07/03/2026
Rajwadi Gutta Curry 🥘🥘🐫🐫
Lost Food of Rajasthan 🐫🐫
Ingredients
For Gatte (Besan Dumplings)
1 cup besan (gram flour)
2 tbsp curd
2 tbsp ghee
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp ajwain (carom seeds)
Salt to taste
2–3 tbsp water (for kneading)
For Royal Gravy
2 tbsp desi ghee
1 tsp cumin seeds
1 pinch hing (asafoetida)
1 medium onion paste (optional in traditional royal versions)
1 cup thick curd
1 tsp coriander powder
½ tsp turmeric
1 tsp Kashmiri red chilli powder
½ tsp garam masala
1 tsp saunf powder
8–10 cashews (paste)
1 tbsp melon seeds paste (magaz)
Few strands saffron soaked in warm milk
Salt to taste
For Royal Garnish
1 tbsp fried raisins
1 tbsp fried cashews
Fresh coriander leaves
1 tsp desi ghee drizzle
Step-by-Step Recipe
1. Prepare the Gatte
In a bowl mix besan, turmeric, chilli powder, ajwain, salt, curd, and ghee.
Knead into a soft dough using little water.
Divide dough into long cylindrical rolls.
2. Boil the Gatte
Boil water in a pan.
Add the rolls and cook for 7–8 minutes.
Remove and let them cool.
Cut into small bite-sized pieces.
(Do not throw the boiling water — it will be used in gravy.)
3. Prepare the Rajwadi Gravy
Heat desi ghee in a kadhai.
Add cumin seeds and hing.
Add onion paste and cook till golden (optional).
Add curd slowly while stirring continuously to avoid curdling.
4. Add Royal Flavours
Add:
coriander powder
turmeric
red chilli powder
saunf powder
cashew paste
melon seed paste
Cook till ghee separates from the masala.
5. Cook the Gatte
Add the cut gatte pieces to the gravy.
Add ½ cup reserved gatta water for flavor.
Simmer for 10 minutes.
6. Finish the Royal Dish
Add saffron milk and garam masala.
Cook for 2 minutes.
Garnish
Top with:
fried cashews
raisins
chopped coriander
drizzle of desi ghee
Serving Suggestion
Serve Rajwadi Gatta Curry with:
Bajra roti
Tandoori roti
Jeera rice
Khoba roti
💡 Traditional Royal Tip:
In old Marwari royal kitchens, the gatte were sometimes lightly fried in ghee before adding to the gravy to give them a richer taste.
