Guvar Alu Ki Sabzi - Cluster Beans and Potatoes Curry!

Alu | Potatoes is such a versatile veggie that it makes everything taste yummy. This wonder veggie gets shunned despite its many nutrient value! Actually, the manner in which we cook Alu is important. Using steamed, boiled and/or baked Alu is healthy provided we do not load up the preparation with cheese/salt. Deep fried items are the villains and this is what we need to control!

We limit the intake of Alu and whenever we consume it, it is in the most healthiest way of cooking! Guvar Alu Ki Sabzi is one such dish that tastes simply delicious despite the innate bitter taste of the Cluster Beans. This sabzi is a great accompaniment for Rotis | Puris.

INGREDIENTS

3 medium size Alu | Potatoes, boiled and peeled and cut to bite size

200 gm Gavar | Cluster Beans, cut to 1 " length

2 Onions, finely chopped

1 Tomato, cut to bite size

For Tomato Paste

4 Tomatoes, roughly chopped

3 Green Chillies

1 tsp Adrak | Ginger, finely chopped

1 medium size Alu | Potatoes, boiled and peeled

For Gravy

500 ml Water

1 tblsp Oil

1 tsp Jeera | Cumin Seeds

1 tsp Haldi | Turmeric Powder

1/4 tsp Garam Masala

1 tsp Dhania | Coriander Powder

To taste Salt

1 tblsp Kasuri Methi | Dried Fenugreek Leaves

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

• For Tomato Paste:
• Grind all the ingredients mentioned for tomato paste to a smooth textured paste. Keep aside.
• In a kadhai, heat oil and add jeera. When jeera splutters, add chopped onion and saute for 2 minutes.
• Add gavar, water and tomato paste. Mix well.
• Add haldi, garam masala and dhania powder, mix well.
• Cover cook on low flame till gavar is cooked.
• Add tomato and potato. Let the curry come to a boil. The curry will thicken a bit.
• Add salt and mix well. Let the curry cook for a minute and then switch off the gas.
• Crush kasuri methi between your palms and add it to the curry. 
• Transfer to a serving bowl and garnish with fresh coriander.
• Serve hot with any Roti.

We relished Guvar Alu Ki Sabzi with Bajra Jowar Roti.

We have used:

1. Borges Olive Oil Light

2. Tata Salt Lite
3. Everest Kasuri Methi

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.