Palak ke gatte in cashew cream gravy

    Gatta is a typical Rajasthani dish made without garlic and onion and its made in tomato gravy. I just thought of experiment it and making a sweet cashew based gravy and instead of regular besan ke gatte i thought of adding palak puree. This recipe has two parts.. one is to make the gatta and another is making the gravy.


    Karnataka, India
    3 people made this


    • 3 medium sized onions
    • 2 tspn of ginger garlic paste
    • 7-8 cashew nuts , raisins, almonds soaked in warm water for half an hour
    • 1 tspn of tumeric powder, chilly powder, cumin powder, ajwain, kasoori meethi
    • 2-3 tspn of garam masala, coriander powder
    • tej patha, badi elaichi and 1 inch cinnamom
    • 2-3 large tspn of cream
    • pinch of sugar
    • pinch of hing
    • salt to taste
    • oil as required
    • 2 cups of besan
    • 1 tspn of salt
    • a bunch of palak leaves
    • 1/4 cup coriander leaves finely chopped
    • 1 tspn of baking powder
    • warm oil
    • 1 tspn of chilly powder, ajwain, and cumin seeds


    1. For the gravy firstly : Firstly peel and chop the onions and immerse it in hot water for atleast ten minutes and then drain the water and make it into a fine paste.
    2. similarly make a paste of cashews, raisins and almonds and keep aside
    3. Now in kadai heat about 2 teaspoons of ghee and to this add the tej patha and tumeric powder, badi elachi and cinnamon.
    4. Now add ginger-garlic paste and saute for 2-3 minutes.
    5. After this add the onion paste and let it cook till it starts leaving oil.
    6. Now add the chilli powder, cumin powder, coriander powder, garam masala and 1 teaspoon of sugar and saute it for sometime adding a cup of hot water to this gravy.
    7. After it come to a boil add the cashew, raisin and almond paste and let it simmer for about 5 minutes and now add cream to this mixture and bring to a boil and the kasoori methi and hing and salt to taste.
    8. To make the gattes---Palak should be boiled in water containing salt for atleast 6-7 minutes. After draining the water soak the palak immediately in cold water/ ice water to maintain the green colour.
    9. Now drain the water properly and blend the palak into a fine paste.
    10. Now in a bowl add 2-3 cups of besan, 1 tbs of baking soda, chilli powder, ajwain, coriander leaves and little amount of warm oil and mix throughly
    11. now the add the palak puree and make into a dough.
    12. Note that this dough should of firm consistency and not soft.
    13. Now divide the dough into equal halves and make strips of them.
    14. Add these strips in a vessel which has boiling water in it, but before that ensure that gattas don break in water by putting a small ball sized dough into water. If it does not break on boiling then add remaining gattas. If it breaks the add a little besan and oil to the dough and knead again.
    15. Let it boil for about 5-8 minutes.
    16. Now remove from flame and drain the water and cut the strips into 1 inch long strip
    17. Heat ghee in a pan and lightly sautee these cut gattes before adding them to gravy and bring to a boil.
    18. Serve hot with rice or rotis.


    boiling the onions before making into a paste is to remove the sharp taste.

    See it on my blog

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