Paneer Stuffed Gatta Sabzi is a comforting and flavour-packed North Indian dish inspired by traditional Rajasthani gatta curries. Instead of plain gattas, this version is elevated with a soft paneer filling, making the dish richer, more indulgent, and perfect for special meals or festive lunches.

What is Paneer Stuffed Gatta Sabzi?

Paneer Stuffed Gatta Sabzi features besan dough dumplings stuffed with mildly seasoned paneer, cooked and then simmered in a spiced curd-based gravy. The result is a creamy, tangy curry with soft gattas that soak up all the flavours of the masala.

Main Ingredients of Paneer Stuffed Gatta Sabzi

1. Besan – 1½ cups

2. Paneer – ½ cup (grated)

3. Curd – ½ cup (whisked)

4. Ghee – 2 tbsp

5. Jeera – 1 tsp

6. Hing – a pinch

7. Green chilli – 1–2

8. Onion – 1 small

9. Turmeric powder – ¼ tsp

10. Red chilli powder – ½ tsp

11. Coriander powder – 1 tsp

12. Garam masala – ½ tsp

13. Salt – to taste

What Is So Special About Paneer Stuffed Gatta Sabzi?

The combination of soft besan gattas with a paneer centre makes this dish stand out. The curd-based gravy adds a gentle tang that balances the richness of ghee and spices beautifully.

Quick and Easy Paneer Stuffed Gatta Sabzi

Though it looks elaborate, this recipe uses simple pantry ingredients and comes together easily once the gattas are prepared.

How to Make Paneer Stuffed Gatta Sabzi

1. Knead besan with spices, salt, and water into a semi-stiff dough and rest it.

2. Mix paneer with salt and ghee, shape into small balls, stuff into besan dough, seal, cook, then simmer in spiced curd gravy.

Expert Tips

1. Seal the gattas well to prevent paneer from leaking.
2. Always lower the flame before adding curd to avoid splitting.

Recipe Card

Paneer Stuffed Gatta Sabzi

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Main Course

Servings

4

Prep Time

25 minutes

Cook Time

20 minutes

Calories

350

Rich and flavourful Paneer Stuffed Gatta Sabzi made with besan dumplings stuffed with paneer and simmered in a spiced curd gravy. A perfect Rajasthani-style comfort dish.

Author:

Samridh

Ingredients

For Gattas:

• Besan – 1½ cups

• Turmeric powder – ¼ tsp

• Red chilli powder – ½ tsp

• Salt – to taste

• Water – as needed

For Stuffing:

• Paneer – ½ cup, grated

• Salt – to taste

• Ghee – 1 tsp

For Gravy:

• Ghee – 2 tbsp

• Jeera – 1 tsp

• Hing – a pinch

• Green chilli – 1–2, chopped

• Onion – 1 small, chopped

• Curd – ½ cup, whisked

• Coriander powder – 1 tsp

• Red chilli powder – ½ tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

Directions

1. Knead besan with spices, salt, and water to form a semi-stiff dough. Rest for 10 minutes.

2. Mix paneer with salt and ghee, shape into small balls.

3. Stuff paneer balls into besan dough portions and seal well.

4. Cook the gattas until firm; cut into pieces.

5. Heat ghee, add jeera and hing, then sauté green chilli and onion.

6. Add curd and spices, cook till the gravy thickens.

7. Add gattas, simmer briefly, and serve hot.

Recipe Note

Keep stirring continuously while adding curd and always cook it on low heat for a smooth, creamy gravy. Serve hot with rotis or parathas.