A Rajasthani spread is incomplete without this curry recipe.Gatte ki sabji brings forth the typical Marwari style of cooking.Vegan can avoid curd.Can b stored in refrigerator for a week.Good 4 all. Can b served in any occasion, can b packed in lunch box with any soft bread or plain rice.

  • Cook time:
  • Prep time:
  • Yields: serves 4-6 person
  • For Gatta:
  • 250 gram gram flour
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon carrom seeds
  • 1/2 teaspoon red chilli powder / as per taste
  • 1/2 teaspoon garam masala / as per taste
  • 1/2 teaspoon turmeric powder
  • 2 table spoon crushed cashewnuts(toasted)(optional)
  • 2 table spoon raisins(optional)
  • 1 tablespoons oil
  • 1 table spoon curd(vegan can avoid)
  • salt as per taste
  • water as needed
  • For Gravy:
  • 2 tablespoon oil
  • 1-2 dry red red chillies(torn)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • pinch of asafoetida
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/2 tea spoon kasoorimethi(dry fenugreek powder)
  • 1 teaspoon garam masala
  • salt as per taste
  • 1 cup Curd(vegans can use veg stock and lemon juice)

Mix all ingredients for gatta and make stiff dough using water,make long rolls of 1/2 inch thickness and cut in 1 inch length,keep aside.


In a large vessel boil water ,add salt,little bit of oil and turmericwhen water boils ,add gatta and simmer for 10-15 minutes,covered.Keep aside.


In wok/kadai heat oil,add cumin seeds,fenugreek seeds,asafoetida,dry red chilli and beaten curd(vegans can add vegstock and lemon juice),coriander powder,chilli powder,turmeric powder,salt and simmer for 5-7 minutes.


and add gatta,along with boiled water,again simmer for 10-15 minutes.add crushed kasoori methi,garam masala.Serve hot with Batti or steam rice or chapatti or any bread:)

Recipe Reference

i learned it 4fm ma paa,he was a gr8 foodie and whenever he got time he tried to cook something or other for me,miss u paa:(

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