Paneer Gatta | How to make Paneer Gatta Sabzi

Paneer Gatta Sabji

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.

Paneer Gatta Sabji    Step by Step Pictures for making Paneer Gatta SabziPaneer GattaHow to make Paneer Gatta Sabji 1

How to make Paneer Gatta Sabji 2

How to make Paneer Gatta Sabji 3

Paneer Gatta | How to make Paneer Gatta

Ingredients Needed

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

How to make Paneer Gattas

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.

How to make Paneer Gatta Sabji

Print Recipe
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.
Paneer Gatta Sabji
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Rajasthan
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Protein Rich
Servings
Ingredients
For the Paneer Gattas
For the Gravy
Cuisine Rajasthan
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Protein Rich
Servings
Ingredients
For the Paneer Gattas
For the Gravy
Paneer Gatta Sabji
Votes: 0
Rating: 0
You:
Rate this recipe!
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.

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13 comments

  1. Gatta with paneer sounds absolutely delicious. I’ve tried the regular version, but this sounds so yummy with the paneer. Lovely share Valli.

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