Name: Besan Gatte Ki Sabzi | Besan Gatta Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 350
Ingredients: Khada Masala (sauteed); Cumin Seed - 1 tbsp; Coriander Seed - 1 tbsp; Carom Seed - 1/2 tbsp; Fennel Seed - 1 tbsp; Gatte & Curry; Gram Flour - 250 gm; Khada Masala Powder - 1.5 tbsp (sauteed); Salt - 1tbsp; Green Chili Paste - 1/2 tbsp; Ghee - 3 tbsp; Curd - 2 tbsp; Ghee - 1 tbsp (to grease); Oil - 150 ml; Onion - 2 pcs (large) (Chopped); Curry Leaves - 10-12 pcs; Tomato Puree - 2 pcs (small); Red Chili Powder - 1 tbsp; Turmeric Powder - 1 tbsp; Khada Masala Powder - 1 tsp; Garlic Paste - 1 tbsp; Ginger Paste - 1 tbsp; Salt - 1 tbsp; Coriander-Cumin Powder - 1 tbsp; Coriander - 2-3 tbsp (Chopped); Curd - 5 tbsp; Red Chili Powder - 1 tbsp (Kashmiri); Water - 1/2 glass; Garnish; Coriander - 1 tbsp (Chopped)

Besan Gatte Ki Sabzi | Besan Gatta Curry

(1 votes, average: 5.00)

Besan Gatte is a popular Rajasthani cuisine. Gatta is gram flour-based dumplings that are added to a curd based curry. It is an easy recipe and it tastes really good.

There are different versions of making this gravy. In Punjabi style Gatta curry, no curd is used. Instead, onion is used in the curry.

Even in Rajasthan the ingredients changes depending on the individual’s taste & preferences. Some may even add tomatoes in the curry, whereas, it is absent in the authentic version of this dish. Onions and garlic can also be skipped in this recipe.

It might be time-consuming if you are making this dish from scratch. But all the efforts will be worth the results you will get.

Besan Gatte curry is really delicious and spicy. This dish can be served during lunch or dinner and you can devour it with either rice or roti.

Try our other similar recipes like Cauliflower Kofta Gravy and Stuffed Parwal Recipe.

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Ingredients of Besan Gatte

Khada Masala (sauteed)

Cumin Seed - 1 tbsp

Coriander Seed - 1 tbsp

Carom Seed - 1/2 tbsp

Fennel Seed - 1 tbsp

Gatte & Curry

Gram Flour [बेसन] - 250 gm

Khada Masala Powder - 1.5 tbsp (sauteed)

Salt [नमक] - 1tbsp

Green Chili Paste [हरी मिर्च पेस्ट] - 1/2 tbsp

Ghee [घी] - 3 tbsp

Curd [दही] - 2 tbsp

Ghee [घी] - 1 tbsp (to grease)

Oil [तेल] - 150 ml

Onion [प्याज़] - 2 pcs (large) (Chopped)

Curry Leaves [कढ़ी पत्ते] - 10-12 pcs

Tomato Puree [टोमेटो प्यूरी] - 2 pcs (small)

Red Chili Powder [लाल मिर्च पाउडर] - 1 tbsp

Turmeric Powder [हल्दी पाउडर] - 1 tbsp

Khada Masala Powder - 1 tsp

Garlic Paste [लेहसुन पेस्ट] - 1 tbsp

Ginger Paste [अदरक पेस्ट] - 1 tbsp

Salt [नमक] - 1 tbsp

Coriander-Cumin Powder [धनिया-जीरा पाउडर] - 1 tbsp

Coriander [हरा धनिया] - 2-3 tbsp (Chopped)

Curd [दही] - 5 tbsp

Red Chili Powder [लाल मिर्च पाउडर] - 1 tbsp (Kashmiri)

Water [पानी] - 1/2 glass

Garnish

Coriander [हरा धनिया] - 1 tbsp (Chopped)

Estimated Calories: 3131

Steps for Besan Gatte

Making Ground Spices

Add cumin seeds, coriander seeds, carrom seeds, and fennel seeds in a heated pan. Roast it till it changes color and aroma.

Grind the spices in a mixer jar and keep aside.

For Making Dough

Take a large bowl and add besan, ground masala powder, salt, green chili paste, ghee, curd, and mix everything. Keep in mind to add curd gradually. Make a dough of it.

Apply some cooking oil on your palms so that the dough doesn’t stick. Now make equal measured elongated rolls out of the dough. Steam the dough rolls.

Take a deep vessel. add water and boil it.Now carefully put the dough rolls into the hot water. Boil till the dough rolls are steamed.

Once steamed cut it into pieces. Meanwhile, your dough rolls are steamed grind the curry masala.

For Curry

Heat oil in a pan. Add chopped onion and cook it for a bit.

Add curry leaves and tomato puree. Mix well and cook for a minute.

Add red chili powder, turmeric powder, Khada masala powder, garlic paste, ginger paste. coriander powder, and salt and mix everything. Add chopped coriander and mix everything again.

Add curd gradually and also Kashmiri red chili powder. Mix it carefully.

Now add boiled besan gatta to the masala curry and mix it. Cover the pan with lid and cook for 10 minutes.

Garnish with coriander leaves and serve hot.

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