Summer time is a good time to be in London. No matter which part of London are in, there is usually a park you can go to, close at hand. This list has the top parks in London you can enjoy visiting at no cost. My favourite is St. James’s Park which has good views of Buckingham Palace and has lots of water loving birds around the central lake including some pelicans.
Guvar or Guwar are called cluster beans and available fresh in most Asian grocers. They also sell a ready prepared frozen version which is handy to keep in the freezer. My recipe for guvar/cluster beans with potatoes is here. This curry is made in the Instant Pot so it’s quick and easy to make.
Ingredients
- 4 cups of cut and prepared guvar/cluster beans
- 1 cup of potatoes diced
- 2-3 tbls of cooking oil (I used sunflower oil)
- 1 tsp ajwain (also called ajma or carom seeds)
- 1 tsp salt
- 1 tsp chili powder
- 2 tsp of dhana jiru (mixture of cumin and coriander powder)
- 2-3 cloves of blended garlic
- 1 cup of blended tomatoes ( you can use fresh or tinned)
- 1 tbls lemon juice and 1 tablespoon jaggery or dark brown sugar
- fresh coriander for garnishing
Method:
- To prepare the guvar, trim the top and bottom of the guvar and cut then into small pieces. Traditionally women just did this by hand but you can use a knife if you find it easier. If the guvar isn’t tender, you may have to remove the hard fibrous ends that come off when you chop the ends. Wash and dice the potatoes.
2. Heat the oil in saute mode and add in the ajwain seeds. Ajwain adds a lovely fragrance to the guvar but it also helps with digestion. Once the ajwain go dark, add the washed potatoes and guvar . Add the garlic, salt, turmeric, chili powder and dhana jiru. Stir well and allow to cook for a minute.
3. Add 1 cup of warm water and the tomatoes and stir. Close the lid of the Instant Pot and set it to cook on manual for 5 minutes.
4. Allow the IP release pressure and add the lemon and jaggery or brown sugar. Your curry is ready to serve.
Here are some more curry recipes in my blog you may like:
- Potato and Onion Curry
- Cluster Bean curry
- Cluster beans and Potato Curry
- Dry stir fry potatoes and nuts
Cluster beans and Potato Curry in Instant Pot (guvar bateta nu shak)
Ingredients
- 4 cups guvar/cluster beans
cut and prepared - 1 cup potatoes
diced - 2-3 tbls cooking oil
I used sunflower oil - 1 tsp ajwain (also called ajma or carom seeds)
- 1 tsp salt
- 1 tsp chili powder
- 2 tsps dhana jiru (mixture of cumin and coriander powder)
- 2-3 cloves of blended garlic
- 1 cup blended tomatoes ( you can use fresh or tinned)
- 1 tbls lemon juice
- 1 tbls jaggery or dark brown sugar
Instructions
- To prepare the guvar, trim the top and bottom of the guvar and cut then into small pieces. Traditionally women just did this by hand but you can use a knife if you find it easier. If the guvar isn’t tender, you may have to remove the hard fibrous ends that come off when you chop the ends. Wash and dice the potatoes.
- Heat the oil in saute mode and add in the ajwain seeds. Ajwain adds a lovely fragrance to the guvar but it also helps with digestion. Once the ajwain go dark, add the washed potatoes and guvar . Add the garlic, salt, turmeric, chili powder and dhana jiru. Stir well and allow to cook for a minute.
- Add 1 cup of warm water and the tomatoes and stir. Close the lid of the Instant Pot and set it to cook on manual for 5 minutes.
- Allow the IP release pressure and add the lemon and jaggery or brown sugar. Your curry is ready to garnish with coriander and serve.
If you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook, Follow us on Twitter, Pinterest and Instagram. All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.
If you are interested in one to one or group cookery lessons, or any corporate team building events – email me on givemesomespice@gmail.com for more information.