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Jain Gatte ki Sabzi

The Quirky Foodster Team

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20 minutes
Prep
30 minutes
Cook
4
Servings

Ingredients

  • For the gatte:
  • 150 g (1 1/3 cups) gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp asafoetida
  • 1/2 tsp carom seeds (ajwain)
  • 2 tbsp oil
  • Salt, to taste
  • Water, to knead
  • For the gravy:
  • 240 g (1 cup) plain yogurt, whisked smooth
  • 2 tbsp gram flour (besan)
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 500 ml (2 cups) water
  • Salt, to taste
  • 10 g (2 tbsp) fresh coriander, chopped

Method

  1. Make the gatte dough: combine the gram flour, turmeric, chilli powder, asafoetida, carom seeds, oil and salt, and knead with a little water into a firm dough. Roll into thin logs about 2cm thick.
  2. Bring a large pot of water to a gentle boil. Slide in the gatte logs and simmer for 12-15 minutes until firm and cooked through. Remove with a slotted spoon, reserving the cooking water, and once cool enough to handle, slice into 2cm pieces.
  3. For the gravy, whisk the yogurt with the gram flour and a splash of water until completely smooth and lump-free (this prevents splitting later).
  4. Heat the oil in a pan, add the cumin seeds and asafoetida, and sizzle for 20 seconds. Add the turmeric, coriander powder and chilli powder, and stir briefly.
  5. Lower the heat, then gradually whisk in the yogurt mixture, stirring constantly to prevent curdling. Add the water and salt.
  6. Bring to a gentle simmer, stirring often, and cook for 10-12 minutes until the gravy thickens slightly.
  7. Add the sliced gatte and simmer for a further 5 minutes so they absorb the gravy's flavour.
  8. Finish with fresh coriander and serve hot with rice or roti.

Introduction: Gatte ki sabzi comes from Rajasthan's arid Marwar region, where fresh vegetables were historically scarce
and gram flour dumplings simmered in a spiced yogurt gravy became a clever, filling substitute. The dish is
naturally suited to Jain cooking, since it never relied on onion or garlic in the first place — its savour comes
from yogurt, whole spices and asafoetida.

Cultural Background: Gatte ki sabzi comes from Rajasthan's arid Marwar region, where fresh vegetables were historically scarce
and gram flour dumplings simmered in a spiced yogurt gravy became a clever, filling substitute. The dish is
naturally suited to Jain cooking, since it never relied on onion or garlic in the first place — its savour comes
from yogurt, whole spices and asafoetida.

Tips: Keep the gravy at a gentle simmer, not a hard boil, once the yogurt is added, to avoid it splitting. Save a little of the gatte cooking water — a splash can loosen the gravy if it thickens too much.

Variations: Pan-fry the sliced gatte briefly in a little oil before adding to the gravy for extra texture. Add a pinch of dried fenugreek leaves at the end for a more Rajasthani, earthy aroma.

Storage: Keeps in an airtight container in the fridge for up to 2 days.

Reheating: Reheat gently in a pan over low heat, stirring often, for 6-8 minutes; do not boil hard.

Nutrition (approximate, per serving)
Approx. 260 kcal, 10g protein, 15g fat, 21g carbohydrate, 4g fibre per serving.

Vegetarian / Vegan
Vegetarian as written; use a thick plant-based yogurt to make vegan.

FAQs:

Q: Why did my yogurt gravy split?

A: This usually happens if the yogurt is added over high heat or not whisked smooth first with the gram flour, which helps stabilise it.

Q: Can the gatte be made ahead?

A: Yes, boil and slice them up to a day ahead and refrigerate; add to the freshly made gravy just before serving.

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