Gatte Ka Saag is a beloved dish from the heart of Rajasthan. As someone who’s made this recipe countless times, I can tell you it’s pure magic how simple gram flour transforms into these amazing dumplings. The yogurt-based gravy adds such a wonderful tang, while the spices create layers of flavor that’ll make your kitchen smell amazing.
About the Recipe
This recipe turns basic ingredients into something extraordinary. The dumplings (gatte) are made from gram flour and spices, then simmered in a rich yogurt gravy. Each bite gives you a perfect mix of textures – soft dumplings with creamy sauce. It’s filling, protein-rich, and without a doubt delicious with hot rotis or rice.
Why You’ll Love This Recipe
You’ll love how the dumplings soak up the tangy gravy flavors. The recipe is budget-friendly and uses pantry staples. The cooking process is straightforward – if you can knead dough and stir a pot, you can make this. The best part? The leftovers taste even better the next day as the flavors develop more deeply.
Gatte Ka Saag
Cooking Tips
– Keep the dough smooth and firm but not too hard
– Don’t overcrowd the pot when boiling the dumplings
– Whisk the yogurt well before adding to prevent curdling
– Add water gradually while making the gravy to control thickness
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour
Serve hot with roti, naan, or steamed rice. Store leftover dish in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Kadhi Pakora
- Besan Ki Sabzi
- Rajasthani Dal Baati
Nutrient Benefits
This dish is packed with protein from gram flour and yogurt. It’s rich in calcium, vitamins, and minerals. The spices like turmeric and cumin offer anti-inflammatory benefits. It’s vegetarian and can be made gluten-free, making it suitable for various dietary needs.
Gatte Ka Saag
Ingredients
- 1 1/4 cups Flour (Gram)
- 2 cups Sour Yogurt
- Salt to taste
- 2 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 cup Oil
- Water to boil
- 3 tsp Cumin Seeds
- 1 cup Water
- 1 tbsp Coriander Powder
Instructions
- Make a soft dough with the gram flour, 1/2 cup yogurt, 3/4 tsp salt, 3 tblsp oil, 3/4 tsp red chilli powder and 1/2 tsp tumeric powder.
- Apply a little oil on the hands and roll out 1x6 inch long cylindrical rolls of the dough.
- Bring the water to a boil and slide in the rolls.
- Cook for 5 to 7 minutes or till they become firm.
- Drain the water and put the rolls aside to cool for 15 minutes.
- Cut into 3/4 inch long pieces.
- Heat the remaining oil.
- Add the cumin seeds and let them crackle.
- Add the gram flour pieces and stir fry for 1 to 2 minutes.
- To the remaining yogurt, add the leftover spices and mix well.
- Add this mixture to the pieces, stir and cook for 2 to 3 minutes.
- Add water and bring to a boil.
- Simmer for 5 to 7 minutes.
- If the gravy is very thick, add a little more water and boil till the oil separates.
- Serve hot.
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Frequently Asked Questions
Can I make the dumplings ahead of time?
Yes. You can boil and store the dumplings for up to 24 hours before making the curry. Keep them in an airtight container in the fridge.
Why did my yogurt curry curdle?
To prevent curdling, whisk the yogurt well before adding it to the pan, keep the heat medium-low, and stir continuously while cooking.
Is there a way to make this recipe less spicy?
Reduce the red chili powder by half and increase the turmeric slightly. The dish will still be flavorful but milder.
How do I know when the dumplings are cooked properly?
They should float to the surface and feel firm when pressed gently with a spoon. Cut one in half – it should be evenly cooked inside.
