Name: Dahi Wali Gawar Phali recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 1800 min
Cook time: 20 min
Total time: 1820 min
Yield: 8
Ingredients: Cluster Beans (Gawar Phalli) - 200 Grams; Curds (Dahi) - 100 Grams; Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - ½ Bunch; Finely Chopped Mint Leave (Barik Kata Pudina) - ½ Bunch; Dry Fenugreek Leave (Kasuri Methi) - 1 Tea Spoon; Cumin Seeds (Shahi Jeera) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - ½ Tea Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Slit Green Chillies (Kati Hari Mirch) - 5 to 6; Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Dahi Wali Gawar Phali RECIPE

Cluster Beans or Gawar Phali are a very good way of obtaining proteins along with soluble fibre. It is also abundant in carbohydrates, foliates and minerals like phosphorus, calcium, iron and potassium. Dahi or Curds or Yogurt is loaded with several essential nutrients like calcium, vitamin B-2, vitamin B-12, potassium, and magnesium. It is very light and easy to digest. By using these two healthy ingredients in Jai Ki Rasoi Se made "Dahi Wali Gawar Phali". This dish goes very well when served with any Indian bread or Flavored Rice.

Ingredients Serving: 8

Cluster Beans (Gawar Phalli) - 200 Grams
Curds (Dahi) - 100 Grams
Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - ½ Bunch
Finely Chopped Mint Leave (Barik Kata Pudina) - ½ Bunch
Dry Fenugreek Leave (Kasuri Methi) - 1 Tea Spoon
Cumin Seeds (Shahi Jeera) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - ½ Tea Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Slit Green Chillies (Kati Hari Mirch) - 5 to 6
Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Heat oil in kadai or non-stick pan. Once the oil is hot add cumin seeds and allow them to crackle
Add the cluster beans and mix them. Cover and cook till they become soft
Add ginger garlic paste and mix it. Cook till the rawness from the paste get removed
Now add all dry powders like red chilli, turmeric, coriander, cumin and whole spice powder. Mix all the ingredients and cook till the oil get separated from it.
At this stage add curds and mix it. Season it with salt according to taste. Cover it and cook on slow to medium flame till oil get separated or till the consistency of the gravy you required
Finally add add dry fenugreek leave powder, finely chopped green coriander & mint leaves and slit green chillies. Mix all and cook for another 2 minutes
Now the dish is ready to be serve with any Indian bread or flavored rice

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