Craving something unique yet rooted in traditional Indian flavors? Try Palak Gatta, a delightful Rajasthani curry that combines the earthy taste of spinach (palak) with tender, spiced chickpea dumplings (gatta). This fusion of nutritious spinach and protein-rich chickpea flour dumplings is perfect for lunch or dinner, especially when paired with warm rotis or steamed rice.
Why You’ll Love Palak Gatta Curry
This dish is the perfect blend of flavor, nutrition, and heartiness. Spinach brings an array of vitamins, while the chickpea flour dumplings add plant-based protein and a delicious, dense texture. The dish is mildly spiced yet packed with flavors, thanks to a mixture of traditional Indian spices that make it aromatic and comforting.
Ingredients
For the Gatta (Chickpea Flour Dumplings)
- 1 cup chickpea flour (besan)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon carom seeds (ajwain)
- Salt, to taste
- 2 tablespoons yogurt
- 1 tablespoon oil
- Water, as needed
For the Spinach Curry Base
- 2 cups spinach, washed and finely chopped
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- Salt, to taste
- Water, as needed
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Instructions
Step 1: Prepare the Gatta
- In a bowl, mix the chickpea flour, turmeric powder, red chili powder, carom seeds, and salt. Add yogurt and oil, and knead into a smooth, firm dough, adding a little water if needed.
- Divide the dough into small portions and roll them into long cylindrical shapes about half an inch thick.
- Boil water in a pan, then add the rolled dough cylinders. Let them cook for about 10 minutes until they firm up and float to the top.
- Remove from the water, let cool slightly, and cut them into 1-inch pieces.
Step 2: Prepare the Spinach Curry Base
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown, then add ginger-garlic paste and cook until the raw smell disappears.
- Add the tomatoes and cook until soft, mashing them slightly to create a thick curry base.
- Add turmeric powder, red chili powder, and coriander powder. Mix well.
- Add the chopped spinach and cook until it wilts and combines with the spices, about 3–4 minutes.
Step 3: Assemble the Palak Gatta Curry
- Add water to the spinach mixture to make a curry of desired consistency. Let it simmer for a few minutes.
- Add the boiled and cut gatta pieces to the curry, mixing gently to coat them with the spinach curry.
- Simmer for another 5 minutes, allowing the gatta to absorb the flavors.
- Taste and adjust salt as needed. Garnish with fresh coriander leaves if desired.
Serving Suggestions
Palak Gatta Curry is best enjoyed with:
- Hot Rotis or Phulkas – Perfect for soaking up the delicious curry
- Jeera Rice – Adds a bit of fragrant flavor to each bite
- Plain Rice – A classic and comforting combination
Nutrition Information (per serving)
- Calories: 180
- Protein: 8g
- Carbohydrates: 20g
- Fiber: 5g
- Fat: 6g
(Nutrition values are approximate and may vary based on exact ingredients and measurements)
Health Benefits of Palak Gatta Curry
- Rich in Iron: Spinach is known for its iron content, which is essential for blood health.
- High in Protein: Chickpea flour adds a good amount of plant-based protein to keep you feeling full.
- Low in Calories: Despite its rich taste, this curry is relatively low in calories, making it a great choice for those watching their intake.