Gatte Ki Sabzi | Dhaba Style Recipe | गट्टे की सब्ज़ी बनाने का तरीका | Chef Sanjyot Keer

Summary

In this video, Sanjyot Keer demonstrates how to make a flavorful Rajasthani Gatte ki Sabzi, a popular dish that can be prepared with or without onions and garlic. The recipe begins with making soft Gatte (dumplings) using gram flour, curd, and a blend of spices. Sanjyot shares tips to prevent Gatte from becoming hard or breaking during cooking. The Gatte are then added to a rich, spiced gravy, which can be made with or without onions and garlic, creating a delicious curry that pairs perfectly with roti or rice.

Takeaways

• 😀 Gatte ki Sabzi is a popular and easy-to-make Rajasthani dish made from gram flour dumplings (Gatte) cooked in a rich, spiced gravy.
• 😀 The Gatte dough should be soft and sticky, incorporating ghee, oil, curd, and a variety of spices like turmeric, red chili powder, and dried fenugreek leaves.
• 😀 To ensure soft Gatte, it's essential to knead the dough properly and avoid adding too much water due to the presence of curd and ghee.
• 😀 Boil the shaped Gatte for 12-15 minutes in water until they float and expand. Let them cool before slicing them into 1 cm thick pieces.
• 😀 Optional: Fry the Gatte after boiling for enhanced texture and flavor, but it's not required. You can add them directly to the gravy if you prefer.
• 😀 The gravy can be made with or without onions and garlic, depending on dietary preferences. Skip onions and garlic for a simpler recipe.
• 😀 The gravy base includes sautéed ginger, garlic, green chilies, onions (if using), and a blend of spices like turmeric, Kashmiri red chili powder, and coriander powder.
• 😀 A smooth curd mixture is essential for the gravy, which should be cooked thoroughly to remove the raw taste and reduce acidity.
• 😀 Always adjust the gravy’s consistency with reserved water from boiling the Gatte. This water helps thicken the gravy and adds flavor.
• 😀 Once the gravy is prepared, add the Gatte pieces, simmering for 7-8 minutes to allow them to absorb the masala and thicken the gravy.
• 😀 The finished dish is rich and flavorful, perfect when served with roti, tandoori roti, bajra roti, or rice.

Q & A

What are the key ingredients required to make Gatte for Gatte ki Sabzi?

The key ingredients for making Gatte include gram flour, curd, ghee, oil, dry spices such as coriander, cumin, fennel seeds, turmeric powder, Kashmiri red chili powder, carom seeds, and dried fenugreek leaves.

Why is it important to knead the dough for Gatte for 4-5 minutes?

Kneading the dough for 4-5 minutes helps make the dough tensile and soft, which results in Gatte that are tender and do not crumble during cooking.

How should you shape the dough to make Gatte?

After kneading, divide the dough into portions and shape each portion into a long cylinder, similar to how a sheekh kabab is shaped.

How do you know when the Gatte are cooked in boiling water?

The Gatte are cooked when they expand and float to the surface with small bubbles on their surface. This typically takes around 12-15 minutes.

Can you use the water from boiling the Gatte in the gravy?

Yes, the water used to boil the Gatte should not be discarded. It contains the flavor of the Gatte and traces of gram flour, which helps thicken the gravy.

What is the benefit of frying the Gatte before adding them to the gravy?

Frying the Gatte enhances their texture, helping to retain moisture and improving the overall flavor. It also makes them slightly crispy on the outside.

What is the key to making a smooth and well-balanced gravy?

The key to making a smooth gravy is to sauté the ginger, garlic, and spices until golden, then add a smooth curd mixture with a well-blended combination of spices to avoid lumps.

How can you adjust the consistency of the gravy for Gatte ki Sabzi?

If the gravy is too thick, add the reserved water from boiling the Gatte to thin it out. The Gatte will absorb some of the liquid, thickening the gravy further.

How long should the curd mixture be cooked to ensure the rawness is removed?

The curd mixture should be cooked for 12-15 minutes to ensure the rawness is completely cooked out, and the acidity of the curd reduces.

What alternatives can be used in Gatte ki Sabzi for those who do not eat onions and garlic?

For a version without onions and garlic, skip the sautéing of onions and garlic. Instead, directly add the dry spices to the ghee, then add the curd-spice mixture to make the gravy.