Gawar Phali Sabzi
Tender cluster beans cooked with aromatic spices in a dry, rustic style. This Rajasthani and Gujarati favorite has a satisfying slight crunch and pairs wonderfully with roti or paratha for a simple home-cooked meal.
For 4 servings
- steam · ~6 min
Steam the cluster beans.
Place the chopped cluster beans in a steamer basket. Steam over boiling water for 5-6 minutes until just tender but still bright green. Do not overcook—they should retain a slight crunch.
- temper · ~1 min
Temper the oil with cumin and asafoetida.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and let them crackle and sizzle (30 seconds).3.Add asafoetida and stir for 5 seconds until fragrant.TIPKeep the heat medium—high heat will burn the asafoetida and make it bitter. - saute · ~10 min
Sauté the aromatics.
1.Add chopped onion and sauté until translucent and lightly golden (5-7 minutes).2.Stir in minced garlic, grated ginger, and slit green chilies; cook until raw aroma disappears (1-2 minutes).3.Add chopped tomato and cook until soft and mushy, stirring occasionally (3-4 minutes). - saute · ~1 min
Bloom the spice powders.
1.Lower the heat to prevent burning.2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and dry mango powder.3.Stir constantly for 30-45 seconds until the spices release their aroma.TIPIf the mixture sticks, sprinkle a teaspoon of water. Don't let the dry spices scorch. - saute · ~1 min
Combine the steamed beans with the masala.
1.Add the steamed cluster beans to the pan.2.Sprinkle salt and mix well so every piece is coated with the spice mixture.3.Add 3 tablespoons of water, stir once, and cover the pan. - simmer · ~9 min
Simmer covered on low heat.
Let the sabzi cook covered for 5-7 minutes on low heat. The beans will absorb the flavors and soften further. Remove the lid and dry out any remaining moisture by cooking for another 1-2 minutes.
TIPCheck once halfway. If it looks too dry, add a splash more water. - garnish
Garnish with fresh coriander and serve.
Turn off the heat. Sprinkle chopped coriander leaves on top and give a gentle mix. Serve hot with roti or paratha.
TIPLet the sabzi sit covered for 2 minutes off the heat so the coriander's freshness infuses the dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose tender, bright green cluster beans for the best texture; older beans can be fibrous.
- 2Steam the beans just until tender-crisp to preserve their shape and slight crunch.
- 3Don't skip the asafoetida—it adds a unique savory depth that defines this dish.
- 4Bloom the spices on low heat to release their aroma without burning.
- 5Let the sabzi sit covered for 2 minutes after garnishing to let the coriander infuse.
- 6Add a splash of water if the masala sticks while blooming the spices.
Adapt it for your goals.
Vegan
This recipe is already vegan as written—no dairy is used, making it suitable for plant-based diets.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan; the beans release steam during simmering, so less oil works without compromising texture.
with potatoWith potato
Add 1 medium cubed potato along with the steamed beans for a heartier version that pairs extra well with paratha.
spicierSpicier
Increase green chilies to 3 or add a pinch of cayenne with the spice powders for those who prefer more heat.
Why this is on our healthy list.
Rich in Plant Fiber
Cluster beans provide dietary fiber that supports digestive health and helps maintain stable blood sugar levels.
Good Source of Vitamin C
Tomatoes and green chilies contribute vitamin C, which supports immune function and iron absorption.
Low in Calories
This vegetable-based sabzi is naturally low in calories, making it a light yet satisfying side dish.
Antioxidant Spices
Turmeric, cumin, and coriander powder contain anti-inflammatory compounds that contribute to overall wellness.
Frequently asked questions
Yes, but thaw them first and pat dry to remove excess moisture; skip the steaming step and add them directly to the pan.
