Gatte ki Sabzi with Egg
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.
For 4 servings
- 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.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the gatte dough firm, not sticky; soft dough can burst or turn mushy in the boil.
- 2Roll the logs evenly so all the gatte slices cook through at the same rate.
- 3Cool the boiled logs for a few minutes before slicing to get neat pieces that hold shape in gravy.
- 4Always whisk the yogurt until completely smooth before adding it to the pan to prevent curdling.
- 5Add the yogurt on low heat and stir continuously until it blends into the masala.
- 6Use the reserved gatte cooking water in the curry; it adds body and a deeper besan flavor.
- 7Make small slits in the boiled eggs before simmering so the gravy seasons them better.
- 8This sabzi tastes even better after 20 to 30 minutes of resting, once the gatte absorb the gravy.
Adapt it for your goals.
Spicier
Increase green chili and red chili powder, or lightly fry the boiled eggs before simmering for a bolder, more robust curry.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase hing and ginger, and keep the tomato-yogurt base for a lighter satvik-style version.
low oilLow-oil
Use less oil for the masala and rely on slow cooking the onions and tomatoes well; the yogurt and besan still give body.
egg freeEgg-free
Make it as classic gatte ki sabzi by omitting eggs; ideal if you want a more traditional vegetarian Rajasthani curry.
Why this is on our healthy list.
Protein-Rich Combination
Chickpea flour and eggs together make this curry especially satisfying and helpful for a more filling meal.
Contains Fermented Dairy
Yogurt brings tang plus beneficial dairy nutrients, while also adding creaminess without needing a heavy cream base.
Fiber From Besan and Vegetables
Chickpea flour, onion, tomato, and herbs contribute fiber that adds substance and balance to the dish.
Frequently asked questions
Usually the heat was too high or the yogurt was not whisked smooth first. Add it on low heat and stir constantly as it goes in.
