Rajasthani Gatte Ki Curry | बेसन गट्टे की सब्जी | Indian Recipe Without Tomato | Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 942.3K views Nov 20, 2021

Gatte Ki Sabzi | Gatta Curry | इतनी स्वादिष्ट बेसन गट्टे की सब्जी जो मुँह में जाते ही घुल जाये | Gatta Sabzi/Curry | #GatteKiSabzi #GattaSabzi #GattaCurry You can expect an amazing, mouth-watering dish with this recipe. But you can also expect to get some ‘turmeric fingers’! What are these? Well, without realising, many times we end up wiping our hands on our clothes/apron, leaving behind an imprint with turmeric. Turmeric or haldi stains are quite common across Indian households because haldi is used so frequently in our everyday dishes. But, while being common, it is also an extremely tough stain to get rid of. I only trust the New @ArielIndiarange of detergent powders, that can tackle even these impossible stains in just 1 wash. So the next time you encounter ‘turmeric stains’, why don’t you try Ariel?

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR GATTA

Gram Flour (Besan) - 1 cup
Coriander seeds (lightly pounded) - 1tbsp
Cumin (lightly pounded) - 1tbsp
Chilli flakes - 2tsp
Coriander powder - 2tsp
Turmeric - ¾ tsp
Salt - to taste
Baking soda (optional) - a tiny pinch
Curd - ¼ cup
Ghee/Mustard oil - 3tbsp
Water - a dash (only if required)

FOR GATTA CURRY

Curd - 2cups
Salt - to taste.
Chilli powder - 2tsp
Coriander powder - 2 tbsp
Turmeric - ¾ tsp
Ghee - ¼ cup
Asafoetida (heeng) - ½ tsp
Dry red chilli - 2 nos
Cumin (lightly pounded) - 2tsp
Coriander seeds (lightly pounded) - 1tbsp
Ginger chopped - 1tbsp
Ginger chopped - 1tbsp
Onion chopped - ½ cup
Green chilli chopped - 2nos
Water - 2 cups
Salt - to taste
Kasoori methi powder - ½ tsp
Coriander chopped - a handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Rajasthani Gatte Ki Curry?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.