Desi Fiesta

Rajasthani Govind Gatte Recipe | Shahi Gatte Ki sabzi | Gatta Curry ~No onion No Garlic Recipes

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Shahi Gatte ki sabzi
Rajasthani curries are generally made with curd and one of famous curries is Gatte ki sabzi.I am a big fan of gatte ki sabzi which is Chick pea flour dumpling steamed and used in mildly spiced yogurt curry. The shahi version of making this gravy more rich is using mawa in this gravy and the original gatte are stuffed with mawa and dry fruits. Gatte ki sabzi is normally made with no onion no garlic  and When i was thinking about No onion No garlic curries the first thing came to my mind was gatte ki sabzi but since I have already done posting them this is the shahi version i wanted to post for long. I can have them as is as am a big fan of gattas but this rich gravy tastes yummy with any Indian bread. We enjoyed it for dinner yesterday with hot phulkas. You can stuff with grated paneer even instead of mawa it will taste delicious even. I don’t know the history why this gatta curry  is called govind gatte they can also  be called as shahi gatte. Lets quickly move on to the recipe now…Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Gatte ki sabzi Recipe

Govind Gatte Recipe

                                              Category
    Preparation time
   Cook Time
                                              Side dish
15 mins
    15 – 20 mins

  Ingredients 
Rajasthani recipes
  Besan – 1 cup
  Red chilli pd – 1/2 tsp
  Turmeric pd – 1/4 tsp
  Carom seeds – 1/4 tsp
  Curd – 1 tbsp
  Oil – 2 tsp
  Mawa/ Khoya – 1/4 cup ( grated)
  Green chillies – 2 no ( chopped)
  Coriander leaves – 1 tbsp ( chopped)
  Cashews – 2-3 nos( chopped)
  Raisins – 2 -3  no 
  Salt to taste

  For gravy 

  Mawa/ khoya – 1/4 cup ( grated)
  Curd – 1/2 cup
  Red chilli pd – 1/2 tsp
  Turmeric pd – 1/4 tsp
  Cumin seeds – 1/2 tsp
  Cumin pd – 1/2 tsp
  Coriander pd – 1 tsp
  Besan – 2 tbsp
  Oil – 2 tbsp
  Coriander leaves-For garnish
  Curry leaves – 1 sprig
  Salt to taste
  Method 
  • In a bowl add besan , curd,red chilli pd, turmeric,salt, carom seeds, oil and mix them well.
  • For filling mix mawa, green chillies, salt , cashews, raisins,coriander leaves and keep it aside.
  • Add little water and make it a firm dough.
  • Divide the dough to equal balls, take a ball and make a disc.
  • Divide the filling to equal parts , take a part and make a ball..keep it on the disc and cover from all side.
  • Roll to a ball again and keep it on a plate. Do the same for rest of the dough and filling.
  • In a sauce pan boil enough water. After they boil drop the prepared gattas in the water.
  • Cook them well for 10-15 mins till you prick a tooth pick it should come out clean.
  • Strain the gattas and restore the water to use in the gravy.
  • In a sauce pan heat oil add cumin seeds.
  • After they splutter add curry leaves, besan, mawa and saute them  well till the raw smell goes off.
  • Add Red chilli pd , cumin pd, turmeric, coriander pd, salt and the restore water or plain water.
  • After they boil add the gattas and cook them well for few minutes.
  • Beat the curd well and keep it ready.
  • Simmer the flame and then add the curd, Mix them well and cook the gravy for few minutes till the oil float on the gravy.
  • Garnish with Coriander leaves.Serve Hot with roti/ chapathi
Rajasthani dishes
Rajasthani Curries

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