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Gavar ki Sabzi (Spiced Dry Curry)
Tender cluster beans simmered in a spiced yogurt gravy until perfectly cooked. This everyday Rajasthani favorite is lightly tangy, aromatic with cumin and fennel, and comes together in under 30 minutes. A dry, stir-fried sabzi that pairs beautifully with roti or dal-rice.
For 4 servings
- prep
Trim and prep the cluster beans.
Wash the gavar thoroughly. Snip off both ends and pull away any fibrous strings along the sides. Cut into 1-inch pieces and set aside.
TIPBend a bean near the tip — if it snaps clean it's tender; if it flops it's fibrous and needs stringing. - temper · ~2 min
Temper the whole spices.
1.Heat oil in a kadhai over medium heat until shimmering (1 min).2.Add cumin seeds and let them crackle (30 sec).3.Add fennel seeds and asafoetida, stir briefly until fragrant (10 sec). - saute · ~6 min
Sauté the aromatics until golden.
1.Add chopped onions and cook, stirring occasionally, until translucent (4-5 min).2.Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears (1 min). - saute · ~2 min
Cook the spice powders.
1.Lower the heat. Add turmeric powder, coriander powder, red chili powder, and salt.2.Stir continuously for 30-40 seconds until the spices bloom and smell aromatic, taking care not to burn them.3.Add the whisked yogurt and stir briskly for 1 minute to blend it in without curdling.TIPKeep the heat low after adding yogurt — high heat will make it split. Stir constantly for a smooth blend. - saute · ~3 min
Add cluster beans and coat with the masala.
1.Add the chopped cluster beans to the pan.2.Stir-fry for 2-3 minutes, tossing well so every piece gets coated with the spiced mixture. - simmer · ~12 min
Cover and cook until tender.
1.Pour in water and stir once.2.Cover with a tight-fitting lid and lower the heat to low.3.Cook for 10-12 minutes, stirring once midway, until the beans are fork-tender and most of the moisture has evaporated.TIPIf the beans look dry before they're tender, splash in another tablespoon of water — don't let the spices burn. - saute · ~2 min
Dry-roast to finish.
1.Remove the lid, turn the heat to medium.2.Stir-fry the sabzi for 2 minutes until any remaining moisture dries up and beans develop a light char. - garnish
Finish with garam masala, lemon, and coriander.
Switch off the heat. Sprinkle garam masala, squeeze lemon juice over the top, and garnish with chopped coriander leaves. Toss once and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Bend a bean near the tip — if it snaps clean it's tender; if it flops it's fibrous and needs stringing.
- 2Keep the heat low after adding yogurt — high heat will make it split. Stir constantly for a smooth blend.
- 3If the beans look dry before they're tender, splash in another tablespoon of water — don't let the spices burn.
- 4For a deeper smoky flavor, let the sabzi develop a light char during the final dry-roast step.
- 5Use thick, hung yogurt for the gravy — thin yogurt will curdle and make the sabzi watery.
- 6This sabzi tastes even better the next day as the flavors meld; store refrigerated for up to 3 days and reheat gently.
- 7Cluster beans need full cooking to remove their natural bitterness — don't skip the covered simmer step.
Adapt it for your goals.
Vegan
Replace yogurt with 3 tablespoons of whisked plant-based yogurt (soy or coconut) and use neutral oil instead of ghee. The tang and creaminess are still intact for a fully vegan version.
No Onion No Garlic (Satvik)No-Onion No-Garlic (Satvik)
Skip onion and garlic; double the asafoetida to 2 pinches and add 1 tsp of fennel seed powder along with a pinch of ginger powder. This satvik version is temple-style and lighter on digestion.
Low OilLow-Oil
Reduce oil to 1 tbsp and use a non-stick pan. After blooming spices, add beans with 2 tbsp of water and cook covered — the moisture from beans and yogurt is enough to prevent sticking.
SpicierSpicier
Increase red chili powder to 1/2 tsp and add 1/4 tsp of crushed black pepper along with garam masala at the end. Perfect for those who want a fiery Rajasthani kick.
With PotatoesWith Potatoes
Add 1 small potato, peeled and diced into 1/2-inch cubes, along with the cluster beans. Potatoes absorb the yogurt gravy beautifully and make the sabzi more hearty for a main meal.
Why this is on our healthy list.
Rich in Dietary Fiber
Cluster beans (gavar) are an excellent source of soluble and insoluble fiber, aiding digestion and promoting gut health.
Probiotic Support from Yogurt
The thick yogurt in this recipe provides live probiotics that support a healthy gut microbiome when consumed fresh.
Anti-Inflammatory Spices
Turmeric, ginger, garlic, and asafoetida in this sabzi are known for their anti-inflammatory and antioxidant properties.
Low in Calories
This vegetable-based sabzi is naturally low in calories while being nutrient-dense, making it a light yet satisfying side dish.
Frequently asked questions
Yes, thaw them completely and pat dry before using. Reduce the covered cooking time by 3-4 minutes since frozen beans are already blanched.
