Dhaba Style Gawar Sabzi
Gawar phali or cluster
beans are a great source of plant based protein. These beans are low in fat and
calories and super rich in potassium and fibres and are thus great for gut
health. This recipe is of a delicious, spicy and mouth watering dry gawar phali
or cluster beans sabzi. This dish is popularly consumed in India with chapatis
or rice and helps you complete a full fledged Indian meal.
Purchase authentic products from Spice Village
online store in Germany to make various Indian dishes at home.
250 grams cluster beans or gawar
7 garlic cloves
2 tablespoon roasted peanuts
2 tsp sesame seeds
¼ cup sev
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
5 tbsp oil
1 tsp mustard seeds
1 tsp carom seeds
¼ tsp asafoetida
1 medium tomato
½ tsp garam masala
2 tablespoon fresh coriander
Take your gawar or cluster beans and break off their ends.
Split the beans in two using your hands and wash them thoroughly.
To make the masala, add garlic cloves, roasted and peeled peanuts, besan sev and white sesame seeds in a mortar and pestle and grind.
Once the peanuts and garlic cloves are crushed add in the spices, kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder and salt.
Using the mortar and pestle crush the spices again and make a coarse powder.
In a pressure cooker heat oil and add mustard seeds to it.
Allow the mustard seeds to crackle.
Once that happens turn down the heat and add carom seeds and asafoetida to the same.
Make paste of a medium sized tomato and add it to the same cooker.
Stir well for 2-3 minutes.
Next add the masala you made earlier to the pan and add half cup water.
Keep stirring till the raw smell of spices disappears.
Once the water evaporates and the oil separates from the masala add in the cluster beans or gawar.
Mix well and add a teaspoon of sugar for colour retention.
Keep mixing and add nearly 3 cups of water while constantly mixing the cluster beans with the masala.
Close the lid of the cooker and allow it to cook for 4-5 whistles.
Open the lid and add garam masala. Cook for another 2-3 minutes.
Add freshly chopped coriander to it and turn off the heat.
Serve hot with chapatis or any other Indian bread.