Gatte ki Sabzi with Egg
A unique twist on a Rajasthani classic! This recipe features savory chickpea flour dumplings (gatte) enriched with egg for a softer, richer texture. The gatte are simmered in a tangy, spicy yogurt-based gravy, creating a hearty and flavorful main course that pairs beautifully with Indian breads or rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Gatte Dough
- b.In a mixing bowl, combine 1.5 cups besan, 2 eggs, 2 tbsp ghee, 1 tsp salt, 1 tsp cumin seeds, 0.25 tsp asafoetida, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder.
- c.Mix all ingredients thoroughly. Knead into a firm, smooth dough for about 3-4 minutes. The moisture from the eggs should be sufficient; avoid adding water unless absolutely necessary for binding.
- d.Divide the dough into 4-5 equal portions. Roll each portion between your palms to form a cylindrical log, about 1/2-inch in diameter.
- 2
Step 2
- a.Boil the Gatte
- b.In a wide pot, bring 6 cups of water to a rolling boil.
- c.Gently slide the prepared gatte logs into the boiling water. Do not overcrowd the pot; cook in batches if needed.
- d.Boil for 12-15 minutes on medium-high heat. The gatte are cooked when they float to the surface and develop small bubbles or pores on their skin.
- e.Using a slotted spoon, carefully remove the cooked gatte and set them aside to cool on a plate. CRITICAL: Do not discard the cooking water. Reserve it for the gravy.
- f.Once the gatte have cooled for 5-10 minutes, slice them into 1/2-inch thick rounds.
- 3
Step 3
- a.Prepare the Yogurt Gravy Base
- b.In a separate bowl, whisk 1.5 cups of curd until completely smooth and free of lumps.
- c.To the whisked curd, add 0.5 tsp turmeric powder, 1 tsp red chili powder, and 2 tsp coriander powder. Whisk again until all the spices are well incorporated. Set this mixture aside.
- d.Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the remaining 1 tsp cumin seeds and 0.25 tsp asafoetida. Let them sizzle for 30 seconds until fragrant.
- 4
Step 4
- a.Cook the Masala
- b.Add the finely chopped onions to the pan and sauté for 6-8 minutes, until they turn soft and golden brown.
- c.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- d.Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating from the sides of the masala.
- e.Reduce the heat to the absolute minimum. Slowly pour the spiced yogurt mixture into the pan, stirring continuously and vigorously with a whisk or spoon to prevent it from curdling.
- f.Continue stirring and cook on low heat for 2-3 minutes until the yogurt is well integrated and the gravy starts to bubble gently.
- 5
Step 5
- a.Simmer and Finish
- b.Gradually add 2 to 2.5 cups of the reserved gatte cooking water to the pan, stirring to combine. Add the remaining 1.5 tsp of salt and mix well.
- c.Bring the gravy to a gentle simmer over medium heat.
- d.Add the sliced gatte pieces to the gravy. Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the gatte to absorb the flavors.
- e.Turn off the heat. Stir in 0.75 tsp garam masala and 1 tbsp of crushed kasuri methi.
- f.Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, 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 gatte are soft, knead the dough well and ensure it's firm but pliable. The addition of egg naturally makes them softer than traditional gatte.
- 2The key to a non-curdled gravy is to add the whisked yogurt on very low heat while stirring constantly.
- 3Don't skip reserving the gatte cooking water. It's starchy and full of flavor, which helps in thickening the gravy naturally.
- 4For an even richer flavor, you can lightly shallow-fry the boiled and sliced gatte in 1 tsp of ghee until golden before adding them to the gravy.
- 5Let the curry rest for at least 5-10 minutes before serving. This allows the gatte to soak up the gravy and the flavors to meld together beautifully.
Adapt it for your goals.
Traditional (Eggless)
To make the classic version, omit the eggs. Use 3-4 tbsp of curd or a little water to knead the besan dough until firm.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of cashew paste along with the tomato puree.
Spicier VersionSpicier Version
Increase the heat by adding more green chilies or a 1/4 tsp of black pepper powder along with the garam masala at the end.
With Garlic FlavorWith Garlic Flavor
Add 4-5 cloves of finely chopped garlic along with the onions for a more pronounced garlic flavor in the gravy.
Why this is on our healthy list.
Protein Powerhouse
Combining chickpea flour (besan) and eggs makes this dish an excellent source 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 digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Gut-Friendly Probiotics
The use of curd (yogurt) as the base for the gravy introduces beneficial probiotics, which support a healthy gut microbiome and improve digestion.
Frequently asked questions
One serving of this Gatte ki Sabzi with Egg contains approximately 475-500 calories, primarily from the besan, eggs, oil, and ghee used in the preparation.