Gawar Phali Masala Sabzi (Cluster Beans Gravy)

Name: Gawar Phali Masala Sabzi (Cluster Beans Gravy)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 250 g Cluster Bean (250 grams Gawar Phali (Kothavarangai / Cluster beans) washed and cut into 1-1.5 inch pieces); ½ tsp Ajwain (1/2 teaspoon Ajwain (Carom seeds)); ¼ tsp Asafoetida (1/4 teaspoon SSP Asafoetida (Hing)); 1 piece Yellow Onion (1 Onion chopped); 4 pieces Tomato (4 Tomatoes finely chopped); 6 cloves Garlic (6 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tbsp Jaggery (1 tablespoon Jaggery); ½ cup Peanut (1/2 cup Raw Peanuts (Moongphali)); 0 pieces Table Salt (Salt to taste); ½ cup Water (1/2 cup Water); 1 tsp Mustard Oil (1 teaspoon Mustard oil); 0 pieces Cilantro (Coriander (Dhania) Leaves for garnish, chopped as required)

A North Indian pressure-cooked vegetable curry of cluster beans in a spiced tomato-peanut gravy, finished with fresh coriander.

35 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Cluster Bean250 g · 250 grams Gawar Phali (Kothavarangai / Cluster beans) washed and cut into 1-1.5 inch pieces
Ajwain½ tsp · 1/2 teaspoon Ajwain (Carom seeds)
Asafoetida¼ tsp · 1/4 teaspoon SSP Asafoetida (Hing)
Yellow Onion1 piece · 1 Onion chopped
Tomato4 pieces · 4 Tomatoes finely chopped
Garlic6 cloves · 6 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Jaggery1 tbsp · 1 tablespoon Jaggery
Peanut½ cup · 1/2 cup Raw Peanuts (Moongphali)
Table Salt0 pieces · Salt to taste
Water½ cup · 1/2 cup Water
Mustard Oil1 tsp · 1 teaspoon Mustard oil
Cilantro0 pieces · Coriander (Dhania) Leaves for garnish, chopped as required

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Steps

1Into a preheated pressure cooker add oil. Once the oil is hot add the ajwain, asafoetida, onion, garlic, ginger and saute until the onions soften and turn golden brown in colour.
2Once done add the tomatoes, turmeric powder, red chili powder, coriander powder and jaggery. Saute until the tomatoes become soft and mushy.
3Once the tomatoes have turned soft add the gawar phali, raw peanuts, salt to taste and water.
4Close the pressure cooker with its lid and pressure cook the gawar phali masala sabzi for 2 whistles.
5After two whistles turn off the heat and release the pressure immediately.
6Stir in coriander leaves and transfer the Gawar Phali Masala Sabzi into a serving bowl and serve hot.
7Serve the Gawar Phali Masala Sabzi along with Phulka, Jeera Rice & Kachumber Salad for a weekday meal.