Guar ki Sabzi (Spiced Dry Curry)

1. 1
   prep

   Prep the cluster beans.

   1.Wash 500g guar beans thoroughly under running water.

   2.Trim both ends of each bean using a knife or by snapping off with fingers.

   3.Cut the beans into 1-inch long pieces and set aside.

   TIPChoose tender, slim beans for the best texture. Thick, mature beans turn fibrous and chewy.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in a kadhai or pan over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and let them crackle for 30 seconds.

   3.Sprinkle 1 pinch asafoetida and stir briefly.

   4.Add chopped ginger and slit green chilies, sauté for 30 seconds until fragrant.

   TIPKeep the heat medium — high heat burns the cumin and makes the dish bitter.
3. 3
   saute · ~3 min

   Cook the beans with spices.

   1.Add the cut guar beans to the pan and stir well to coat with oil.

   2.Sprinkle 1 pinch turmeric powder, 1 pinch red chili powder, 2 tsp coriander powder, 1 pinch cumin powder, and salt.

   3.Sauté for 2-3 minutes, stirring frequently until the beans turn bright green.

   TIPDon't add water yet — dry sautéing first helps the beans absorb the spice flavors.
4. 4
   simmer · ~15 min

   Steam the beans until tender.

   1.Pour 60 ml of water into the pan and give everything a good stir.

   2.Cover with a lid, lower the heat to low, and let it cook for 12-15 minutes.

   3.Check halfway — if the pan looks dry, add another splash of water.

   4.The beans are done when they are tender and a knife tip pierces them easily.

   TIPGuar beans release some moisture as they cook, so don't add too much water upfront — they steam better in their own juice.
5. 5
   saute · ~3 min

   Dry out the sabzi.

   1.Remove the lid once beans are tender.

   2.Increase heat to medium and stir-fry for 2-3 minutes to evaporate any remaining moisture.

   3.Sprinkle 1 pinch amchur powder and toss well.

   4.Cook until the sabzi looks glossy and dry, with no water pooling at the bottom.

   TIPA little patience here pays off — the dry-roasted finish concentrates the earthy flavor of the beans.
6. 6
   garnish

   Garnish with fresh coriander and serve hot.

   1.Turn off the heat and transfer the sabzi to a serving bowl.

   2.Scatter 2 tbsp chopped coriander leaves on top.

   3.Serve immediately with roti, paratha, or dal-rice.

   TIPA squeeze of lemon at the table brightens up the earthy, spiced notes beautifully.

Cuisines we love