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It is a slightly spicy and creamy curry made with guvar (cluster beans) and potatoes, blended with regular spices. The curry features a creamy masala paste created from spicy sing bhujiya, sesame seeds, and besan gathiya. This mixture is cooked with sabzi gravy until all the flavors meld together. I prepared this sabzi in a pressure cooker, which is easy to prepare and bursting with flavor. This sabzi tastes great with roti or steamed rice. I encourage you to give it a try!
The key to making tasty Guvar nu shak at home are
- Firstly, choose fresh and green guvar (cluster beans) for the sabzi, avoiding frozen ones that are generally dry and lack moisture. Additionally, cut them into medium-sized pieces to ensure the gravy flavor can penetrate the center of the beans easily.
- To enhance the nutritional value of the sabzi, I add potatoes. You can also add carrots, peas, and other vegetables of your choice.
- I prepared the masala using sing bhujiya (or peanuts), sesame seeds, and besan gathiya, which lends a creamy texture and thickness to the sabzi gravy.
- Lastly, guvar batata nu shak tastes delicious when prepared slightly spicy and served hot with roti or steamed rice.
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Recipe video
Guvar batata nu shak | Guwar aloo sabzi | Guvar nu shak
Ingredients
Guvar batata nu shak
- 300 grm guvar
- 150 grm or 2 small size potatoes
- Garlic chutney
- 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- ½ tsp ajwain
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp sugar - optional
- 2 medium size grated tomatoes
- Salt to taste
- 2 tbsp sing bhujiya
- 2 tbsp sesame seeds
- 2 tbsp besan gathiya
- 1 cup hot water
- Some coriander leaves
For garlic paste
- 6-7 garlic cloves
- 1 tbsp Kashmiri red chilli powder
- Pinch of salt
Instructions
- Wash the guvar and dry it completely. Cut off the head and tail (top and bottom parts) and discard them. Cut it into medium-sized pieces and chop all of them the same way. Also, cut the potatoes into medium-sized pieces.
- Now, in a pressure cooker, add some oil and fry the guvar on high flame for 2 minutes, then take it out onto a plate. Also, fry the potato pieces and take them out onto a plate. Frying the guvar and potatoes gives them a crispy outer layer and enhances their flavor in the sabzi.
- Then, in a mortar and pestle, add 6-7 garlic cloves, 1 tbsp red chili powder, and a pinch of salt. Crush it until it forms a garlic chutney. Add the prepared garlic chutney to the fried guvar and potatoes and mix well. Marinating the guvar and potatoes with garlic chutney enhances their flavor in the sabzi. Keep it aside.
- Now, in the pressure cooker, add 4 tbsp oil. Then add 1 tsp cumin seeds, a pinch of hing, and ½ tsp ajwain. Sauté it.
- In a bowl, take ¼ cup water and add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, and 1 tbsp sugar. Mix well and add the masala paste to the oil. Sauté it until the oil separates from the sides.
- Then, add 2 grated tomatoes and salt. Sauté until the oil separates from the sides.
- Meanwhile, in a mortar and pestle, add 2 tbsp sing bhujiya, 2 tbsp white sesame seeds, and 2 tbsp besan gathiya. Crush it into a coarse powder.
- Add the crushed masala to the gravy and sauté it.
- Now, add the marinated guvar and potatoes to the gravy and sauté it.
- Then, add 1 cup of hot water and mix well. Cover the lid and pressure cook the sabzi for 2 whistles on high flame.
- When the pressure cooker releases its pressure naturally, open the lid. The sabzi is ready. Garnish with coriander leaves and serve hot with roti or steamed rice.
Notes
- Frying guvar and potatoes gives a good texture and enhances their flavor in the sabzi.
- Marinating guvar and potatoes with garlic chutney enhances their flavor in the sabzi.
- You can use peanuts instead of sing bhujiya.
- Crushed masala adds flavor and gives thickness to the gravy.
- Pressure cooks on medium-high flame for 2 whistles.
- Guvar batata nu shak taste great when it is prepared spicy.
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