prevent curdling.
simmer · ~7 min
Add the gatte and eggs.
Add the sliced gatte and boiled eggs to the gravy. Simmer gently so the gatte soak up the flavors and the curry thickens slightly.
garnish · ~1 min
Finish with garam masala and coriander leaves.
serve
Serve hot.
Serve Egg Gatte ki Sabzi hot with roti, bajra roti, or a small portion of plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not overwork the besan dough; knead just until smooth or the gatte can turn dense.
2
Boil the gatte at a gentle simmer, not a rolling boil, so the logs stay intact.
3
Slice the gatte only after they cool slightly, otherwise they may crumble at the edges.
4
Whisk the yogurt very smooth and bring the pan to low heat before adding it to avoid splitting.
5
Prick or lightly score the boiled eggs before simmering so they absorb more of the gravy.
6
If the curry thickens too much on standing, loosen it with a splash of reserved gatte water while reheating.
7
This sabzi tastes even better after 20 to 30 minutes of resting, when the gatte soak up the masala.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the sautéing oil slightly and use a well-cooked onion-tomato base; the gravy stays flavorful but feels lighter for everyday meals.

spicier

Spicier

Add an extra green chili or a little more red chili powder for a hotter, sharper curry that pairs especially well with bajra roti.

no onion no garlic

No-onion-no-garlic

Skip onion and garlic, increase hing and ginger, and cook the tomato-yogurt gravy a bit longer for a satvik-style version.

dry style

Dry-style

Use less reserved cooking water and simmer longer for a thicker, clingy masala that coats the eggs and gatte well.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Eggs and besan together make this curry satisfying and protein-forward, helping it work well as a hearty vegetarian-style meal with roti.

✓

Good Use of Besan

Chickpea flour adds plant-based protein and fiber, giving the gatte more substance than refined flour dumplings.

✓

Digestive Spice Support

Ajwain, fennel, ginger, cumin, and asafoetida are traditional spices often used to make rich, gram flour-based dishes feel easier to digest.

✓

Balanced Tangy Gravy

Yogurt brings gentle tang and dairy richness to the curry without needing a heavy cream base.

QUESTIONS?

Frequently asked questions

Usually the heat was too high or the yogurt was added too quickly. Whisk it smooth with water first, lower the heat, and stir constantly while pouring.