Paneer Gatta | How to make Paneer Gatta Sabzi

Paneer Gatta is a twist on the popular Gatte ki Subzi from the Rajasthani Cuisines. In this gravy, paneer is added along with besan that makes it rich and extra soft. So this dal and paneer dumplings are steamed or fried and served in a yoghurt sauce.

Traditionally this gatte ki sabzi is prepared with chickpea flour, but you can use moong daal flour as well. Moong dal makes the gatta more lighter than the besan. However, I went ahead and used besan as I was trying to get the original taste in place. This surely makes a wonderful side dish with rice.

I made this subzi for my Rajasthani Thali I prepared during March. Along with Tikadiyas, this yoghurt based subzi tastes really well as with Rice. Many years ago I had made Gatte Ki Sabzi for a Rajasthani Meal, where only a handful of dishes were cooked. This time I wanted to try few more and the thali did end up being little more elaborate though no equal to the Rajasthani thali that is originally served.

We are starting the new Edition from this week. I picked ‘Pick one Protein Rich Ingredient’ for BM#88 week 1 and I will be sharing 3 different dishes with Paneer.

    Step by Step Pictures for making Paneer Gatta SabziPaneer Gatta

Paneer Gatta | How to make Paneer Gatta

For the Paneer Gattas

1 cup Besan / Chickpea Flour
1/2 cup Paneer / Cottage cheese, grated
1/4 tsp Ajwain / Carom Seeds
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1/2 tsp Green Chilli
Handful Coriander Leaves finely chopped
3 tbsp Cooking Oil
Salt to taste

For the Gravy
2 tsp Panch Poran / mix of cumin, fenugreek, mustard, nigella and fennel seeds
2 to 3 Dry Red Chillies
1/2 cup Curds / Yogurt
A Pinch Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
A Pinch Asafoetida / Hing
Salt to taste
2 tsp Ghee

For the Paneer Gattas

Mix all ingredients and make a semi soft dough.
Bring a pot of water to boil
Grease your palm and roll out thin fingers from the dough.
Gently drop these rolls into the boiling water.
Let them get cooked for about 8 to 10 mins on medium flame, then remove using a slotted ladle
Once the gattas cool down, cut into 1 inch pieces.
You can either add the gattas as such or deep fry.
Save the water for use in the gravy.

For the Gravy
Heat ghee in a kadai, add the panch poran, hing, and dry red chillies.
Immediately add the leftover boiled water.
Let boil for 5-7 minutes. Add the prepared gattas.
Switch off the gas.
Now add the beaten curd, salt and spices.
Mix well. Switch on the gas and give it a boil.
Serve with Tikadiyas.

Paneer Gatta | How to make Paneer Gatta

Paneer Gatta is a twist on the popular Gatte ki Subzi from the Rajasthani Cuisines. In this gravy, paneer is added along with besan that makes it rich and extra soft. So this dal and paneer dumplings are steamed or fried and served in a yoghurt sauce.

• CourseMain Dish - Gravies
• CuisineRajasthan
• By Cook MethodStovetop
• OccasionEveryday Meal
• By DietProtein Rich
• Dish TypeGravy Side Dishes

Ingredients

For the Paneer Gattas

• 1cup Besan / Chickpea Flour
• 1/2cup Paneer / Cottage cheese, grated
• 1/4tsp Ajwain / Carom Seeds
• 1/2tsp Red Chilli powder
• 1/2tsp Garam Masala
• 1/2tsp Green Chilli
• Handful Coriander Leavesfinely chopped
• 3tbsp Cooking Oil
• Salt to taste

For the Gravy

• 2tsp Panch Poran / mix of cumin, fenugreek, mustard, nigella and fennel seeds
• 2 to 3 Dry Red Chillies
• 1/2cup Curds / Yogurt
• A Pinch Turmeric powder
• 1/2tsp Red Chilli powder
• 1/2tsp Garam Masala
• A Pinch Asafoetida/ Hing
• Salt to taste
• 2tsp Ghee

Instructions

For the Paneer Gattas

1. Mix all ingredients and make a semi soft dough.
2. Bring a pot of water to boil
3. Grease your palm and roll out thin fingers from the dough.
4. Gently drop these rolls into the boiling water.
5. Let them get cooked for about 8 to 10 mins on medium flame, then remove using a slotted ladle
6. Once the gattas cool down, cut into 1 inch pieces.
7. You can either add the gattas as such or deep fry.
8. Save the water for use in the gravy.

For the Gravy

1. Heat ghee in a kadai, add the panch poran, hing, and dry red chillies.
2. Immediately add the leftover boiled water.
3. Let boil for 5-7 minutes. Add the prepared gattas.
4. Switch off the gas.
5. Now add the beaten curd, salt and spices.
6. Mix well. Switch on the gas and give it a boil.
7. Serve with Tikadiyas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook