This Guvar Bateta nu Shaak is a Kathiyawadi-style vegetable curry recipe from Gujarat. This delicious garlicky curry is made with cluster beans and potatoes, in tomato and garlic-based gravy! Shaak in English means vegetable side/ curry, and in Hindi means Sabzi. The Kathiyavad region of Gujarat is prevalent in making its veggies using lasanyu marchu (garlic chutney). Explore 50+ Gujarati recipes here.
I have been eating this curry since I was a child, and this curry was one of our weekly menus. Growing up in a Gujarati household, lunch was a gravy side dish, vegetable stir fry, dal or kadhi, rotli, and rice. Tender guvar was available throughout the year, but the best produce comes during late fall.
We prepare guvar nu shaak (cluster beans curry) in a few different ways, and it is one of my favorite vegetables to make! They are delicious. This guvar nu shaak has a fiery red color as it is cooked with tomatoes and red chili and garlic chutney with a few other ground spices! I like to use frozen guvar, as it is not always easy to find fresh guvar in the US. Have you tried making cluster beans before?
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What is Guvar Bateta nu Shaak?
This Guvar Bateta nu Shaak is a delicious Gujarati-style cluster beans and potato curry. We make a garlic chutney and add it to the cluster bean and potatoes, which gives a delightful umami kick to the curry! The cluster beans and the potatoes are fried in the oil, and then pressure cooked with tomato puree and spices. Enjoy this beautiful Gujarati guvar na shaak with hot and soft rotlis.
I love making this curry with frozen cluster beans, as I don't always find good quality fresh cluster beans in the grocery store. It is great to keep this frozen pack of gvar in your freezer, to make this recipe quickly! I use my Instant Pot to make this recipe, but you can also make this sabzi in a pressure cooker. It gets ready in 20 minutes and I love a good low-effort, delicious, and comforting meal! This recipe is just that!
Why You'll Love This Recipe
- This recipe is easy to make and delicious
- A great recipe to add to the weekly menu
- If you love garlic, you are in for a treat
- A scrumptious Gujarati recipe that is comforting and makes for a soulful meal!
Ingredients to Make This Recipe
Oil - Don't skimp on adding oil in this recipe. It tastes lip-smacking delicious. Although I am using less oil than the recipe traditionally calls for!
Cluster Beans (Guvar) - Cluster beans or guvar are flat green beans that are in season during fall. I don't find fresh guvar easily where I like so I use frozen guvar for this recipe.
Potato - Let's agree that potatoes make every curry taste amazing!
Cumin Seeds (* not in the picture) - We will add cumin seeds for tempering
Lasanyu Marchu - A garlic chutney we make by pounding Kashmiri red chili powder and garlic together.
Tomato Puree - We will blend 1 tomato to make puree and add it to the curry
Ground Spices - We will add red chili powder, turmeric, coriander powder, and salt.
Jaggery - Add jaggery to give this spicy and tangy curry some sweetness to balance all the flavors.
Cilantro - Add finely chopped cilantro in the end for garnishing.
How to Make Guvar Bateta Nu Shaak?
Add 4-5 cloves of garlic in a mortar pastel and start to pound it until minced. Now add 1.5 teaspoons of Kashmiri red chili powder, and pinch of salt. Pound carefully, until it becomes a paste.
Now start the instant pot on sautรจ mode for 30 minutes. Add 2 tablespoons of oil, and wait until it heats up.
Add bite sized cubed potatoes, and let the fry on one side, for 5 minutes, and then toss them around to make sure they cook from all sides.
Take them out in a plate lined with paper towel.
Now in the same pot, add cluster beans and fry them stirring them for 2 minutes.
Take the cluster beans out on the same plate as the potatoes.
In a mixing bowl, add the fried potatoes and cluster beans and add the garlic chutney we prepared earlier.
Use a spoon or wear gloves and massage the chutney onto the potatoes and cluster beans. Keep it aside.
Add cumin seeds in the oil already in the pot. No need to add more oil.
They will crackle right away, so next add in the tomato puree and ground spices. Add ยฝ teaspoon of Kashmiri Red Chili Powder, ยผ teaspoon of Turmeric, 1 Teaspoon each of Coriander Powder and Salt. Mix well.
Cook until the oil separates.
Once the oil separates, add 1 tablespoon jaggery.
Next add in the cluster beans and potatoes, and add 1 cup of water.
Close the instant pot lid and hit cancel. Make sure the pressure valve is on sealing position.
Press Pressure Cook, and manually adjust the time to 2 minutes.
Once they cooking is done, let the pressure release naturally for 5 minutes and then do a quick pressure release.
Garnish with freshly chopped cilantro. Mix well.
Serve hot with kadhi, roti and rice!
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Guvar Bateta Nu Shaak
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons Peanut Oil
- 1 Cup Potatoes Cubed into Bite Sized Pieces
- 1 Cup Cluster Beans Cut into Bite Sized length
- 4-5 Garlic Cloves
- 2 Teaspoons Kashmiri Red Chili Powder Divided 1.5 Teaspoons for garlic chutney + half a teaspoon for the curry
- ยฝ Teaspoon Cumin Seeds
- 1 Tomato Pureed
- 1 Teaspoon Salt
- 1 Teaspoon Coriander Powder
- ยผ Teaspoon Turmeric
- 1 Tablespoon Jaggery Add more if you like this shaak sweeter
- 1 Cup Water
- 1 Tablespoon Cilantro Finely Chopped for Garnishing
Instructions
- Add 4-5 cloves of garlic in a mortar pastel and start to pound it until minced. Now add 1.5 teaspoons of Kashmiri red chili powder, and pinch of salt. Pound carefully, until it becomes a paste.
- Puree one tomato in a high powdered blender in a puree. Leave it aside.
- Chop the Potatoes and Cluster beans into bite sized pieces.
- Now start the instant pot on sautรจ mode for 30 minutes. Add 2 tablespoons of oil, and wait until it heats up.
- Add bite sized cubed potatoes, and let the fry on one side, for 5 minutes, and then toss them around to make sure they cook from all sides.
- Take them out in a plate lined with paper towel.
- Now in the same pot, add cluster beans and fry them stirring them for 2 minutes.
- Take the cluster beans out on the same plate as the potatoes.
- In a mixing bowl, add the fried potatoes and cluster beans and add the garlic chutney we prepared earlier.
- Use a spoon or wear gloves and massage the chutney onto the potatoes and cluster beans. Keep it aside.
- Add cumin seeds in the oil already in the pot. No need to add more oil.
- They will crackle right away, so next add in the tomato puree and ground spices. Add ยฝ teaspoon of Kashmiri Red Chili Powder, ยผ teaspoon of Turmeric, 1 Teaspoon each of Coriander Powder and Salt. Mix well.
- Cook until the oil separates.
- Once the oil separates, add 1 tablespoon jaggery.
- Next add in the cluster beans and potatoes, and add 1 cup of water.
- Close the instant pot lid and hit cancel. Make sure the pressure valve is on sealing position.
- Press Pressure Cook, and manually adjust the time to 2 minutes.
- Once they cooking is done, let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Garnish with freshly chopped cilantro. Mix well.
- Serve hot with kadhi, roti and rice!
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