Palak Ke Gatte | Gatte Ki Sabji

Rajasthani cuisine is a luscious cuisine famous for its rich colour and unique flavors of its spices and herbs. Palak Gatte ki sabji is a North Indian sabji with the combination of gram flour Gatte dipped in spinach curry.

You can make this North Indian sabzi and serve guests or family with tandoori naan or lachcha parantha.

INGREDIENTS FOR TEMPERING

3 TBSP OIL

¼ TSP CUMIN SEEDS

1 TSP CHILLI POWDER

2 TSP CORIANDER POWDER

1 TSP  GARAM MASALA

2 TSP SALT

COARSE GRINDED MASALA

1 THICK CARDAMOM

1 INCH CINNAMON

2 CLOVES

10 BLACK PEPPER

INGREDIENTS FOR GATTE KI SABZI

1.5 BOWL GRAM FLOUR

¼ TSP GARAM MASALA

½ TSP RED CHILLI POWDER

½ TSP CORIANDER POWDER

½ TSP SALT

½ TSP TURMERIC POWDER

¼ TSP FENNEL/ SAUNF

½ TSP COARSE GRINDED CORIANDER SEEDS

5 TBSP OIL

INGREDIENTS FOR TOMATO GRAVY

½ kg TOMATOES

2 GREEN CHILLIES

SMALL PIECE OF GINGER

INGREDIENTS FOR SPINACH GRAVY

½ kg SPINACH

½ TSP SALT

½ TSP SUGAR

RECIPE OF PALAK KE GATTE KI SABJI

STEP 1:

Wash spinach thoroughly with water 2-3 times.

STEP 2:

Add salt and sugar to the spinach and pour some water and keep it boiling for 10 minutes.

STEP 3:

Keep the boiled spinach cool down completely.

STEP 4:

Now grind tomatoes, ginger, and chilies together to make a puree.

STEP 5:

Put kadhai on the gas on low flame & add oil.

STEP 6:

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When oil gets heated add cumin seeds and coarsely grinded masala and then add red chili powder with some water.

STEP 7:

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Add coriander powder, garam masala, salt, and sauté until the oil starts to separate.

STEP 8:

Add Tomato puree and stir & then cover with a lid.

STEP 9:

On the other hand, we will prepare Gatte. Keep 2 glasses of water for boiling.

STEP 10:

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For preparing Gatte we have to mix gram flour, salt, chili powder,garam masala, coriander powder, coarsely ground coriander seeds, fennel/ saunf. Mix them well.

STEP 11:

Now add oil, mix it well.

STEP 12:

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Add sufficient water to make a medium soft dough.

STEP 13:

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Make 3 thick rolls. Put them in the hot boiling water and cover them with a lid. The flame should be low.

STEP 14:

Stir the rolls with a small spoon or knife after 2 minutes. Boil them for 10 minutes.

STEP 15:

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Take out the rolls and cut them into thick pieces.

STEP 16:

Grind boiled and cooled spinach to form a paste.

STEP 17:

When oil is separated from tomato gravy add spinach gravy and stir.

STEP 18:

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After 5 minutes add boiled Gatte. Stir it and cook them for another 10 minutes.

STEP 19:

For garnishing, we will heat 2 tsp oil and add 1 tsp of red chili and red chili powder with some water.

STEP 20:

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Take out Palak Gatte in a bowl and garnish them

Delicious PALAK KE GATTE is ready to eat!

Frequently Asked Questions:

Q1. Which type of gram flour should be used for making Gatte, fine or coarse?

Fine gram flour.

Q2. Should we add hot Gatte just after preparing gravy?

Yes, add them immediately after preparing unless Gatte will become hard after cooling.

About the Author:

She is a homemaker, YouTuber, Blogger & Founder of V Cook – Best Cooking (Specialised in North Indian Food) Classes in Jaipur.

We aim to provide you with delicious & easy Veg Recipes Of India, feel free to contact us at varshabatwara@gmail.com or call 9828566572. Follow us on QuoraFacebookYouTube & Instagram.

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