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Guvar Phali Aloo ki Sabzi ,Cluster Beans Potatoes Curry +Video

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Guvar Phali Aloo Ki Sabzi – Cluster beans and potatoes cooked in a tangy tomato curry

Guvar Phali aloo ki Sabzi- Guvar ki phali/Cluster beans are traditionally a summer vegetable and very easily available in that season. In few places where it is not available,it is usually available in canned and frozen forms in supermarkets.

These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you’ll have to remove the side strings.

This step adds extra 5-10 minutes to the process, but is very important to ensure that the dish doesn’t end up being excessively chewy. Once you remove the side strings of  guvar phali , it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.

As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds)and Hing/ asafoetida to the tempering. It helps the digestion, and adds a great taste too.

The version I am posting today is a “wet curry” (or patli / rasedaar subzi). For a dry stir fried version of guvar ki phali, you may want to look at these recipe links-


aloo guvar sabzi

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Print Recipe
4.38 from 8 votes

Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth

Guvar Phali aur Aloo Ki Sabzi- Cluster beans and potatoes cooked in a tangy tomato curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo, cluster bean, Guvar, guvar aloo sabzi, sabzi
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 175 Cluster beans /Guvar phali
  • 200 Potatoes / Aloo
  • 2 medium Tomato / Tamatar pureed
  • 1 tsp Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • to taste salt
  • pinch Sugar / Chini
  • 3/4 cup Water / Paani
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

tempering/ tadka

  • 3 tbsp Mustard Oil / Sarson ka tel or any cooking oil
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 3/4 tsp Carom Seeds / Ajwain
  • 1/4 tsp Asafoetida / Hing powder

Instructions

  • Wash and remove/peel the side string the guvar phalis and Chop to make big pieces of about 1 inches.
  • Peel and chop potato into big pieces. grind tomato and make a smooth puree
  • Heat oil in a pressure cooker. Add cumin and carom seeds,when they start crackling add asafoetida.
  • Now add chopped tomatoes ,salt and all the add powdered spices and stir fry till oil start leaving the sides.
  • Add chopped guvar phali and potatoes and stir for a minute and then add water(3/4 - 1 cup approx)
  • Mix and pressure cook for about 2-3 whistles or cook till done.(cooking time depends on the quality of your guvar phali,if its tender it will cook quickly but hard mature guvar takes little extra time to cook)
  • Open the cooker when cool down completely.
  • Add lemon juice ,pinch of sugar and fresh coriander and mix.
  • Serve hot with roti,paratha or daal rice combo.

Comments

  1. Ashish says

    I cooked it for my wife today. Hope I would be able to surprise her

  2. Monica says

    Dish looks very tempting.
    When do you add ginger-green chili?