Paneer Gatta is a twist on the popular Gatte ki Subzi from the Rajasthani Cuisines. In this gravy, we mix paneer along with besan to make it quite rich and extra soft. You can steam or boil the gattas, then we can roast or fry to serve in a yogurt 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 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 yogurt-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 a few more and the thali did end up being a little more elaborate though not equal to the Rajasthani thali that is originally served.
We are starting the new Edition this week. I picked 'Pick one Protein-Rich Ingredient' for week 1 and I will be sharing 3 different dishes with Paneer.
I made this Rajasthani Moong Ki Dal with this Paneer gatta to serve with Rajasthani Masala Tikadia,
Step by Step Pictures for making Paneer Gatta Sabzi
Paneer Gatta | How to make Paneer Gatta
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.
- Cook the gattas 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 chilies.
- 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.
Recipe
Paneer Gatta | How to make Paneer Gatta
Ingredients
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
Instructions
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.
Nalini says
Gatta curry with panneer sounds so inviting,its in my to do list.
vaishalisabnani says
Paneer gattas are do soft and melt in the mouth kinds , we simply love this dish from Rajasthan . The gravy too tastes awesome and a perfect combo with a Rajasthani bread .
Farah says
Oooooh that looks amazing! Im always on the look out for new paneer recipes as my daughter loves it!!!
Gayathri Kumar says
I am definitely trying these paneer gatte today for my dinner. They look awesome Valli. This curry will be great with any Indian flat bread..
Varada says
Paneer in the gatte is a nice addition. My daughter loves paneer and yogurt based gravies. Will have to try this soon.
Priya Suresh says
Paneer gaatta looks fabulous Valli, and that curry looks just prefect to have with some rotis, drooling here again.
Rafeeda - The Big Sweet Tooth says
Adding the paneer to the gatta sounds very innovative... love the way the gravy looks, just need some rotis along with it!
Sandhiya says
Paneer gatta looks fantastic. Adding paneer into the traditional gatta definitely make it more delicious, Valli.
Renu Agrawal Dongre says
The paneer gatta sabji looks devine....I use to think that paneer is stuffed in gatta...Got it now , Thanks
Harini says
Very interesting recipe, Valli. We love Gatte ki sabji and I am sure adding paneer to the gatta makes it even more flavorful.
sushma says
Paneer gatta sound interesting. Lovely recipe, will try it soon.
Pavani says
Gatta with paneer sounds absolutely delicious. I've tried the regular version, but this sounds so yummy with the paneer. Lovely share Valli.
Padmajha PJ says
Gatte ki Sabji in itself is yum and when paneer comes into the mix,it makes it even more delicious! This version is new to me but looks delicious