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.