Last month I spent over a week in Rajasthan. I was in and around Udaipur, and had the time of my life. While I was there I had a version of Gatte ki Sabzi cooked largely in an onion-tomato gravy and I had posted that recipe last week.
However, I have always eaten Gatte ki Sabzi that was made in a yogurt gravy and that is what I am presenting today. This version is easier to make as it involves lesser cooking time but is just as delicious.
I also find this Gatte ki Kadhi version of the curry lighter on the stomach, and given that all the vegetable I really need is an onion, it is perfect for those days when you do not have vegetables at home or are not in a mood to eat them!
Another dry curry that needs no other vegetable apart from an onion is the Andhra Patholi.
Rajasthani Dahi ke Gatte
How to Make Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Ingredients
- 1.5 Cup Besan, Gram Flour
- 2 tbsp Yogurt, Dahi
- 1 tsp Red Chilli Powder
- 1/8 tsp Turmeric
- 1/2 tsp Ajwain, Carom Seeds
- 1 tsp Oil
- To Taste Salt
- As Required Lukewarm Water
- 1 Cup Yogurt, Dahi
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1/2 Cup Finely Chopped Onions
- 1/2 tsp Grated Ginger
- 1/2 tsp Crushed Garlic
- 2 tbsp Finely Chopped Coriander
- 1 tsp Finely Chopped Green Chilli
- 1/8 tsp Turmeric
- 1 Large Pinch Asafoetida, Hing
- 1 tbsp Oil
Notes
- Be sure to cook the Kadhi/Yogurt gravy, on low heat. The yogurt curdles on high heat.
- If you fear that the yogurt will curdle, mix about 1/2 tsp besan in some water and add it to the beaten yogurt.
- For a detailed step-by-step tutorial with photos for the process to make gattas, refer the recipe for Rajasthani Gatte ki Subzi | Gatta Curry with Onion Tomato Gravy.
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