Govind Gatte Curry Recipe
Shahi Govind Gatte Curry Without Onion and Garlic
Govind Gatte is a truly royal dish. Here is a comprehensive recipe for Shahi Govind Gatte Curry or Stuffed Gram Flour Dumplings in Rich Gravy, which is typically made without onion and garlic to keep its traditional richness.
While regular Gatte Ki Sabzi features plain chickpea flour (besan) dumplings (gatte) in a spicy yoghurt gravy, Govind Gatte recipe takes it a step further.
This Govind Gatte ki Sabji recipe is divided into three parts: The Dough, The Stuffing, and The Curry.
The Dough – The dough is made with plain chickpea flour (besan) and beaten Dahi (yoghurt) spices, and seasoning.
The Stuffing – The ‘gatte’ (dumplings) are stuffed with a rich, savoury mixture. Common stuffing ingredients include paneer, khoya & dry fruits.
The Rich Gravy: The stuffed dumplings are then simmered in a luscious gravy. This gravy is typically richer than the standard one.
The Royal and Religious Origin of Govind Gatte
The history of Govind Gatte is deeply connected to the overall culinary traditions of Rajasthan, particularly its royal and religious influences.
Govind Gatte is not just a dish; it is considered the “Shahi” (Royal) and most elaborate version of the common Rajasthani dish, Gatte ki Sabzi.
- Regional Necessity: Rajasthani cuisine developed unique cooking methods due to the desert state’s arid climate, which led to a scarcity of fresh green vegetables. Dishes were often made with easily stored, non-perishable staples such as gram flour (besan), dried lentils, and local legumes (such as ker sangri). Gatte ki Sabzi (plain besan dumplings) is the classic example of this resourcefulness.
- The Royal Elevation: The plain Gatte ki Sabzi was transformed into the opulent Govind Gatte for special occasions, royal feasts, and special guests. The term “Shahi Gatte” (Royal Dumplings) directly reflects this elevated status.
- The Name “Govind”: The name Govind Gatte is attributed to the deity Govind Dev Ji (a form of Lord Krishna), particularly revered in Rajasthan. The dish is prepared as a special offering or bhog to the deity, and as such, it traditionally follows a strict no-onion, no-garlic rule, befitting a temple preparation.
The history of Govind Gatte represents the moment the humble, resourceful curry of the desert transformed into a luxurious dish worthy of royalty and divine offering, showcasing the culinary brilliance of the Marwari/Rajasthani people.
The differences in the preparation of Govind Gatte are what define its "Shahi" history.
Key Differences between Regular Gatte and Govind Gatte
| Feature | Regular Gatte Ki Sabzi | Govind Gatte (Shahi Gatte) |
| Gatta Shape | Cylindrical or coin-shaped rolls. | Round (Gol-Matol), resembling a sphere, hence sometimes likened to the round form of Krishna. |
| Interior | Solid besan (gram flour) only. | Stuffed with a rich mixture of Khoya (Mawa), grated Paneer, and dry fruits (like cashews, raisins, figs). |
| Gravy Base | Simple, tangy yoghurt (curd) gravy. | Richer gravy, often incorporating Khoya/Mawa, nuts, and sometimes cream, gives it a much more succulent and creamy texture. |
| Occasion | Every day main course. | Special occasions, festivals, and weddings. |
Shahi Gatte ki Sabzi | Govind Gatte ki Sabzi Recipe
Govind Gatte ki Sabzi is a royal delicacy from the Land of Rajasthan, India. This Govind Gatte recipe below is gluten & wheat-free and made with no garlic or onions.
Shahi Govind Gatte ki Sabji Recipe
Equipment
- 1 Mixing Bowl https://amzn.to/47FmyOz
- 1 Cling Film https://amzn.to/47oahz5
- 1 Cast Iron Frying Pan https://amzn.to/3WCVU3D
- 1 Deep Frying Pan https://amzn.to/4nBtOAG
Ingredients
For Stuffing
- 5-6 Dried fig chopped, अंजीर
- 4-5 Almonds chopped, बादाम
- 5-6 Cashewnut chopped, काजू
- 1-2 fresh Green chilli chopped, हरी मिर्च
- 1 tbsp Coriander leaves chopped, धनिया पत्ता
- ¼ cup Khoya मावा
- Salt to taste नमक स्वादअनुसार
For Dough
- 1½ cups Gram flour बेसन
- Salt to taste नमक स्वादअनुसार
- ½ tsp Turmeric powder हल्दी पाउडर
- 1 tsp Degi red chilli powder देगी लाल मिर्च पाउडर
- 1 tsp Coriander powder धनिया पाउडर
- ½ tsp Carom seeds अजवाइन
- 2 tbsp Ghee घी
- ¼ cup Curd beaten, दही
For Poaching
- Water पानी
- Salt to taste नमक स्वादअनुसार
- 1 Dry red chilli सूखी लाल मिर्च
- 1 tsp Sugar चीनी
- ¼ tsp Carom seeds अजवाइन
- Other Ingredients
- ¼ cup Ghee for frying घी
For Curd Mixture
- 1 cup Curd beaten, दही
- 1 tsp Turmeric powder हल्दी पाउडर
- 1 tsp Degi red chilli powder देगी लाल मिर्च पाउडर
- 1¼ tsp Coriander powder धनिया पाउडर
- ¼ tsp Asafoetida हींग
- A pinch of cumin powder optional , जीरा पाउडर
For Gravy
- 2 tbsp Ghee घी
- 1 Bay leaf तेज पत्ता
- 2-3 Dry red chilli सूखी लाल मिर्च
- ½ inch Ginger chopped, अदरक
- 2-3 Garlic cloves chopped, लहसुन
- 1 Green chilli chopped, हरी मिर्च
Instructions
How to Make Govind Gatta Dough:
- Take a large mixing bowl, and add all the dough ingredients to it. Mix well.
- Knead the mixture into a soft dough. Add 1-2 teaspoon water, if needed.
- Cover the dough with cling film and keep aside for 30 minutes.
How to Make Stuffing:
- Take another mixing bowl, and add all the stuffing ingredients to it. Mix well.
- How to Shape Govind Gatta:
- Apply a little oil on your hands, and make 6-8 balls out of dough.
- Take 1 dough ball in your hands, and press it to make a flat circle of about 3 inches diameter.
- Put 2 teaspoon of stuffing mixture on the flat circle, and bind the dough into a ball again.
- Do the same with all the remaining dough balls.
How to Poach Govind Gatta:
- Heat a large pan, and add enough water to it for boiling dough balls.
- Once the water starts to boil, add the dough balls.
- Boil the dough balls till they become light in weight and start floating on the boiling water surface.
- Take out the dough balls from the water and set them aside.
How to Fry Govind Gatta:
- Heat another pan, and add enough oil to it for frying the dough balls.
- When the oil is hot, add dough balls and fry them till they turn golden brown.
- Above is the picture of how it looks like at this stage.
How to Make Sauce/Gravy:
- Heat another pan. Add 2 tablespoons oil to it.
- When the oil is hot, add bay leaf, cumin, and asafetida.
- When they start spluttering, add the onion-ginger-garlic paste and cook until oil leaves the sides.
- Now add chili powder, coriander powder, turmeric powder, garam masala powder along with 1 cup of water.
- Here you can use the same water which you used for boiling. Cook for another 5 minutes.
- Now add yogurt to it, and stir consistently until it begins boiling.
- Add fried dough balls, and salt according to taste.
- Let it boil covered on medium heat for 7-8 minutes.
- Remove from heat. Garnish with grated paneer.
- Your Rajasthani Govind Gatta curry is ready to be served.
- Serve with any pulao or naan.
Key Differences between Regular Gatte and Govind Gatte
The differences in the preparation of Govind Gatte are what define its "Shahi" history.
A royal delicacy from the Land of Rajasthan, India. This recipe is gluten & wheat free and made with no garlic or onions. Go on and read some more history of Govind Gatte ki Sabji recipe.
Shahi Govind Gatte is from the royal kitchen of the Maharaja of Jodhpur. The gatte (made of chickpea flour or besan dough) is stuffed with dry fruIts like cashew, sultanas & khova & shaped like a modak.
It is then made to boil in butter milk and subsequently fried in ghee. The gravy is rich, fragrant & is made of boiled tomato puree, khova, ghee, thick yoghurt, and saffron. Asafoetida & freshly pounded ground spices.
Finally, the gatte is immersed in the gravy & cooked… Came out delicious & tangy with lovely complex aromas.
FINALLY, TO SUM IT UP
Govind Gatte is not just a dish; it is considered the “Shahi” (Royal) and most elaborate version of the common Rajasthani dish, Gatte ki Sabzi.
- Regional Necessity: Rajasthani cuisine developed unique cooking methods due to the desert state’s arid climate, which led to a scarcity of fresh green vegetables. Dishes were often made with easily stored, non-perishable staples such as gram flour (besan), dried lentils, and local legumes (such as ker sangri). Gatte ki Sabzi (plain besan dumplings) is the classic example of this resourcefulness.
- The Royal Elevation: The plain Gatte ki Sabzi was transformed into the opulent Govind Gatte for special occasions, royal feasts, and special guests. The term “Shahi Gatte” (Royal Dumplings) directly reflects this elevated status.
- The Name “Govind”: The name Govind Gatte is attributed to the deity Govind Dev Ji (a form of Lord Krishna), particularly revered in Rajasthan. The dish is prepared as a special offering or bhog to the deity, and as such, it traditionally follows a strict no-onion, no-garlic rule, befitting a temple preparation.
The history of Govind Gatte represents the moment the humble, resourceful curry of the desert transformed into a luxurious dish worthy of royalty and divine offering, showcasing the culinary brilliance of the Marwari/Rajasthani people.
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I am always happy to read your feedback and if you liked the dish or if you made the dish. :)
Better still, take a picture and post it on Instagram and tag it as #gosumitup
Connect direct – You can also connect with me directly on my Instagram and Facebook or on Pinterest.
And, keep visiting us for more of such awesomeness. Do bookmark gosumitup.com into your web browser now or simply subscribe to our browser notifications.
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