Preparation time
- Total: Approximately 35 minutes
- Preparation: 15 minutes
- Cooking: 20 minutes
Ingredients
- 250 grams Gawar Phali (Kothavarangai / Cluster beans) - washed and cut into 1-1.5 inch pieces
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 1 Onion - chopped
- 4 Tomatoes - finely chopped
- 6 cloves Garlic - finely chopped
- 1 inch Ginger - finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Jaggery
- 1/2 cup Raw Peanuts (Moongphali)
- Salt - to taste
- 1/2 cup Water
- 1 teaspoon Mustard oil
- Coriander (Dhania) Leaves - for garnish
Instructions
- To begin making the Gawar Phali Masala Sabzi Recipe, into a preheated pressure cooker add oil
- Once the oil is hot add the ajwain, asafoetida, onion, garlic, ginger and saute until the onions soften and turn golden brown in colour
- Once done add the tomatoes, turmeric powder, red chili powder, coriander powder and jaggery
- Saute until the tomatoes become soft and mushy
- Once the tomatoes have turned soft add the gawar phali, raw peanuts, salt to taste and water
- Close the pressure cooker with its lid and pressure cook the gawar phali masala sabzi for 2 whistles
- After two whistles turn off the heat and release the pressure immediately
- Stir in coriander leaves and transfer the Gawar Phali Masala Sabzi into a serving bowl and serve hot
- Serve the Gawar Phali Masala Sabzi along with Phulka, Jeera Rice & Kachumber Salad for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- North Indian Recipes
- Lunch
- Vegetarian