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Gathiya Sabzi

 

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gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images.

Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |

Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy.

The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal.

pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.

Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.

Gathiya Sabzi recipe - How to make Gathiya Sabzi

Tags

Gujarati Shaak SabziQuick SabzisTraditional Indian SabzisDeep FryKadai VegHandiQuick Sabzis

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients
Method
For gathiya sabzi
    For gathiya sabzi
  1. To make {span class="bold1"}gathiya sabzi recipe{/span}, heat oil in a deep pan, add star anise, cinnamon, mustard seeds, cumin seeds, curry leaves, asafoetida and onions.
  2. Saute for 2 to 3 minutes. Add ginger-green chilli paste, tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder, tomato pulp and salt.
  3. Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the buttermilk, jaggery and gathiya. Mix well and cook on a medium flame for 2 to 3 minutes.
  5. Serve {span class="bold1"}gathiya sabzi{/span} hot garnished with coriander.

Gathiya sabzi video by Tarla Dalal

Gathiya Sabzi recipe with step by step photos

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what is gathiya sabzi made of?
  1. See the below image of list of ingredients for making gathiya sabzi recipe.

how to make gathiya sabzi recipe
  1. To make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | heat 2 tbsp oil in a deep pan.
  2. Add 1 star anise (chakri phool). Star anise has a distinct licorice flavor that adds a unique depth and complexity to the curry.
  3. Add 1 small cinnamon (dalchini) stick. Cinnamon offers a warm, slightly sweet aroma and flavor that can complement the savory spices like cumin and coriander commonly used in Gathiya Sabzi.
  4. Add 1 tsp mustard seeds ( rai / sarson). When heated in oil, mustard seeds crackle and release a strong, nutty, and slightly pungent aroma. This aroma adds depth and complexity to the overall flavor profile of the gathiya sabzi.
  5. Add ½ tsp cumin seeds (jeera). It contributes significantly to the aroma, depth, and overall flavor profile of the dish.
  6. Add 8 to 10 curry leaves (kadi patta). Curry leaves release a pleasant, fragrant aroma when sauteed in hot oil. This adds a subtle earthy and citrusy note to the overall flavor profile of the dish.
  7. Add ¼ tsp asafoetida (hing).
  8. Add 1 cup finely chopped onions. Onions are a foundational element in many Indian curries. They add a savory base note that complements the spices and other vegetables in the dish.
  9. Sauté for 2 to 3 minutes.
  10. Add 1 tsp ginger-green chilli paste. Ginger adds a warm, earthy aroma and a subtle sweetness to the dish. Green chilies contribute varying degrees of heat depending on the type and quantity used. Together, they create a fragrant and slightly spicy base for the gravy.
  11. Add 1 cup chopped tomatoes.
  12. Add ¼ tsp turmeric powder (haldi). 
  13. Add 2 tsp chilli powder.
  14. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
  15. Add salt to taste.
  16. Mix well.
  17. Add ½ cup tomato pulp. Tomato pulp is thicker than chopped tomatoes because it removes the seeds and skin. This can result in a richer, smoother gravy for the gathiya to sit in.
  18. Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  19. Add 1½ cups of buttermilk. Buttermilk adds a touch of tangy creaminess to the gravy, balancing the richness of the spices and oil.
  20. Add ½ tsp jaggery (gur). Jaggery is added to balance the tanginess of tomatoes.
  21. Add 1½ cups of ganthia. Gathiya, a crispy and savory snack made from besan (gram flour), forms the base of this sabzi. Its unique texture and flavor provide a delightful contrast to the smooth, tangy gravy.
  22. Mix well and cook on a medium flame for 2 to 3 minutes.
  23. add finely chopped coriander.
  24. Serve gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | hot garnished with coriander.

pro tips to make gathiya sabzi
  1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi.
  2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish.
  3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.
Nutrient values per serving
Energy377 cal
Protein9.3 g
Carbohydrates23.9 g
Fiber5.7 g
Fat26.2 g
Cholesterol6 mg
Vitamin A303.3 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B30.9 mg
Vitamin C0.8 mg
Folic Acid56.5 mcg
Calcium99.4 mg
Iron2 mg
Magnesium7.1 mg
Phosphorus48.8 mg
Sodium34.1 mg
Potassium299.4 mg
Zinc0.6 mg
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