GAWAR ALU SABZI

Ingredients

1 1/2 cup Gawar / Cluster beans  cut into ½ inch bits
1 medium Potato, diced
2 large Onion
1 large Tomato, chopped
7 cloves Garlic
1/2 "Ginger
4 Green chilies
1 tsp Cumin seeds
2 Cloves
1 tsp Kashmiri red chili powder
1/2 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Garam Masala
3/4 tsp Everest meat masala
3 tbsp Oil
Water – 1 and ½ cup or as needed depending on your pressure cooker
2 tbsp Coriander leaves , finely chopped

Method

Take ginger, garlic, green chilies, clove, and cumin seeds in a mortar and pestle.
Pound them all really well. Set aside.
Heat oil in a pressure cooker. Add in the onions. Sauté them till they turn golden brown.
Add the mixture of ginger, garlic, green chilies, clove, and cumin seeds. Sauté till the raw smell disappears and it gives out a nice aroma.
Add the tomato and cook till they get mushy and some oil begins to separate.
Add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and meat masala. Cook for a few seconds.
Add gawar/cluster beans, salt, and sauté them with the masala.
When the masala begins to stick to the base, add a couple of tablespoons of water and continue to saute the beans while stirring constantly on high flame. Repeat this process 2-3 times. I used up about ¾ cup of water sauteing the beans.
Add in ½ cup of water and mix. Close the pressure cooker and cook the cluster beans for 3 whistles. The beans should be partially cooked.
Open the lid and add in the potatoes. Add some more water if needed. I added another ¼ water. Mix well. Close the pressure cooker again and cook the cluster beans and potatoes for 3 whistles or till the vegetables are completely cooked. Turn off the heat.
Let the pressure release. Open the cooker. If any water is left, turn the heat on high and let it dry off a bit.
The oil will begin to separate again. Add in the chopped coriander leaves and give it a final stir. Cluster beans potato curry for rice is now ready.
Serve the cluster beans potato curry with chapathis or rice. Enjoy