Gatte ki Sabzi with Egg

Name: Gatte ki Sabzi with Egg
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup chickpea flour (for gatte); 1 cup yogurt (whisked, for gravy); 4 pcs egg (boiled and peeled); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder (for gatte dough); 0.5 tsp red chili powder (for gatte dough); 1 tsp coriander powder (for gravy); 0.5 tsp cumin powder (for gatte dough); 1 pinch garam masala (for gravy); 1 pinch kasuri methi (crushed); 0.5 tsp salt (divided); 2 tbsp oil (divided); 1 tsp ghee (for gatte dough); 4 cup water (divided, for boiling gatte and making gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

8/10

Soft gram flour dumplings simmered in a tangy yogurt gravy with boiled eggs make this hearty Rajasthani-style curry deeply comforting. It has warm spices, gentle richness, and pairs beautifully with roti or jeera rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

307 cal

SERVINGS

METHOD · 9 STEPS

prep · ~12 min
Boil and peel the eggs.
Place the eggs in water, bring to a boil, then cook until hard-boiled. Cool, peel, and keep aside.
mix · ~7 min
Make the gatte dough.
1.Add chickpea flour to a bowl.
2.Mix in turmeric powder, red chili powder, cumin powder, 1 pinch salt, and ghee.
3.Add a little water at a time and make a firm, smooth dough.
4.Divide the dough into equal portions and roll each into a long log.
boil · ~12 min
Boil the gatte logs.
Bring 3 cups water to a boil in a wide pot. Add the logs and cook until they float and firm up. Remove them, cool slightly, then slice into bite-size pieces. Reserve 1 cup of the cooking water.
TIPDo not make the dough too soft or the gatte may break while boiling.
mix · ~2 min
Whisk the yogurt for the gravy.
Whisk the yogurt with 1 cup water until smooth so it does not split later in the pan.
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, turmeric powder, red chili powder, coriander powder, and the remaining salt.
6.Cook until the tomatoes soften and the masala looks glossy, 5 to 6 minutes.
simmer · ~8 min
Add the yogurt and make the gravy.
Lower the heat and pour in the whisked yogurt slowly, stirring constantly. Add the reserved gatte cooking water and simmer gently until the gravy thickens slightly.
TIPKeep the heat low when adding yogurt so the gravy stays smooth.
simmer · ~10 min
Cook the gatte and eggs in the gravy.
Add the sliced gatte and boiled eggs to the gravy. Sprinkle in garam masala and kasuri methi, then simmer for 8 to 10 minutes so the flavors come together.
garnish
Garnish with cilantro.
serve
Serve hot with roti or rice.

PRO TIPS

What to keep in mind.

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

1
Keep the gatte dough firm, not sticky; soft dough can burst or turn mushy in the boil.
2
Roll the logs evenly so all the gatte slices cook through at the same rate.
3
Cool the boiled logs for a few minutes before slicing to get neat pieces that hold shape in gravy.
4
Always whisk the yogurt until completely smooth before adding it to the pan to prevent curdling.
5
Add the yogurt on low heat and stir continuously until it blends into the masala.
6
Use the reserved gatte cooking water in the curry; it adds body and a deeper besan flavor.
7
Make small slits in the boiled eggs before simmering so the gravy seasons them better.
8
This sabzi tastes even better after 20 to 30 minutes of resting, once the gatte absorb the gravy.