West Indian
Gatte Ki Sabzi (Besan Dumplings in Yogurt Curry)
Gatte Ki Sabzi (Besan Dumplings in Yogurt Curry) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups besan
- 1.25 cups plain curd
- 1/2 tsp ajwain
- 3/4 tsp turmeric
- 3/4 tsp red chili powder
- 1 tsp coriander powder
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 3 cups water
- 1.25 tsp salt
- 2 tbsp chopped cilantro
How to cook it
- Mix most of the besan with a spoon of ghee, ajwain, a little of the turmeric and chili powder, a pinch of salt, and enough water to form a stiff, smooth dough, kneading well.
- Roll the dough into long, thin ropes and cut into short logs, these are the gatte.
- Drop the gatte into a pot of gently simmering water and cook until they float and firm up, about 10 minutes, then lift out, cool slightly, and slice into rounds. Reserve the cooking water.
- Whisk the curd with the remaining besan, turmeric, chili powder, coriander powder, salt, and a cup of the reserved gatte water until completely smooth.
- Heat the remaining ghee in a pan, add the mustard seeds and cumin seeds, and let them crackle.
- Pour in the curd mixture, stirring constantly so it doesn't split, and simmer gently until it thickens into a curry, about 10 minutes.
- Add the sliced gatte, simmer 5 minutes more, garnish with cilantro, and serve hot with rotis.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gatte Ki Sabzi (Besan Dumplings in Yogurt Curry), read from the same composition Dinejot builds a real meal from.
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gatte Ki Sabzi (Besan Dumplings in Yogurt Curry) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aamti (Goda-Masala Spiced Dal) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses and Dairy
- How this was set
- Hand audited
When to cook it
Gatte Ki Sabzi (Besan Dumplings in Yogurt Curry) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on besan and curd.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.