Vegan Cabbage Gatte in Rich and Spicy Tomato Gravy

2 Mins read
vegan cabbage gatte recipe

Get ready to tantalize your taste buds with a delightful Rajasthani specialty – Crispy Cabbage Gatte in a rich and spicy tomato gravy. This vegetarian masterpiece brings together the vibrant flavors of cabbage and gram flour gatte, infused with aromatic spices and served in a luscious tomato-based sauce. The result? A symphony of textures and tastes that will transport you straight to the heart of India. Whether you’re a seasoned chef or just starting your culinary journey, this recipe offers a perfect balance of simplicity and gastronomic delight. Join us on this culinary adventure to savor the essence of Rajasthan with a vegan twist

This Recipe is free from :



tree nuts








Ingredients –

For Gatte –

Cabbage – finely chopped –  1 cup

Gram Flour / Besan – 1 cup

Turmeric powder – ½ tsp

Red Chilli powder – 1 tsp

Coriander seeds powder – 1 tsp

Cumin seeds – 1 tsp

Ajwain – ¼ tsp

Salt – ½ + 1 tsp

Oil – 1 Tsp

Water – 3 cups

For Gravy – 

  1. Vegetable oil – 1 TBSP
  2. Onion – finely chopped – 2
  3. Tomato purée – 3 
  4. Green chilies – finely chopped 2
  5. Ginger-garlic paste – 1 TBSP
  6. Turmeric powder – 1 Tsp
  7. Red Chili powder – 1 Tsp
  8. Corridor powder – 1 Tsp
  9. Cumin powder – 1 Tsp
  10. Garam masala powder – 1 TBSP
  11. Kasuri Methi – 1 TBSP
  12. Finley chopped cilantro.


For Gatte –

In a mixing bowl, add cabbage, turmeric, red chili powder, coriander powder, cumin powder, and salt to taste. Mix well. Cover and keep aside for 10-15 minute

Add ajwain , besan and knead into a semi-soft dough. I did not add any extra water.

Take a lemon-sized ball of dough and roll it into a cylindrical shape.

Heat 3 cups of water in a pot. Once the water comes to a boil, add the rolled dough balls to it.

Cook for 5-6 minutes on medium heat until the dough balls float on the water and bubbles can be seen on them.

Remove the cooked gatte gently and keep them aside for later use. Drain the excess water. Cut into ½ inch rounds. Deep fry them till they turn nice golden color.

For Gravy – 

  1. Heat a Kadai over medium heat . Once hot add oil. Add the onions, green chilies  and sauté till they start turning translucent. Add ginger garlic paste and sauté for another 2-3 minutes. ( Do let me know if you want to see my special ginger-garlic paste recipe).
  2. Add tomato purée ( I just blended tomatoes ) . Sauté for 2-3 minutes.  Add turmeric powder , red chili powder , coriander powder , cumin powder , garam masala powder and sauté for another 2-3 minutes.
  3. Add the water from Gatte to adjust consistency. Keep in mind Gatte soak a lot of water as they cook. Add salt to taste and bring to a nice boil.
  4. Add Gatte , and cook for 5 minutes .  Garnish with kasuri methi , cilantro and mix well.
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