Govind Gatte Ki Sabji is a rich and festive Rajasthani curry made with soft gram flour gatte filled with a delicious mawa, cashew, and raisin stuffing. The stuffed gatte are cooked in a creamy tomato-cashew and mawa gravy, making this dish perfect for special occasions and festive meals.
What makes this recipe special is that it is traditionally prepared without onion and garlic and has a rich, royal flavor from mawa, ghee, nuts, and aromatic spices.
- Rich and festive Rajasthani recipe
- Soft gatte with a delicious mawa filling
- Creamy and flavorful gravy
- Made without onion and garlic
- Perfect for festivals and special occasions
- Delicious with roti, paratha, puri, or rice
For Mawa Stuffing
- ¼ cup mawa (khoya)
- 1 tbsp chopped cashews
- ½ tbsp chopped raisins
- 1 green chili, finely chopped
- ⅛ tsp black pepper powder
- 1 tbsp fresh coriander, chopped
- ¼ tsp sugar
- 1 tsp lemon juice
- ¼ tsp cumin powder
- ¼ tsp coriander powder
For Gatte
- 1 cup gram flour (besan)
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- ½ tsp coriander powder
- ⅛ tsp ajwain
- ¼ tsp cumin powder
- ⅛ tsp black pepper powder
- ½ tsp kasuri methi
- ¼ tsp salt
- 1 tbsp curd
- 1 tbsp ghee
- 2–3 tbsp water
For Boiling Gatte
- 2 cups water
- 1 tsp ghee
For Gravy
- 2 medium tomatoes
- 10 cashews
- 2 green chilies
- 1-inch ginger
- ½ cup curd
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tsp kasuri methi
- ¼ tsp sugar
- 2 tbsp oil
- 2 tbsp ghee
- ¼ tsp cumin seeds
- ¼ tsp black cardamom
- 1 bay leaf
- Small piece of cinnamon
- ¼ tsp fennel seeds
- 2 dried red chilies
- ⅛ tsp hing
- ¼ cup mawa
- 1 tbsp fresh coriander
- Salt, to taste
- ¼ tsp garam masala
- About 1½ cups hot water
Step 1 - Prepare the Mawa Stuffing
- In a bowl, add ¼ cup mawa, chopped cashews – 1 tbsp, chopped raisins 1/2 tsp, finely chopped green chili – 1, and fresh coriander – 1tsp. Add black pepper powder – 1/8 tsp, sugar – 1/4 tsp , lemon juice – 1 tsp, cumin powder -1/8 tsp and coriander powder – 1/8 tsp.
- Mix everything well until all the ingredients are evenly combined.
- The rich and flavorful mawa stuffing is now ready. Keep it aside.
Step 2 - Prepare the Gatte Dough
- Now take a large bowl, add 1 cup besan.
- Then add turmeric powder – 1/4 tsp, red chili powder – 1/4 tsp, coriander powder – 1/2 tsp, ajwain – 1/8 tsp, cumin powder – 1/4 tsp, black pepper powder – 1/8 tsp, kasuri methi – 1/2 tsp and salt.
- Next add 1 tbsp curd and 1 tbsp ghee. Mix everything well.
- Gradually add water and knead to make a soft dough. Add the water little by little, as required. Do not add too much water, otherwise the dough will become too soft and difficult to shape.
- If the dough feels sticky, lightly grease your hands with a little oil or ghee.
- Then sivide the dough into equal portions, depending on the number of gatte you want to prepare.
Step 3 - Prepare the Stuffed Govind Gatte
- Befor making gatte, similarly prepare mawa mixture balls.
- Now take one portion of the besan dough and flatten it gently with your fingers.
- Then place a portion of the prepared mawa stuffing in the center.
- Bring the edges together and seal the stuffing completely inside.
- Gently roll it between your palms to give it a smooth, round shape.
- Make sure there are no cracks in the gatte, otherwise the stuffing may come out while boiling.
- Repeat the process with the remaining dough and stuffing.
Step 4 - Boil the Gatte
- In a wide pan, add 2 cups of water and 1 tsp ghee.
- Bring the water to a rolling boil. Once the water is boiling, carefully add the stuffed gatte one by one.
- Cook them on medium-high heat for approximately 12–15 minutes.
- The gatte will become firm and cooked through.
- It is completely normal if a few small cracks appear on the surface.
- Remove the cooked gatte from the water and keep them aside.
- Do not discard the water in which the gatte were boiled. We will use approximately 1½ cups of this water later to prepare the gravy.
Step 5 - Prepare the gravy base
- Add the following ingredients to a blender: Chopped tomatoes – 2, Cashews – 10, Green chilies – 2 and 1 inch Ginger.
- Blend everything into a smooth paste and keep it aside.
Now take a separate bowl, add ½ cup curd.
Then add turmeric powder – 1/2 tsp, red chili powder – 1/2 tsp, coriander powder – 1 tsp, cumin powder – 1/4 tsp, Kashmiri red chili powder – 1 tsp, kasuri methi – 1/2 tsp and sugar – 1/4 tsp.
Whisk everything together until smooth and well combined. Keep this curd masala mixture aside.
Step 6 - Cook the Gravy
- Now heat a kadhai over medium heat.
- Then add 2 tbsp oil and 2 tbsp ghee. Once hot, add cumin seeds – 1/4 tsp, 1 black cardamom (only seeds) , bay leaf – 1, 1 small piece of cinnamon, fennel seeds – 1/4 tsp, dried red chilies – 2 and hing – 1/8 tsp.
- Allow the whole spices to release their aroma.
- Next add the prepared tomato-cashew paste. Cook the paste well, stirring occasionally to prevent it from sticking to the bottom. Cook until the raw smell disappears and the oil begins to separate from the masala.
- Since Govind Gatte is traditionally prepared as a sattvic dish, no onion or garlic is used in this recipe.
Step 7 - Add the Curd Masala, mawa
- Now lower the flame completely and slowly add the prepared curd masala.
- Keep stirring continuously while adding the curd mixture to prevent it from splitting.
- Cook the masala on low heat until the curd is well incorporated and the oil starts separating from the mixture.
- This step is very important because properly roasting the masalas gives the gravy a deeper and richer flavor.
- If the masala starts spluttering, cover the pan with a lid and cook on low heat for about 5 minutes.
Once the masala is nicely roasted, add ¼ cup mawa. Then add chopped coriander – 1 tbsp, salt to taste and garam masala – 1/4 tsp. Mix everything well.
Cook until the mawa completely blends into the gravy and gives it a smooth, creamy and rich texture.
Step 8 - Add the Gatte Water & gatte
- Now add approximately 1½ cups of the hot water reserved from boiling the gatte. Mix well and increase the flame.
- Bring the gravy to a good boil. Adjust the consistency by adding a little more hot water if required.
Once the gravy comes to a boil, gently place the boiled stuffed gatte into the gravy one by one.
Stir very gently so that the gatte do not break. Cover the pan with a lid and cook on low heat for approximately 10 minutes.
This allows the gatte to absorb the rich flavors of the gravy.
Step 9 - Final Touch
- Once the gravy reaches the desired consistency, add some freshly chopped coriander.
- Turn off the heat. our rich and royal Rajasthani Govind Gatte Ki Sabji is ready to serve.
- Serve hot with roti, paratha, puri or steamed rice.
Serve Govind Gatte Ki Sabji with:
- Steamed rice
- Jeera rice
- Roti
- Paratha
- Puri
For a special presentation, cut one gatta open before serving so the delicious mawa, cashew, and raisin filling is visible.
- Don’t make the gatte dough too soft; add water gradually.
- Seal the stuffing completely to prevent it from coming out while boiling.
- Always add the gatte to boiling water, not cold water.
- Save the gatte-boiling water for the gravy—it adds flavor.
- Add the curd mixture on low heat and keep stirring to prevent splitting.
- Cook the masala properly until the oil separates for the best flavor.
- Handle the gatte gently after adding them to the gravy.
Rajasthani Govind Gatte Ki Sabji | राजस्थानी गोविंद गट्टे की सब्ज़ी बिना प्याज़ लहसुन
A rich and royal Rajasthani curry made with soft besan gatte stuffed withmawa, cashews, and raisins, served in a creamy tomato cashew and mawa gravy.This traditional onion free and garlic-free curry is perfect for festive meals and special occasions.
Ingredients
Mawa Stuffing
- ¼ cup mawa
- 1 tbsp chopped cashews
- ½ tbsp chopped raisins
- 1 finely chopped green chili
- ⅛ tsp black pepper powder
- 1 tbsp chopped coriander
- ¼ tsp sugar
- 1 tsp lemon juice
- ¼ tsp cumin powder
- ¼ tsp coriander powder
Gatte
- 1 cup Gram flour / besan
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- ½ tsp coriander powder
- ⅛ tsp ajwain
- ¼ tsp cumin powder
- ⅛ tsp black pepper powder
- ½ tsp kasuri methi
- ¼ tsp salt
- 1 tbsp curd
- 1 tbsp ghee
- 3 tbsp water
Boiling
- 2 cups water
- 1 tsp ghee
Gravy
- 2 tomatoes
- 10 cashews
- 2 green chilies
- 1- inch ginger
- ½ cup curd
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tsp kasuri methi
- ¼ tsp sugar
- 2 tbsp oil
- 2 tbsp ghee
- ¼ tsp cumin seeds
- 1 black cardamom only seeds
- 1 no bay leaf
- 1 Small piece cinnamon
- ¼ tsp fennel seeds
- 2 dried red chilies
- ⅛ tsp hing
- ¼ cup mawa
- 1 tbsp fresh coriander
- Salt to taste
- ¼ tsp garam masala
- 1½ cups reserved hot water
Instructions
- Firstly, take mawa - 1/4 cup, add chopped cashews - 1 tbsp, chopped raisins - 1/2 tsp , chopped 1 green chili, chopped coriander leaves - 1 tbsp, black pepper - 1/8 tsp, sugar - 1/4 tsp, lemon juice - 1 tsp, cumin powder - 1/8 tsp, and coriander powder - 1/8 tsp to prepare the stuffing. Keep it aside.
- Now mix 1 cup besan with turmeric powder - 1/4 tsp, red chili powder - 1/4 tsp, coriander powder - 1/2 tsp, ajwain (carom seeds0 - 1/8 tsp, cumin powder - 1/4 tsp, black pepper powder - 1/8 tsp, kasuri methi - 1/4 tsp, and salt - 1/4 tsp.
- Divide the dough into portions and similarly mix mawa misture and divide into equal portions.
- Now take 1 gatta flatten it and place mawa stuffing to the center, seal well, and roll into smooth stuffed gatte. Make sure there are no cracks in the gatte, otherwise the stuffing may come out while boiling. Repeat the process with the remaining dough and stuffing.
- Boil 2 cups water with 1 tsp ghee.
- Remove the gatte and reserve about 1½ cups of the cooking water.
- Blend 2 tomatoes, 10 cashews, green chilies - 2, and 1 inch ginger into a smooth paste.
- Now in another bowl take 1 cup curd with turmeric powder - 1/2 tsp, red chili powder - 1/2 tsp, coriander powder - 1 tsp, cumin powder - 1/4 tsp, Kashmiri chili powder - 1 tsp, kasuri methi - 1/2 tsp, and sugar - 1/4 tsp.
- Heat 2 tbsp oil and 2 tbsp ghee in a kadai. Add cumin - 1/4 tsp, black cardamom seeds , 1 bay leaf, 1 small peice of cinnamon, 1/4 tsp fennel seeds, 2 dried red chilies, and hing - 1/8 tsp.
- Add the tomato-cashew paste and cook until the oil separates.
- Lower the heat and gradually add the curd mixture while stirring continuously.
- Cook until the masala is well roasted.
- Add mawa - 1/4 cup, coriander leaves - 1 tbsp, salt to taste, and garam masala powder - 1/4 tsp. Cook until the mawa blends into the gravy.
- Add about 1½ cups reserved hot water and bring to a boil.
- Gently add the boiled gatte.
- Cover and simmer for about 10 minutes.
- Garnish with fresh coriander leaves and serve hot with roti, paratha, puri, or rice.
Video
Notes
This traditional-style Govind Gatte is prepared without onion and garlic. The mawa, cashew, and raisin filling gives the gatte a rich flavor, while the tomato cashew mawa gravy makes the dish especially creamy and festive.
What are Govind Gatte?
Govind Gatte are gram flour dumplings stuffed with a rich mawa-based filling and served in a flavorful gravy.
Can I make this recipe without onion and garlic?
Yes. This recipe is specifically prepared without onion and garlic and follows the traditional style described in the source recipe.
Why should I save the water used to boil the gatte?
The reserved water is used to prepare the gravy and helps add flavor and the right consistency to the curry.
Why did my gatte crack while boiling?
Small cracks can happen and aren’t necessarily a problem. However, make sure the dough is soft but firm and seal the stuffing completely before boiling.
Can I prepare the gatte in advance?
Yes. You can prepare and boil the gatte ahead of time and prepare the gravy closer to serving.
What should I serve with Govind Gatte?
It tastes delicious with roti, paratha, puri, or steamed rice.
