Cluster beans and Potato Curry in Instant Pot (guvar bateta nu shak)

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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:

  1. 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.

Cluster beans and Potato Curry in Instant Pot (guvar bateta nu shak)

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.

Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Mina Joshi

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.



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