gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |

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गांठीया सब्ज़ी रेसिपी | गुजराती गांठीया नू शाक | गांठीया सब्ज़ी - हिन्दी में पढ़ें (Gathiya Sabzi in Hindi)

ગાંઠિયાની સબ્જી - ગુજરાતી માં વાંચો (Gathiya Sabzi in Gujarati)

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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.

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Gathiya Sabzi recipe - How to make Gathiya Sabzi

Gathiya sabzi video by Tarla Dalal

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like gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | then do try other Gujarati recipes also:
- gathiya nu shaak recipe | Kathiyawadi Gathiya Nu Shaak | Gujarati gathiya sabji|
- Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi |

what is gathiya sabzi made of?

See the below image of list of ingredients for making gathiya sabzi recipe.

how to make gathiya sabzi recipe

To make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | heat 2 tbsp oil in a deep pan.
Add 1 star anise (chakri phool). Star anise has a distinct licorice flavor that adds a unique depth and complexity to the curry.
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.

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.
Add ½ tsp cumin seeds (jeera). It contributes significantly to the aroma, depth, and overall flavor profile of the dish.
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.
Add ¼ tsp asafoetida (hing).
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.

Sauté for 2 to 3 minutes.
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.
Add 1 cup chopped tomatoes.
Add ¼ tsp turmeric powder (haldi).
Add 2 tsp chilli powder.

Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
Add salt to taste.
Mix well.
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.
Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add 1½ cups of buttermilk. Buttermilk adds a touch of tangy creaminess to the gravy, balancing the richness of the spices and oil.
Add ½ tsp jaggery (gur). Jaggery is added to balance the tanginess of tomatoes.
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.
Mix well and cook on a medium flame for 2 to 3 minutes.
add finely chopped coriander.

Serve gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | hot garnished with coriander.

pro tips to make gathiya sabzi

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.
A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish.
A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.