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You are here Home > Reluctant Chef > Rajasthani Gatte ki Subzi Recipe

Main Course Recipe by reluctant_chef

 30 mints  4

A popular traditional Marwari dish, very flavourful!


Besan (chana ka atta or gram flour)
Baking soda
Dhaniya jeera powder
Red chilli powder
Jeera (cumin seeds)
Kasouti methi
Garam masala chilli powder
Corriander leaves for garnishing

Take 2 cups besan, one pinch ajwain crushed in your hand, salt haldi, red chilli powder, one pinch baking soda, 2 tbsp oil and 2-3 tbs dahi (add the firmer part of dahi) and mix it well.
Then grease the palms and make long rolls.

Then boil water in a pan and adds the rolls in the water. Let it cook for 10-15 minutes. Them allow it to cool and cut into pieces of 1/2cm. each.

The crush 2 tomatoes in a blender and make a paste.

The heat oil in a pan, saute jeera, garli ginger paste, hing, kasouti methi, on a low flame. Then add haldi powder, dhaniya jeera powder, garam masala and red chilli powder. Then add tomato paste. Cover it and let it cook, keep stirring occasionally for about 5 min for the water content to reduce. It will it to leave some oil and the colour to change to a darker red. Add salt to taste.

Then add one cup blended dahi and keep stirring. Add one cup water. (You can always add more water later if you like your subzi watery). Once mixture starts boiling, add the gatta pieces. Cover and let it cook for about 5 min on medium flame. Then add corriander leaves. Your gatte ki subzi is ready.

Take it out in a serving bowl, garnish with more corriander leaves.


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