Govind Gatte Curry (Gravy): A Royal Rajasthani Delight

• Servings: 6-8
• Preparation time for govind gatte: 10-12 minutes.
• Steaming time for govind gatte: 10-12 minutes.
• Frying time of govind gatte: 4-5 minutes.
• Preparation for gravy: 4 minutes.
• Frying masala time: 9-10 minutes.
• Cooking time: 10-11 minutes.
• Total time: 54 minutes.

Govind Gatte is a rich and flavourful dish from the royal kitchens of Rajasthan. It is a special variation of the common Gatte ki Sabji. The dish a popular choice during weddings, celebrations, and special occasions.

For my version of Govind Gatte, I prepared a rich stuffing using paneer, chopped nuts, and few strands of saffron, which added both flavour and aroma to the dish.

Instead of boiling the gatte in water as traditionally done, I opted to steam them, which helped retain their shape and enhanced their texture  too.

The saffron-infused stuffing gave the gatte a luxurious feel, and the combination of soft paneer and crunchy nuts create a delightful contrast in every bite. This small variation not only made the gatte more aromatic but also gave the entire dish a royal touch.

I first prepared dough, by kneading besan (gram flour).

Stuffed it with the rich filling, and then steamed and shallow fried. These golden dumplings are then simmered in a luscious, creamy yogurt-based curry.

It pairs wonderfully with Lachchha Paratha, Puri, Roti, or Jeera Rice, and holds a cherished place in Rajasthani thali meals.

Ingredients:

For Govind Gatte Dough:

• Besan (Gram Flour): 200 gm
• Turmeric powder: 1/2 teaspoon
• Chilli powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Garam masala powder: 1/4 teaspoon
• Salt: 1 teaspoon
• Ajwain (carrom Seed): 1/2 teaspoon
• Cumin: 1 teaspoon
• Mustard oil/cooking oil: 1 tablespoon
• Curd: 100 gm.
• Meetha Soda: 1 pinch (optional)

For stuffing Govind Gatte:

• Paneer: 100 gm.
• Cashew nut (Chopped): 10-12no.
• Almond (Chopped) 10-12 no.
• Saffron: 1 pinch
• Salt: 2 pinch

For curry (Gravy):

• Mustard Oil: 5-6 tablespoon
• Ghee: 20 gm (optional)
• Bay Leaf: 2 no.
• Cumin: 1 teaspoon
• Onion: 2 no.(optional)
• Tomato: 2 no. (optional)
• Ginger (paste):1 teaspoon.
• Coriander Powder: 1 tablespoon
• Cumin powder: 1 teaspoon
• Red Chilli powder : 1 teaspoon
• Garam masala powder: 1 teaspoon
• Curd: 150-200 ml.
• Salt: 1teaspoon (as per curry quantity)
• Coriander leaf: 2 table spoon (chopped)

Preparation:

For raw govind  gatte:

1. In a mixing bowl; add all Govind Gatte dough ingredients, make the dough with the required quantity of curd and make it like roti dough.
2. Divide this dough into 12-15 parts, give them in ball shape. (You can make more as per your wish), keep aside.
3. In a mixing bowl; crumble paneer, add chopped almond, cashew nut, salt and saffron, give a good mix. Divide into 12-15 parts (equal to dough ball), give small ball shape (for easy stuffing). Stuffing is ready, keep aside.
4. Take one dough ball ; grease your palm with oil, give dough to hollow bowl shape, fill one ball of  prepared fillings into bowl.
5. Fold carefully and close; give a shape of ball, raw Govind Gatte is ready.
6. Put all raw Govind Gatte into the steamer/rice cooker for steaming or boiling as per your choice.
7. Let it cool to room temperature; slightly press with your finger to develop small cracks,  keep aside.

Frying the steamed Govind gatte:

1. In a fry pan heat 2-3 tablespoon of oil, when it starts to smoke add steamed and cracked Govind Gatte.
2. Shallow fry this on medium flame for couple of minutes, take out from the fry pan, keep aside.

Preparation for gravy:

1. Chop onion and tomato into small pieces, Keep aside.
2. In a mixing bowl blend curd; add powder masala, give a good mix, wet masala is ready, keep aside.

Method:

Making curry:

1. In a fry pan put oil; when it starts to smokes, add cumin and bay leaf, sputter for few seconds.
2. Add chopped onion, stir fry for couple of minutes or until onion becomes translucent, add tomato and  ginger paste.
3. Add wet masala, stir fry continuously on lower heat till oil separates from the masala (about 3-4 minutes).
4. Add 2-3 cups of hot water; let it boil for 3-4 minutes, add fried Govind Gatte, continue cooking for couple of minutes.
5. Lower the heat, continue to cook for another 4-5 minutes, add Garam masala powder and butter.
6. Cover the lid and put off the flame. Rest it for 5 minutes.
7. Pour it into the serving bowl. Decorate with coriander Leaves.
8. Now “Govind Gatte Curry (Gravy): A Royal Rajasthani Delight” is ready to  be served.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Govind Gatte Curry (Gravy): A Royal Rajasthani Delight by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.