How to make Gavar Aloo ki Sabzi -

Cluster beans cooked with potatoes and some simple masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cluster beans (gawar) (गवार फली), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Kale Vatanyachi Ussal Sindhi Sai Bhaji Tofu Matar Masala Methi Corn Malai

Gavar Aloo ki Sabzi

Gavar Aloo ki Sabzi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Gavar Aloo ki Sabzi Recipe

  • Cluster beans (gawar) stringed and cut into ½ inch pieces 250 grams

  • Potatoes peeled and cut into ½ inch cubes 2 medium

  • Onion chopped 1 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Jaggery (gur) grated 1 teaspoon

  • Salt to taste

  • Fresh coconut scraped 2 tablespoons


Step 1

Mix cluster beans, onion, turmeric powder, red chilli powder and cumin powder in a bowl.

Step 2

Heat oil in a non-stick pan and add mustard seeds. Once they start to splutter, add cumin seeds and asafoetida.

Step 3

When cumin seeds start to change colour, add cluster bean mixture-potatoes and mix well.Cover and cook for two to three minutes.

Step 4

Add jaggery and salt, cover and cook till the beans are tender and the potatoes are cooked.

Step 5

Transfer into a serving bowl and serve hot garnished with scraped coconut.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.