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gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
Tarla Dalal
16 July, 2024
Table of Content
About Gathiya Sabzi
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Ingredients
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Methods
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Like gathiya sabzi
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What is gathiya sabzi made of?
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How to make gathiya sabzi recipe
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Pro tips to make gathiya sabzi
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Nutrient values
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gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images.
The Comforting Delight of Gathiya Sabzi
The Gathiya Sabzi recipe, known in Gujarat as Gujarati gathiya nu shaak or simply gathia sabji, is a classic dish celebrated for its ease of preparation and deeply satisfying flavor. This comforting meal is a true staple in Gujarati cuisine, embodying the region's love for dishes that balance sweetness, tanginess, and spice. The real charm of this recipe lies in its speed and minimal effort, proving that a flavorful, traditional meal can be prepared in just a jiffy.
Key Ingredients and Unique Flavor Profile
This recipe is built around crispy gathiya—a type of fried snack made from gram flour—cooked in a rich, flavorful gravy. The ingredient list features a vibrant mix: the aromatic whole spices of star anise, cinnamon stick, mustard seeds, and cumin seeds are complemented by the freshness of curry leaves and the sharpness of asafoetida (hing). The base of the curry is formed using chopped onion, ginger-green chilli paste, and chopped tomato, creating a robust foundation for the main ingredient.
Building the Tangy Gravy
The process of creating the gathiya nu shaak starts with a traditional Indian tempering in oil, featuring the whole spices. Once the onions are sautéed, a host of ground spices, including turmeric powder (haldi), chilli powder, and coriander-cumin seeds (dhania-jeera) powder, are added along with the tomato pulp to deepen the color and flavor. This mixture is cooked until the spices are fully blended and the tomatoes soften.
The Essential Gujarati Blend
The true Gujarati character of the gathiya sabzi comes from the combination of buttermilk and jaggery (gur). The buttermilk (chaas) is added to create the desired tangy and liquid base for the curry. Crucially, a small amount of jaggery is included to introduce the signature sweet and sour flavors that Gujarati cuisine is famous for. This is followed by the quick addition of the gathiya themselves, which only need to simmer for 2 to 3 minutes to soften slightly while retaining some of their satisfying crunch.
Cooking Method and Tips
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.
Serving and Accompaniment
The resulting gathiya sabzi is a comforting dish that is meant to be served hot, garnished generously with fresh coriander (dhania). The combination of the hot, tangy, and spicy gravy with the soft yet crunchy gathiya makes it a beloved meal. This Gujarati sabzi pairs beautifully with simple roti or rice, providing a wholesome and flavorful taste experience that is perfect for both routine family dinners and impromptu gatherings.
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
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 servings
Ingredients
For Gathiya Sabzi
1 1/2 cups ganthia
2 tbsp oil
1 small cinnamon (dalchini) stick
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
8 to 10 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 cup finely chopped onion
1 tsp ginger-green chilli paste
1 cup chopped tomato
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup tomato pulp
1 1/2 cups buttermilk
1/2 tsp jaggery (gur)
salt to taste
2 tbsp finely chopped coriander (dhania)
Method
For gathiya sabzi
- To make gathiya sabzi recipe, heat oil in a deep pan, add star anise, cinnamon, mustard seeds, cumin seeds, curry leaves, asafoetida and onions.
- Saute for 2 to 3 minutes. Add ginger-green chilli paste, tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder, tomato pulp and salt.
- Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the buttermilk, jaggery and gathiya. Mix well and cook on a medium flame for 2 to 3 minutes.
- Serve gathiya sabzi hot garnished with coriander.
gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | Video by Tarla Dalal
Gathiya Sabzi recipe with step by step photos
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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 |
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like gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | then do try other Gujarati recipes also:
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See the below image of list of ingredients for making gathiya sabzi recipe.
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See the below image of list of ingredients for making gathiya sabzi recipe.
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To make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | heat 2 tbsp oil in a deep pan.
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Add 1 star anise (chakri phool). Star anise has a distinct licorice flavor that adds a unique depth and complexity to the curry.
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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.
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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.
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Add ½ tsp cumin seeds (jeera). It contributes significantly to the aroma, depth, and overall flavor profile of the dish.
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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.
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Add ¼ tsp asafoetida (hing).
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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.
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Sauté for 2 to 3 minutes.
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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.
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Add 1 cup chopped tomatoes.
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Add ¼ tsp turmeric powder (haldi).
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Add 2 tsp chilli powder.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add salt to taste.
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Mix well.
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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.
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Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add 1½ cups of buttermilk. Buttermilk adds a touch of tangy creaminess to the gravy, balancing the richness of the spices and oil.
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Add ½ tsp jaggery (gur). Jaggery is added to balance the tanginess of tomatoes.
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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.
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Mix well and cook on a medium flame for 2 to 3 minutes.
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add finely chopped coriander.
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Serve gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | hot garnished with coriander.
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To make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | heat 2 tbsp oil in a deep pan.
-
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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.
![]()
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A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish.
![]()
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A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.
![]()
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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.
Nutrient values (Abbrv)per plate
| Energy | 377 cal |
| Protein | 9.3 g |
| Carbohydrates | 23.9 g |
| Fiber | 5.7 g |
| Fat | 26.2 g |
| Cholesterol | 6 mg |
| Sodium | 34.1 mg |
Click here to view Calories for Gathiya Sabzi
The Nutrient info is complete
Varsha Jethani
Aug. 8, 2020, 2:08 p.m.
Kitni aassan and swadbhari recipe hai yeh @ @ @
Anya2012
July 9, 2020, 3:31 p.m.
It's a Gujrathi classic farsan.
Numan Aladag
April 17, 2020, 9:41 a.m.
Tarla Dalal
April 17, 2020, 9:41 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
J S Chandrashaker
March 29, 2020, 12:58 p.m.
The greatness of Ginger to cure many ailments.
Tarla Dalal
March 29, 2020, 12:58 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Amit Chavan
July 16, 2019, 4:49 p.m.
Truly said in this article that it is pack of medicinal properties which has powerful anti-inflammatory and antioxidant effects. I remember during my childhood, my Dadi used to give us sweet and spicy ADRAKWADI to eat which she makes at home. She knew how to prevent us from cold & cough. Beside this how ginger is beneficial to us is educated here in this article. Thanks so much Tarla team. Best luck for all such kind of articles yet to come.
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Aug. 20, 2015, 3:57 p.m.
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Geeta
April 23, 2012, 12:26 p.m.
This is an excellent, easy and quick Gujarati famous recipe. I make it and it was so delicious that everyone enjoyed it so much that they did not leave their fingers too from licking. Must try!!
