 with flavorful dumplings, all simmered in a spiced tomato gravy enriched with a special garlic chutney and regular spices.){kind=link}
Guvar Gota Nu Shaak is a traditional Kathiyawadi-style curry that combines guvar fali (cluster beans) with flavorful dumplings, all simmered in a spiced tomato gravy enriched with a special garlic chutney and regular spices. Traditionally, the dumplings (gota or muthia) are either boiled or fried separately before being added to the curry. However, in this recipe, I’ve simplified the process by cooking everything together in a pressure cooker — making it quicker without compromising on taste.
The beauty of this dish lies in its convenience and bold flavors, making it a perfect option for busy days when you still crave a comforting homemade meal. I highly recommend trying this easy and delicious Guvar Gota Nu Shaak — it pairs wonderfully with roti, steamed rice, or aamras.
Tips for Making Perfect Guvar Gota Nu Shaak at Home:
- Flavorful Gota (Muthia):
I prepared the gota using guvar fali and fresh coriander, resulting in soft and fluffy dumplings that enhance the taste of the sabzi. You can customize the muthia by adding other vegetables like potatoes or adjusting the ingredients to your liking. - Pressure Cooking Method:
Cooking the guvar and gota together in a pressure cooker saves time and effort, making the recipe ideal for everyday cooking. If preferred, you can also fry or steam the dumplings separately before adding them to the curry. - Best Served Hot and Spicy:
For the best taste, serve this sabzi hot and slightly spicy, along with roti, rice, or aamras for a balanced and satisfying meal.
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Recipe video
Guvar gota nu shak | guvar muthia nu shak | guvarfali ki sabzi
Ingredients
For kathiyawadi garlic chutney
- 7 to 8 cloves Garlic
- 1 tbsp Red chilli powder
- A pinch Salt
For masala paste
- 1 tbsp garlic chutney
- 1 tsp Kashmiri red chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Garam masala
- 1 tsp Sugar
For gota
- 1 cup Coriander leaves
- 1 cup Besan
- 1 tsp green chilli-ginger-garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- As per taste Salt
- 1 tsp Sugar
- 1/8 tsp baking soda
- 1 tsp Lemon juice
- 1 tbsp Oil
- 2-3 tbsp water
For guvar gota nu shak
- 250 grm guvar
- 4 tbsp Oil
- 1 tsp Ajwain
- A pinch Hing
- Few Curry leaves
- 2 nos Green chillies
- 1 tsp Ginger paste
- ½ tsp Turmeric powder
- Prepared masala paste
- 1/2 cup Tomato puree
- Salt to taste
- 1 cup Hot water
- Prepared gota
- 1 tsp Lemon juice
- Few Corianders leaves
Instructions
- Wash and cut 250 grams of guvar into medium-sized pieces.
- Now, in a pressure cooker, add 4 tbsp oil, 1 tsp mustard seeds, 1 tsp ajwain, a pinch of hing, some curry leaves, 2 green chillies, and 1 tsp ginger paste. Sauté it.
- Then add ½ tsp turmeric powder and mix well. Add the chopped guvar and fry it in the oil on medium-high flame.
- Meanwhile, in a mortar and pestle, add 7–8 garlic cloves, 1 tbsp red chilli powder, and a pinch of salt. Crush it. Kathiyawadi garlic chutney is ready.
- Add the prepared chutney into a mixing bowl. Add 1 tsp Kashmiri red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala, 1 tsp sugar, and some water. Mix well. The masala paste is ready.
- Add the prepared masala paste to the guvar and sauté till the oil releases from the sides.
- Then add ½ cup tomato purée and salt. Mix well, cover the cooker with the lid, and sauté until the oil releases from the sides, forming the gravy.
- Meanwhile, in a mixing bowl, add 1 cup chopped coriander leaves, 1 cup besan, 1 tsp green chilli-ginger-garlic paste, ¼ tsp turmeric powder, ½ tsp red chilli powder, salt to taste, 1 tsp sugar, 1/8 tsp baking soda, 1 tsp lemon juice, and 1 tbsp oil. Mix well. Add 2–3 tbsp water and knead a medium-soft dough for gota.
- Now slightly grease your hands with oil and make small-sized gota. Keep them aside.
- Then check the gravy; once the oil releases from the sides, add 1 cup hot water. Mix well. When the gravy starts boiling, add the gota to it. Do not stir.
- Cover the pressure cooker and cook the sabji on high flame for 2 whistles.
- When the pressure releases naturally, open the lid and add 1 tsp lemon juice and some coriander leaves.
- Guvar Gota Nu Shaak is ready. Serve it with roti or rice and aamras.
Notes
- Cut guvar into medium-sized pieces.
- Frying guvar in oil gives a crispy coating to its outer layer, which enhances its taste in the sabji.
- Adding water to the masala helps it puff up and prevents the masala from burning in the oil.
- The masala paste gives a dhaba-style taste to the sabji.
- Tomato puree adds thickness to the sabji gravy.
- The proportion of coriander leaves and besan should be equal. You can use methi leaves instead of coriander leaves.
- Knead a medium-soft dough for gota.
- Add gota to the boiling gravy so it retains its shape.
- Guvar gota nu shak taste great when it prepared slightly spicy and serve hot.
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