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Gawar Sabzee

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Adjust Servings:
350ng of Gawar
100 g white gram or safed chana - soaked overnight
1 medium potato (100 gm)
1 small onion - finely chopped
1 tsp ginger garlic paste
1 tomato
1 green chili - chopped with scissors
¼ tsp Turmeric powder
¼ tsp Red chili powder
½ tsp Coriander powder
½ tsp Cumin powder
cumin seeds
1 tbsp mustard oil

Nutritional information

11 g
3 g
2 g
0 mg
0 mg

Gawar Sabzee

  • Veg
  • 30 mins
  • Serves 4
  • Easy



There’s something so unique about the Indian cuisine— the rich spices and herbs; the perfect balance of flavors, and the smoky, misty aroma that exudes from every delicacy making it so refreshingly different. Gawar sabzee has to be a perfect specimen of the traditional Indian culinary art; the way it manages and uses the bitterness of gawar (cluster beans) to make a dish so unique is indeed remarkable. The earthy flavors of the gawar sabzee will leave you mesmerized for sure!

Health Benefits

Gawar cooked with gram and potato including of course the tomatoes and green chili is a complete dish when eaten with curds and chapati. Gawar beans have a lot of soluble fiber and are rich in a number of vitamins and minerals.

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How to make Gawar Sabzee

  • Wash the gawar well with water and drain. Cut into medium pieces. Wash and peel the potato and cut into medium size thin slices. Again, wash potato thoroughly after peeling and cutting and drain.
  • Boil the chana in a pressure cooker for ten minutes until soft. Do not boil in the water used for soaking overnight. Discard the water and boil in fresh water.
  • Place a cooking pan or karhai on the flame and add mustard oil into the pan and heat till friable hot. Lower the flame and add the cumin seeds into the hot oil (should make crackling sound).
  • Add the sliced onions and fry till slight golden. Add ginger garlic paste and stir-fry. Add the gawar and the potato and stir-fry for few minutes, till the vegetables lose their raw look.
  • Add tomato, green chilies, turmeric powder, red chili powder, cumin powder and coriander powder. Stir and mix well, cover the lid, cook while simmering and stir in between. When tomato turns pulpy add the safed chana. It is better not to add the safed chana much earlier as these are already soft after boiling.
  • Stir well and cook with a little water for a few minutes to acquire a thick gravy consistency before turning off the gas knob.


Did you know that cluster beans are the source of the guar gum used in several industries? Gawaar is available in all parts of India and is full of the goodness a green vegetable can promise! Gawar can be tastefully combined with gram and potatoes to achieve a high protein, energy and vitamin combo.

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