L13 · Lunch · Rajasthan
Gatte ki Sabzi in Hung-Curd Gravy
Rajasthan's desert-kitchen classic: spiced besan dumplings boiled and simmered in a tangy curd gravy. Hung curd makes the gravy thicker and higher in protein, with no cream.
- Region
- Rajasthan (Marwar)
- Diet
- Strictly vegetarian, egg-free
- Prep
- 20 min
- Cook
- 35 min
- Time, as written
- Prep 20 min · Cook 35 min (hung curd strained ahead)
- Serves
- 3
- Difficulty
- Moderate
- Status
- Traditional; gatte boiled, not fried; hung curd used for the gravy
- Good for
- Lunch, festive meals
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Gatte ki sabzi only (about 230 g) | 235 | 12 g | 22 g | 10 g | 5 g | 6 g | 3 g | 5.0 g |
| Full plate: sabzi, 2 whole-wheat rotis | 460 | 20 g | 67 g | 11 g | 5 g | 14 g | 5 g | 4.5 g |
Headline figures are for the full plate as served, with its stated roti, rice or bhakri; the dish alone is shown in the table.
Tier: Good source (plate); the dish alone is High protein. Home-strained hung curd is estimated at about 6 g protein per 100 g. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Gatte
Gravy
Plate
Method
Knead gatte ingredients into a stiff dough. Roll into 4 logs, 1.5 cm thick.
Boil 1 litre water. Add the logs and boil 12–15 minutes, until they float and look slightly glossy. Drain, reserving the water. Cool and slice into 1.5 cm pieces.
Whisk hung curd with besan, turmeric, chilli and coriander powders until smooth.
Heat ghee; add cumin and hing. Lower the heat to the minimum and add the curd mixture, stirring constantly in one direction for 2 minutes so it does not split.
Gradually add 250–300 ml of the reserved water, stirring. Simmer 5 minutes on low.
Add gatte and salt; simmer 5–7 minutes until the gravy coats the pieces. Finish with kasuri methi.
Serve with rotis.
Protein optimisation
- Where the protein comes from
- Besan supplies 9 g per serving; hung curd 3 g.
- Boost
- Add 50 g paneer cubes per serving to the gravy with the gatte (+9 g protein, +130 kcal, +10 g fat).
Variations, serving and storage
- Regional
- Gatte pulao — toss the boiled gatte with spiced rice instead of the gravy.
- Substitution
- Greek yogurt for hung curd.
- Storage
- 2 days refrigerated; reheat gently on low so the gravy does not split.
- Food safety
- Refrigerate within 2 hours.
- Meal prep
- Boil and refrigerate gatte up to 2 days ahead.
Allergens
Milk; gluten (rotis)
Labels: Good source · Soy-free · Whey-free · No added sugar · Gluten-free* (gatte only)
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.