Easy Paneer Gatte Curry Recipe Perfect for Summer Guests, Ready in Minutes

Delhi:With the summer season making long cooking sessions tiring, quick and delicious recipes become the perfect choice when guests arrive unexpectedly. Paneer Gatte Curry is one such flavorful dish that combines the richness of paneer with the authentic taste of traditional Rajasthani cuisine.

This special recipe features soft gram flour dumplings stuffed with paneer and cooked in a spicy yogurt-based gravy. The dish pairs perfectly with roti, paratha, or steamed rice and can easily become the highlight of your meal.

Ingredients for Paneer Gatte Curry

For the Gatte:

• Gram flour (Besan) – 120 grams
• Yogurt – 2 tablespoons
• Turmeric powder – 1 teaspoon
• Red chili powder – 1 teaspoon
• Dry fenugreek leaves – 1 teaspoon
• Coriander powder – 1 teaspoon
• Carom seeds – 1 teaspoon
• Salt – as per taste
• Water – 80 ml

For the Stuffing:

• Paneer – 200 grams
• Salt – a pinch

For the Gravy:

• Yogurt – 140 grams
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Cumin powder – 1 teaspoon
• Oil – 2 tablespoons
• Cumin seeds – 1 teaspoon
• Chopped onion – 160 grams
• Ginger-garlic paste – 1 teaspoon
• Green chilies – 2 teaspoons
• Tomato puree – 150 grams
• Garam masala – 1 teaspoon
• Water – 120 ml
• Fresh coriander leaves – for garnish

How to Prepare Paneer Gatte Curry

Step 1: Prepare the Dough

In a bowl, mix gram flour, yogurt, turmeric, red chili powder, coriander powder, carom seeds, kasuri methi, and salt. Add water gradually and knead into a soft dough. Cover and let it rest for 5–7 minutes.

Step 2: Prepare the Stuffing

Mix paneer with a little salt and shape into small balls.

Step 3: Make the Gatte

Take a small portion of dough, flatten it slightly, place a paneer ball in the center, and seal it properly to form round dumplings.

Step 4: Boil the Gatte

Boil water in a pan and cook the prepared dumplings for 4–5 minutes. Remove and keep aside.

Step 5: Prepare the Gravy

Mix yogurt with turmeric, red chili powder, coriander powder, and cumin powder in a bowl.

Heat oil in a pan, add cumin seeds, and sauté onions until golden brown. Add ginger-garlic paste and green chilies, then cook for a few minutes. Add tomato puree and cook until the मसाला is well prepared.

Step 6: Final Cooking

Add the yogurt mixture, garam masala, salt, and water to the pan. Cook the gravy for 2–3 minutes, then add the boiled gatte and simmer gently.

Step 7: Serve Hot

Transfer the curry to a serving bowl and garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.