Name: Gatte Ki Sabji | Indian Style Sabji ( No Onion No Garlic ) recipe by Babitha Costa at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: Bengal gram flour- 3\4 cup; Caram seeds (ajwain)- 1\2 tsp; Red chilli powder- 1\2 tsp; Hing powder-1\4 tsp; Yogurt/curd- 1 tbsp; Water-as needed; Salt-1\4 tsp; For the gravy:; Oil- 2 tsp; Whole spices- clove, cardamon and cinnamon; Red chilli powder- 1\2 tsp (adjust); Yogurt- 1 cup; Garam masala- 1\4 tsp; Turmeric powder- 1\4 tsp; Hing powder- 1\4 tsp; Salt to taste; Kasuri methi- for garnish (optional)

ABOUT Gatte Ki Sabji | Indian Style Sabji ( No Onion No Garlic ) RECIPE

This sabji is a Rajasthani based recipe where the gatte is made with bengal gram flour and spices. The gravy can be made in many ways, here I have adopted curd/yogurt based gravy.

Ingredients Serving: 3

Bengal gram flour- 3\4 cup
Caram seeds (ajwain)- 1\2 tsp
Red chilli powder- 1\2 tsp
Hing powder-1\4 tsp
Yogurt/curd- 1 tbsp
Water-as needed
Salt-1\4 tsp
For the gravy:
Oil- 2 tsp
Whole spices- clove, cardamon and cinnamon
Red chilli powder- 1\2 tsp (adjust)
Yogurt- 1 cup
Garam masala- 1\4 tsp
Turmeric powder- 1\4 tsp
Hing powder- 1\4 tsp
Salt to taste
Kasuri methi- for garnish (optional)

Instructions

For the gatte, add all the ingredients, except the water in a bowl. Mix well. If only needed, add water (else omit) and make a non-sticky dough. Make a cylindrical log of it.
Boil water in a pan, slowly drop the logs in it. Let it cook. When done it raises up. Drain from water, cool and cut into cylindrical pieces. Don't discard the water, you can use it in the gravy.
For the gravy:
To the yogurt curd, add the ingredients except the oil and whole spices. Mix it well.
Heat oil in a pan, add in the whole spices and let it's flavors come out. Then add the yogurt mix in to it.
Check for salt and spices. When it begins to boil, drop the gatte into it.
Add the reserved water from the gatte cooking and cook for 5-8 mins in a low flame. Turn it off when it becomes a little thick.
Garnish it with dried methi leaves and serve.

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