Paneer stuffed gatte ki sabji is the dish to make when you want a festive meal without onion or garlic. Soft besan gatte, each hiding a core of crumbled paneer, simmer in a creamy gravy of tomatoes, soaked almonds and curd. Because it skips onion and garlic, it suits a satvik Navratri menu and still tastes rich enough for guests.
Paneer Stuffed Gatte With a Surprise Inside
At Neera Food Lab, we love giving a classic Rajasthani dish a small twist. Regular gatte are plain besan logs; in this paneer stuffed gatte ki sabji, the paneer is rolled right into the centre, so every slice shows a white ring of filling. The gravy gets its body from tomatoes, soaked Kashmiri chillies and almonds ground together, so it turns thick and silky without any onion. The one step to get right is the curd: whisk the spices into it first and add it on low heat, otherwise it can split.
Why You Will Love These Paneer Stuffed Gatte
- Paneer in Every Bite: The crumbled paneer stays soft inside the besan, so each round piece of gatta has a creamy centre.
- Rich Without Onion or Garlic: Almonds and fresh malai make the gravy creamy, and Kashmiri chillies give it a deep red colour without extra heat.
- Viral for a Reason: It looks like a restaurant dish, but it uses everyday pantry ingredients and simple steps.
Tips for This Paneer Stuffed Gatte ki Sabji
- Seal the Logs Well: Roll the dough firmly over the paneer and pinch the edges shut. Otherwise the paneer can slip out while the gatte boil.
- Boil Until They Float: The gatte are cooked when they rise to the top and small bumps appear on the surface. Then drain and slice them into rounds, so the paneer centre shows.
- Whisk the Curd With the Spices: Mix turmeric, red chilli, coriander, garam masala and sabji masala into the curd before it goes in, and add it on low heat. This way the curd blends smoothly instead of splitting.
How to Serve Paneer Stuffed Gatte on Navratri
Serve this sabzi hot with phulka, plain paratha or jeera rice. For example, it makes a complete satvik thali with a simple dal, salad and a sweet like kheer.
If you are cooking for guests, simmer the gatte in the gravy just before serving so they stay soft. Also, keep a little extra malai on the side for anyone who likes it creamier.
Paneer Stuffed Gatte ki Sabji
Course: Main CourseCuisine: Rajasthani / North Indian3-4
servings20
minutes20
minutes400
kcalSoft besan gatte stuffed with paneer, simmered in a creamy tomato, almond and curd gravy. No onion, no garlic; a Navratri special.
Ingredients
- For the Gatte and Stuffing:
1 cup Besan (Gram Flour)
¼ tsp Turmeric Powder (Haldi)
½ tsp Red Chilli Powder (Lal Mirch)
½ tsp Coriander Powder (Dhaniya)
½ tsp Ajwain (Carom Seeds)
1 tsp Kasuri Methi (Dried Fenugreek Leaves)
2 tbsp Curd (Dahi)
1 tbsp Oil
Salt to taste
150 g Paneer, crumbled
- For the Gravy:
2 medium Tomatoes
3–4 Kashmiri Red Chillies, soaked
8–10 Almonds (Badam), soaked
½ cup Curd (Dahi)
¼ tsp Turmeric Powder (Haldi)
½ tsp Red Chilli Powder
½ tsp Coriander Powder
½ tsp Garam Masala
1 tsp Sabji Masala
Salt to taste
1½ tbsp Oil
½ tsp Cumin Seeds (Jeera)
1 Green Chilli
½ inch Ginger (Adrak)
2 tbsp Fresh Malai (Cream)
1 tsp Kasuri Methi
Fresh Coriander Leaves (Hara Dhaniya), chopped
Instructions
- Make the Dough: Mix besan with turmeric, red chilli powder, coriander powder, ajwain, crushed kasuri methi, salt, 1 tbsp oil and 2 tbsp curd. Knead into a smooth, soft dough.
- Stuff and Shape: Roll a portion of dough flat, place crumbled paneer along the centre, roll it into a log and seal the edges tightly. Repeat with the rest.
- Boil the Gatte: Drop the logs into boiling water and cook until they float and small bumps appear on the surface. Drain and slice into rounds.
- Make the Paste: Blend tomatoes, soaked Kashmiri chillies, soaked almonds, ginger and green chilli into a smooth paste.
- Cook the Masala: Heat 1½ tbsp oil, add cumin seeds, then the paste. Sauté until oil separates.
- Add the Curd: Whisk curd with turmeric, red chilli powder, coriander powder, garam masala and sabji masala. Lower the heat and stir it into the masala until it bubbles.
- Finish: Add water for the consistency you like, bring to a simmer, then stir in malai and crushed kasuri methi.
- Simmer and Serve: Add the sliced gatte, simmer for 2 minutes and garnish with chopped coriander. Serve hot with roti or rice.
Recipe Video
Notes
- No Onion No Garlic: Check your sabji masala label; some blends contain onion or garlic powder.
- Serving: Simmer the gatte in the gravy just before serving so they stay soft.
- Calories: Approximate, about 400 kcal per serving for 3–4 servings.
Paneer Stuffed Gatte FAQ
Can I make gatte ki sabji without onion and garlic?
Yes. This gatte ki sabji uses tomatoes, almonds and curd for the gravy, so it needs no onion or garlic at all.
Why do my gatte turn hard?
The dough was too dry or not oiled enough. Add the 1 tbsp oil and curd to the besan, and knead until soft and pliable.
How do I know the gatte are cooked?
They float to the top and small bumps appear on the surface. That usually means they are cooked through.
Why does the curd split in the gravy?
It went into a very hot pan without whisking. Whisk it with the spices first and add it on low heat, stirring continuously.
Try these next
Making paneer stuffed gatte ki sabji for a crowd? Use fresh paneer and curd, and serve the sabzi hot. For more on safe food handling, see the WHO’s five keys to safer food.
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