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Gatte Ki Sabzi – The Story of Mrs. Sanju Jain

Dishes and cuisines have evolved to suit the taste buds of those who eat them. Gatte ki sabzi at Sanju Aunty’s house is one such example. Sheryl, her daughter, tells us that when she made it for the first time, I didn’t like it and then she made it again and I loved it! So, what changed? She laughed and said she had no idea, it just tasted better! Well, we found that instead of making it in the traditional way, that was made in Sanju Aunty’s village using curd as the base, she changed the gravy and reinvented Gatte ki sabzi for her family to enjoy!

When we go for a shoot, we are not just making videos but getting a peep into someone’s everyday life. We met a person who was passionate about gardening and her house plants and the flowers blooming in them were testimony to that. She also has a small farm plot where they grow vegetables. “This year we have planted strawberries, I am eagerly waiting for them”, she said with anticipation.

We had been asked to stay for lunch and were treated to feast! It was beyond our expectation to have a full course meal which included the freshly made gatte ki sabzi, that we could not get enough of, two more vegetables, freshly made chapatis, fruit cream, boondi raita and a pasta salad. There are days when we feel lucky to be doing what we are doing and this was one such day!


Here is the step by step recipe of Sanju Aunty’s version of the classic Rajasthani delicacy, Gatte ki Sabji.


Gate ka atta dough (3-4 persons):

150gms besan

1/4 tsp haldi  1/4 chilli powder

Salt to taste

1 pinch baking soda

1 tsp oil

2 tsp curd

1/4 ajwain crushed

Kneading: 2-3 tsp water for a soft and firm dough.


Oil your palms and roll the dough to let it rest for 12-14 mins.

While the dough rests, time to prepare the gravy

Take a pan, pour 2tsp oil and let it heat.

1/2 tsp jeera whole + garlic 6cloves 2 chopped green chilled + ginger paste 1/2 tsp + 2 chopped onions- Saute on the pan till the onion is light brown or translucent

3 tomatoes chopped till oil releases using the bhuna method

First, mix the cream then add the curd and continue bhuna 1/4 tsp kasoori methi

Mix it well, let it cool.

Note: Don’t add salt to the gravy before adding the curd. Adding the salt may lead to splitting of the curd. 1-1/2 liter water put to boil

Roll out 3-4 inch long doughs.

When the water comes to a rolling boil, drop the long doughs one by one. Ensure the water is boiling hot otherwise the dough cracks. Add slowly to ensure the water temp remains high. Boil for 12-15 minutes.

When the dough swells, cut and check. Cut them into small bite sized pieces and our gatta is ready!

The cooled down gravy goes in the grinder to become a fine paste Add the paste in the pan again and add the water in which the gatta was boiled. It allows the gravy to thicken up because it already has besan.

Add salt to taste 4-5 mins cover and cook

Add water to the gravy.

Add the gatta and on low flame let it cook

Add garam masala

Add coriander to garnish

Add lemon to balance acidity

Your Gatte ki Sabzi is ready! Served best with rice and roti !


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