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Gatte Ki Sabzi Ka Naya Twist! Paneer Gatte Recipe | Chef Ajay Chopra
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Gatte Ki Sabzi Ka Naya Twist. Try this delicious Paneer Gatte Ki Sabzi, a unique combination of soft, flavourful paneer gatte cooked in a rich and masaledar gravy.
Inspired by the traditional flavours of Rajasthan, this recipe brings a delicious twist to the classic gatte ki sabzi. Perfect with roti, paratha, naan or steamed rice, this is a must-try dish for anyone who loves traditional Indian food with a creative twist
Portion: 6-7 pax
Preparation Time: 05 mins
Cooking Time: 50-60 mins
Ingredients:
For Paneer Gatte:
Besan 2 cups
Salt ½ tsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Ajwain ½ tsp
Oil 2 tbsp
Coriander seeds (crushed) 1 tsp
Paneer grated 100 gms
Curd 1 tbsp
Water as required
For Boiling Gatte:
Water as required
Ghee 1 tsp
Salt 1 tsp
Curd 1 tbsp
Oil for deep frying
For Gravy:
Oil 1 tbsp
Jeera 1 tsp
Bay leaf 2–3 pcs
Dry red chillies 3 pcs
Cloves 4–5 pcs
Hing ½ tsp
Onion chopped 1 pc
Green chilli chopped 1 tsp
Ginger & garlic paste 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
Garam masala ½ tsp
Tomato puree 3 pcs
Salt 1 tsp
Curd 1½ cups
Cashew paste 1 tbsp
Clove powder a pinch
Reserved gatta stock as required
Kasuri methi ½ tsp
Method:
Step 1: Prepare the Gatta Dough
In a large mixing bowl, combine besan, salt, turmeric powder, red chilli powder and ajwain.
Mix well, then add the oil and rub it into the flour until the mixture becomes crumbly.
Add the crushed coriander seeds and grated paneer, followed by the curd.
Mix everything together and gradually add water as required to knead into a smooth, soft yet firm dough.
Avoid making the dough too soft, as it should hold its shape while boiling.
Step 2: Shape & Boil the Gatte
Divide the dough into equal portions and roll each portion into small cylindrical logs of even thickness. Meanwhile, bring a pot of water to a boil.
Add ghee, salt and curd to the boiling water and stir well.
Carefully add the prepared gatte and cook for 7–8 minutes or until they float and are cooked through.
Remove the gatte from the water and reserve the cooking stock for the gravy.
Allow the gatte to cool slightly, then cut them into bite-sized pieces.
Step 3: Fry & Soak the Gatte
Heat oil for deep frying and fry the boiled gatte pieces until they turn light golden and crisp.
Remove onto a tissue-lined plate. Before adding them to the gravy, soak the fried gatte in the reserved warm cooking stock for 5–8 minutes.
This helps them soften while retaining their texture. Drain and keep aside.
Step 4: Prepare the Gravy
Heat oil in a pan and add jeera, bay leaves, dry red chillies, cloves and hing. Sauté until aromatic.
Add chopped onions and cook until light golden.
Add chopped green chillies followed by ginger-garlic paste and sauté until the raw aroma disappears.
Add turmeric, coriander powder, red chilli powder and garam masala.
Mix well, then add the tomato puree and cook until the masala thickens and oil begins to separate. Add salt and mix.
Lower the flame and add the curd gradually while stirring continuously to prevent curdling.
Cook until the gravy becomes smooth and the oil starts to release.
Stir in the cashew paste and a pinch of clove powder.
Add enough reserved gatta stock to achieve the desired consistency and bring the gravy to a gentle boil.
Finish by adding crushed kasuri methi.
Step 5: Finish & Serve
Add the soaked paneer gatte to the simmering gravy and cook gently for 3–4 minutes so they absorb the flavours without becoming mushy.
Check the seasoning and adjust if required.
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