Rajasthani Gatte ki Subzi | Gatta Curry

I went to Udaipur recently and one of the highlights of the trip was the great food: Rajasthani Gatte ki Subzi, Ker Sangri, Ghevar, Gajak, Rajasthani Kadhi, Dal-Baati-Churma, Pyaaz ki Kachori, Dal Kachori, and so much more.

I had as much fun gorging on food as I has visiting the City of Lakes (as Udaipur is called) and Kumbhalgarh.

I have had Rajasthani Gatte ki Subzi (also called by Gatta Curry) before but it is has always been in a yogurt gravy. In Udaipur, I had it many times and always in a tomato-onion gravy. This recipe tries to replicate what I ate on my trip to Rajasthan. You will find any number of recipes for the Gatte ki Subzi on the net, each unique to the part of Rajasthan it belongs to. 🙂

I made everything from scratch and so have also tried to capture the step-by-step process in photos. I will post other variations of this Gatta Curry as and when I try them.

Here is the recipe for Gatte ki Sabzi with Dahi.

Do also try my recipes for Rajasthani Kachi Haldi ki Sabzi and Amrud ki Sabzi | Guava Curry.

How to Make Rajasthani Gatte ki Subzi | Gatta Curry in an Onion Tomato Gravy

Time: 75 Minutes

Serves: 4

Ingredients for Gatta

1. Besan – 1.5 Cup
2. Red Chilli Powder – 1 tsp
3. Turmeric – 1/8 tsp
4. Yogurt – 2 tsp
5. Oil – 1 tsp
6. Salt to Taste
7. Lukewarm Water, as required

Ingredients for the Gravy

1. Finely Chopped Onion – 1.25 Cups
2. Finely Chopped Tomato – 1 Cup
3. Coriander Powder, Dhania Powder – 1 tsp
4. Red Chilli Powder – 1 tsp
5. Turmeric – 1/4 tsp
6. Grated Ginger – 1 tsp
7. Crushed Garlic – 1 tsp
8. Cumin Seeds – 1 tsp
9. Asafoetida – 2 Large Pinches
10. Finely Chopped Green Chillies – 2 or 3
11. Beaten Dahi | Yogurt – 1/4 Cup
12. Oil – 2 tbsp
13. Salt to Taste

Making the Gatta

1. Sieve the besan, if required.
2. Warm 1 tsp oil.
3. Add the red chilli powder, turmeric, salt, yogurt and warm oil to the besan.
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   Making the Dough For Gatta

4. Mix well.
5. If required, add some lukewarm water to make a firm but pliable dough (puri dough consistency).
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   The Dough for the Gatta

6. Cover and set aside for 10 minutes.
7. Divide the dough into 4 equal parts.
8. Roll each part into a cylinder about 3/4″ in diameter.
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   Roll the Dough into Cylinders

9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
10. After the water starts boiling, add the Gatta rolls to the water.
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    Add Besan Rolls To Boiling Water

11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.
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    Cooking the Gatta Rolls

12. Turn off the heat.
13. Reserve about 3/4 cup of water in which the gatta rolls were cooked.
14. Drain the rest completely from the gatta rolls.
15. Let the cooked gatta rolls cool for about 10 minutes.
16. Cut the rolls into 3/4″ pieces.
17. Set aside.

Making the Gatta Curry | Gatte ki Subzi

1. Over a medium flame, heat 2 tbsp oil.
2. Add the cumin seeds and stir-fry.
3. When the cumin seeds start to change colour, add the asafoetida and chopped onions.
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   Add Chopped Onions

4. Add about 1/2 tsp salt. The salt helps the onions brown faster.
5. Stir-fry the onions till they start to brown.
6. Add the tomatoes, green chillies, ginger, and garlic.
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   Add Tomato, Green Chillies, Ginger, and Garlic

7. Stir-fry till the tomatoes are stewed.
8. Add the dhania powder, red chilli powder, turmeric, and salt. Be careful with the salt, as we added some earlier.
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   Add the Dry Spices

9. Mix well and cook for about 5 minutes.
10. Add the gatta.
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    Add the Gatte

11. Mix well.
12. Add 1/2 cup of the water in which the gatte were cooked.
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    Add Water

13. Cook for 5 to 7 minutes till the gravy thickens.
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    Cook the Gatta in the Gravy

14. Turn the heat to low.
15. Add the yogurt.
16. Mix well.
17. On low flame, cook for 5 to 7 minutes.
18. Cover and let the Rajasthani Gatte ki Subzi (Gatta Curry) rest for about 10 minutes.
19. Garnish with fresh coriander.
20. Serve the Gatte ki Subzi warm with rotis or rice.

Tips/Notes

• I added 1 tsp Ajwain to the oil that was added to the gatta. This was a tip I got from a friend.
• You can also add some garam masala and/or amchur powder to the gravy.
• Ensure the water is boiling before you add the gatta rolls.
• Keep a close eye on the gatta rolls as they are boiling. Remove from heat and drain as soon as they start to float to the top. Otherwise the gatta will become hard.
• I make the Gatta Curry about 1 hour before eating it. This helped the Gatta absorb some of the flavours.