Gawar Phali Sabzi

Name: Gawar Phali Sabzi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 400 g cluster beans (tender, washed, trimmed and chopped into 1-inch pieces); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs onion (medium, finely chopped); 1 inch ginger (grated or finely chopped); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch dry mango powder; 1 pinch salt; 3 tbsp water (for cooking the beans); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

6/10

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.

PREP

15m

COOK

20m

SERVES

1 KATORI

113 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose tender, bright green cluster beans for the best texture; older beans can be fibrous.
2
Steam the beans just until tender-crisp to preserve their shape and slight crunch.
3
Don't skip the asafoetida—it adds a unique savory depth that defines this dish.
4
Bloom the spices on low heat to release their aroma without burning.
5
Let the sabzi sit covered for 2 minutes after garnishing to let the coriander infuse.
6
Add a splash of water if the masala sticks while blooming the spices.

RECIPE VARIATIONS