July 8, 2014

Rajasthani Gatta Curry / Gatte Ki Sabji / Gatte Ki Saag / Gatte Nu Saag

          I always wonder the variety of curries from Northern India. One very popular dish from Rajasthan where people love spicy food is a purely vegan curry prepared in fact without vegetables. I got this recipe from my good friend Reetu Upadhyay. She is excellent with Punjabi and Marwadi recipes. She has been my guru for all North Indian Dishes.

           Gram flour dumplings(Gattas) in yogurt curry with flavors of spices is the specialty of this dish. This may look like a lengthy process but its not. I am happy to explain every little step so the post went a bit lengthy. It does taste like Morru curry or Kaddi but adding these Gattas make the curry extremely wonderful. This has more of gram flour so people with gastric problems can avoid trying this or have only a little to taste. Truly a recipe that can be made for vrath with no use of Onion, Tomato or garlic. Sides very well with Roti or Rice.


For Making Gatta:
Gram flour / Besan - 1 cup
Coriander seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ajwain / Carom seeds - 1/4 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as needed
Oil / Ghee - 1 tablespoon
Curd / Yogurt - 1-1/2 tablespoon

For Making Curry:
Gram flour - 1/3 cup
Water - 1-1/2 cups (Gatta cooked water)
Yogurt / Curd - 2/3 cup
Asafoetida - 1/4 teaspoon
Coriander powder - 3 teaspoons
Chilli powder - 1 teaspoons
Turmeric powder - 1/2 teaspoon
Salt - as needed

To Temper:
Oil - 2 tablespoons(Use less if you need)
Mustard Seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon

To Garnish:
Kasoori Methi - a pinch (Optional)
Coriander leaves - 1 tablespoon(Finely chopped)


For making Gatta:
  • Crush Coriander seeds and ajwain to gether using chappathi roller. To a bowl add Gram flour, Crushed coriander seeds, ajwain and all other ingredients under "For Gatta" and make them like a dough. Remember we dont need a soft dough but firm enough. Do not add water. Dough will be sticky while kneading but will become firm as we knead.

  • Divide the dough to 3 equal parts. roll the dough like small sausages. By the side boil some water in a bowl(Deep enough to dip the gatta) and add these gattas. Remember water should boil very well while adding gatta inside. Cook them in medium high heat for 10 to 12 minutes (you will see them floating on top with small bubbles on it when its done). 

  • Drain the gatta, reserve the water in a separate bowl to use while making gravy. Slice these gatta's to pieces of about 1/4 inch thick. Shallow fry them until golden brown and crispy, keep aside (We can also deep fry them or completely avoid this process and add them directly to curry after slicing).

  For Making Curry:
  • Take a bowl, Mix water, gram flour together without lumps and keep aside(I used water in which Gatta was cooked). In another bowl mix yogurt, asafoetida, coriander, chilli, turmeric powders, salt and keep aside.

  • Heat oil in a pan and add all the ingredients under "To Temper" column. Once mustard splits, remove the pan from the stove, add curd batter we prepared and keep stirring to avoid curdling. Add water mixed with gram flour to it and cook for 10 minutes on medium flame. Keep stirring in the middle. Add some more water if the curry looks too thick after boiling.

  • Once it boils check salt and add Gatta with Kasoori Methi. Stir well and keep it closed on Lowest flame for 10 minutes(This is the stage the Gatta soaks the curry). Add coriander leaves and switch off. Let it sit for 10 minutes before serving.

My Notes:
  • The Dough of gatta should not be very soft, it should be firm enough so that they dont break while boiling.
  • Add Gatta only after water starts to boil very well. When they float on top it means they are done. If they dont float after 10 to 12 minutes of cooking then slightly lift them from bottom because it might have stuck in the bottom.
  • Reserve the water in which gatta was cooked.
  • Shallow fry or Deep frying is optional. Many dont do that but it enhances flavor and taste.
  • While adding curd to heat there are chances of curdling and that is the reason I suggest to remove from stove and add the curd, stir well to avoid curdling. Add water according to the thickness required but creamy curry is what the actual gravy should be. 

Happy to Link this post for 73rd Edition of MLLA

Foodfor7stagesoflife - Radhika Vasanth
The Well Seasoned Cook - Susan.L.Wolfe