Follow these steps for perfect results
Methi Leaves (Fenugreek Leaves)
chopped
Gawar Phali (Cluster Beans)
cut small
Onion
chopped
Tomato
chopped
Garlic
chopped
Ginger
chopped
Red Chilli powder
Turmeric powder (Haldi)
Coriander Powder (Dhania)
Garam masala powder
Salt
to taste
Jaggery
Sunflower Oil
Chop the cluster beans (gawar phali) and keep aside.
Pressure cook the chopped cluster beans with 3 tablespoons of water and salt for 2 whistles. Release the pressure immediately to maintain the green color.
Heat oil in a pan.
Add chopped ginger and garlic to the hot oil and sauté until soft.
Add chopped onions and sauté until translucent.
Add chopped tomatoes and a pinch of salt; cook until mushy.
Add chopped methi (fenugreek) leaves and sauté until wilted (about 3 minutes).
Add the cooked cluster beans, red chili powder, turmeric powder, coriander powder, garam masala powder, and jaggery.
Mix well and sauté for about a minute until all ingredients are well combined.
Taste and adjust salt and spices as needed.
Turn off the heat.
Transfer the Gawar Phali Methi Ki Sabzi to a serving bowl and serve hot.
Serve with Lauki Chana Dal, Palak Ragi & Oats Wheat Thepla, and Cauliflower & Cucumber Raita for a complete meal.
Expert advice for the best results
Do not overcook the cluster beans to maintain their texture.
Sauté the methi leaves well to reduce bitterness.
Adjust the amount of red chili powder to your spice preference.
Everything you need to know before you start
15 mins
Can be prepared a day ahead; flavors meld well.
Serve in a bowl, garnished with a sprig of cilantro.
Serve hot with roti or rice.
Serve as a side dish with dal and raita.
Cools the palate and aids digestion.
Discover the story behind this recipe
Commonly eaten in North Indian households, especially during the winter months when fenugreek leaves are readily available.
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