How to make Aloo Gavar Sabzi - SK Khazana -
Potatoes and cluster beans cooked together to make a delicious dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Cluster beans (gavar)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Aloo Gavar Sabzi - SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana . You can also find more Main Course Vegetarian recipes like Turai aur Tamatar ki Sabzi Bharela Marcha Paneer Jhalfraezi Imli Bhindi
Aloo Gavar Sabzi - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Aloo Gavar Sabzi - SK Khazana Recipe
Medium potatoes peeled 2
Cluster beans (gavar) 200 grams
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Medium onion chopped 1
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Jaggery chopped 1/2 teaspoon
Fresh coconut scraped 2 tablespo to garnish
Method
Step 1
Cut potatoes into medium sized cubes. Put them in a bowl of water and keep aside.
Step 2
Trim both the ends of the cluster beans, break them into 1 inch pieces and put into another bowl.
Step 3
Add cumin powder, red chilli powder, turmeric powder, coriander powder, onions and potatoes.
Step 4
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds and asafoetida. Once the cumin seeds begin to change colour add the vegetable mixture and mix well.
Step 5
Add salt and jaggery and sauté for a minute. Add ½ cup water and mix well. Cover and cook for 8-10 minutes or till the potatoes are soft.
Step 6
Add 2 tbsps coconut and mix.
Step 7
Transfer into a serving bowl. Garnish with remaining coconut and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
