Gawar Phali Aloo ki Sabji (गँवार फली और आलू की सब्जी) is a main course item. But it is rare to find this sabji in multi-cuisine restaurants or hotels.

First thing first, this sabji is typically an Indian household meal. Yes, because it is quick & easy. Additionally, the gawar phali aloo sabji is for office tiffins & school lunch boxes. Everyone enjoys it. Another critical point is taste.

The Taste & Texture

It’s cliche. I mean, you, me & everyone else have tasted this sabji at least once in a lifetime. Although this may be true, the taste & texture depends on various ingredients. But to name it, the gawar phali aloo sabji tastes mild sweet & medium spicy.

Gawar phali is cluster beans. Therefore, you can call it Cluster Beans & Potato Veggie.

This vegetable has a natural green texture because of the green cluster beans. However, it becomes more tempting if you cook using green chilli paste. Therefore, Ajwain seeds are mainly used in this recipe.

Gawar Phali Aloo Ki Sabji With Tomato Gravy

What we are making is the dry version of the dish. But if it is not your preference, you can make this with some curry.

You will need to have two/three medium-sized tomatoes finely chopped. Saute it in oil and spices before adding the potatoes and cluster beans. It will work for pressure cooking the dish.

If you are cooking this in a pan, it is better to puree the tomatoes. Also, you will have to add more water to keep the gravy in the dish.

TR’s Extra Shots

  • Adding curd to the dish is optional. You can skip the ingredient. Doing so will also make this recipe vegan.
  • Similarly, asafoetida can also be omitted. However, it will help with digestion (since this vegetable takes time to digest) and add a bit of a sharp taste.
  • This vegetable is slightly bitter. Therefore, It increases with the use of asafoetida and carrom seeds. To balance this, add a little bit of sugar.
  • Some people add a bit of chopped onion while cooking this (mostly without potatoes). That will add moisture and helps soften the vegetable without burning it.
  • Likewise, you can add desiccated coconut or dried coconut flakes to the dish.
  • Some lemon juice will also add to the taste. It is entirely optional, though.
  • You can substitute green chillies with red chilli powder. It will change the colour, though. Hence it will be more suitable in the curry version.
  • You can cook this dish in a pressure cooker to cut down the cooking time.
  • Roll this dish in chapati like we did with Kurkure Guvar Rolls and pack this in foil. It makes up for an excellent tiffin dish.