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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.
Cuisine Rajasthan
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Protein Rich
Dish Type Gravy Side Dishes
Author Srivalli

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.
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