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Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
Prepare the Gatte Dough
Boil the Gatte
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.
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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.
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Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 302.4 calories per serving with 11.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Temper and Sauté Aromatics
Build and Simmer the Gravy
Finish and Serve
For a richer, creamier gravy, add 2 tablespoons of cashew paste along with the tomato puree.
Add 1 cup of blanched and pureed spinach to the gravy after the yogurt step for a nutritious and vibrant green curry.
Create a filling of crumbled paneer, chopped nuts, and spices. Flatten the dough logs, place the filling inside, and roll them up again before boiling.
Skip the onion and garlic. Increase the amount of tomato puree and use a little extra hing to balance the flavors.
Besan (gram flour) and curd make this dish a great vegetarian source of protein, which is essential for muscle repair, cell generation, and overall body function.
The combination of dietary fiber from besan and live probiotics from curd supports a healthy digestive system, aids regular bowel movements, and improves gut flora.
Made entirely from gram flour, this curry is an excellent and flavorful main course for individuals with gluten intolerance or celiac disease.
Besan is a complex carbohydrate with a low glycemic index, providing a steady release of energy that helps maintain blood sugar levels and keeps you feeling full for longer.
Gatte can become hard if the dough is too dry, over-kneaded, or lacks sufficient fat (ghee) or moisture (curd). Using a small pinch of baking soda and ensuring the dough is firm but not stiff will result in soft gatte.
The key is to use full-fat yogurt at room temperature, whisk it thoroughly with the spices, and add it to the pan on the lowest possible heat while stirring continuously until it's well incorporated and starts to simmer gently.
Yes, it is a relatively healthy and balanced dish. Besan (gram flour) is a good source of plant-based protein, fiber, and complex carbohydrates. Yogurt provides probiotics and calcium. To keep it healthier, you can control the amount of ghee used.
A typical serving of Gatte ki Sabzi (around 260g) contains approximately 380-420 calories, primarily from the besan, curd, and ghee.
Absolutely. Replace the ghee with a neutral oil like sunflower or canola oil. For the curd, use a thick, unsweetened plant-based yogurt, such as cashew or almond yogurt. Ensure it can withstand gentle heating without splitting.
Yes, you can boil, cool, and cut the gatte a day in advance. Store them in an airtight container in the refrigerator. Prepare the gravy fresh and add the pre-made gatte when you are ready to serve.