Loading...
A classic Rajasthani dry curry made with tender cluster beans, tangy yogurt, and aromatic spices. This simple, flavorful side dish comes together quickly and pairs perfectly with hot rotis.
For 4 servings
Prep Beans and Yogurt Mixture
Temper the Spices (Tadka)
Sauté Aromatics and Cook the Beans
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A classic Rajasthani dry curry made with tender cluster beans, tangy yogurt, and aromatic spices. This simple, flavorful side dish comes together quickly and pairs perfectly with hot rotis.
This rajasthani recipe takes 30 minutes to prepare and yields 4 servings. At 151.79 calories per serving with 6.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Incorporate the Yogurt Mixture
Finish and Garnish
Add one medium-sized potato, peeled and diced, along with the gawar phalli. You may need to add a little extra water and increase the cooking time by 5-7 minutes.
For a different flavor base, sauté one finely chopped onion after the tempering until golden, then add 1 teaspoon of garlic paste along with the ginger.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the garam masala at the end for a delightful crunch and nutty flavor.
If you want to avoid yogurt, skip the curd-besan mixture. Instead, add one finely chopped tomato after the ginger and cook until soft. Increase the amchur powder to 1 teaspoon for tanginess.
Cluster beans are an excellent source of fiber, which aids digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels, making it beneficial for diabetics.
Gawar phalli contains essential minerals like calcium and phosphorus, which are vital for maintaining strong, healthy bones and preventing bone-related ailments.
The high fiber content in cluster beans helps in lowering LDL (bad) cholesterol levels. This, combined with its low-fat preparation, contributes to overall cardiovascular wellness.
This dish is a good source of plant-based protein from beans and besan, along with essential vitamins like Vitamin K, C, and A, which support immunity and overall health.
A single serving of this Gawar Phalli Sabzi (approximately 150g) contains around 130-150 calories, making it a light and healthy side dish. The exact count can vary based on the type of oil and yogurt used.
Yes, it is very healthy. Cluster beans (gawar) are rich in dietary fiber, vitamins K, C, and A, and minerals. The use of yogurt adds probiotics and protein. It's a low-calorie, nutrient-dense dish.
Yogurt can curdle due to 'temperature shock'. To prevent this, always lower the heat to an absolute minimum before adding the yogurt mixture. Also, stirring continuously and mixing besan into the yogurt helps stabilize it.
Yes, you can make it vegan by substituting the dairy yogurt with a plant-based yogurt like cashew or coconut yogurt. Ensure the plant-based yogurt is unsweetened and plain.
This dry sabzi pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also makes an excellent side dish for a meal of dal and steamed rice.
Look for beans that are slender, bright green, and free of blemishes. They should be flexible but firm enough to snap cleanly when bent. Avoid beans that are thick, pale, or feel limp, as they are likely mature and will be fibrous.