Gawar ki Sabzi Gosht with step by step photos and video instructions is nothing but the cluster beans dish made in mutton masala. Simple, easy and tasty like the Palak Gosht. If you are fond of the Cluster Beans, you will surely love this Hyderabadi delicacy.
What is gawar or cluster beans?
“The Guar or cluster bean, with the botanical name Cyamopsis tetragonoloba, is an annual legume and the source of guar gum. It is also known as Gavar, Guwar or Guvar bean.” This is according to our own Wikipedia.
How to choose guar phali?
Choose the phali that is young, fresh and green. The mature ones become woody and fibrous and they aren’t so pleasant to taste.
How to cut the cluster beans?
The process of cutting the beans is quiet lengthy. You will have to remove the top and bottom and then string them on both the sides. But you can just omit it if you are not so particular about how it is made and simply remove the heads of the beans and chop it off.
How to make the Hyderabadi Gawar Ki Phali and with what ingredients?
Most of the veggies cooked with mutton are made in the same way in my kitchen with very minute difference depending upon how the particular veggie needs to be cooked. These are the recipes that you wouldn’t find in any restaurants generally. These recipes are passed down from generations and each family would have it’s own unique way of making the Hyderabadi Gawar ki Sabzi Gosht.
First, you will start with frying the onion in oil. Then once the onion is translucent, you will add the ginger garlic paste and fry till the raw smell vanishes. Then add the mutton pieces, red chili powder, turmeric powder, salt, and coriander powder. The mutton is fried till the water dries up and it turns brown in color. Next, tomato and sufficient water are added to cook the mutton. Finally, the cluster beans are added to the mutton masala and cooked till done.
Pro Tips / Important Things to remember while making the gawar ki sabzi, hyderabadi
Step by step pictorial process of making the gawar ki phali, hyderabadi
1. Heat oil in a pressure cooker and fry till the onion turns translucent. Add the ginger garlic paste and fry till the raw smell vanishes from it.
2. Add the mutton pieces, red chili powder, turmeric powder, coriander powder, and salt.
3. Fry until water dries up from the mutton and it browns.
4. Next, throw in the tomato and sufficient water to cook the mutton.
5. Cook until the mutton is almost done. We do not cook the mutton fully as it will get cooked with cluster beans too.
5. Add the chopped cluster beans and cook until they are done.
6. Cook until the water dries up to your desired consistency.
Serve it hot immediately.
The gawar ki sabzi gosht tastes best with steamed, plain rice and Hyderabadi Khatti Dal. You can also serve it with any other type of dal or rasam.
More similar recipes:
Let’s get started with the Gawar ki Sabzi Gosht – Cluster Beans Mutton
Gawar ki Sabzi Gosht, Hyderabadi
Watch the Video
What You Need:
- 500 gms gawar ki sabzi / cluster bens
- 250 gms mutton / gosht
- 3 tbsp oil / tel
- 2 onions / pyaz, chopped
- 1 tbsp ginger garlic paste / adrak lehsun paste
- 2 no tomato/ tamatar, finely chopped
- 2 tsp red chili powder / lal mirch powder
- 2 tsp coriander powder / dhaniya powder
- 1 tsp turmeric powder / haldi powder
- salt to taste / namak
How To Make:
- Remove the heads of the cluster beans / gawar ki phalli, and string them on both the sides. Cut them into about 1/4-1/2 inch long pieces
Making Mutton Masala
- Heat oil in a pressure cooker and fry the onion till translucent.
- Add the ginger garlic paste and cook till the raw smell disappears from the ginger garlic paste.
- Add the mutton pieces, red chili powder, coriander powder, turmeric powder, and salt and mix well. Fry until water dries up and the mutton browns.
- Add tomato and pour 1 cup of water and close the lid of the pressure cooker and cook till the mutton is almost cooked, about 15 minutes or so.
Making the gawar ki phali
- Allow the steam to escape and add the cut cluster beans / gawar ki phalli and cook till the beans are cooked and water has dried up. Serve hot with steamed rice or chapati or roti.
- You can make this sabzi without the mutton also.
Signing off until next time,
This recipe was originally published in February of 2016. It has been retested and updated with reader feedback. New images, Step by Step Photos and Video has been added in January 2019.
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