Guvar (cluster beans), trimmed and cut into small pieces
Salt to taste
1 tablespoon ginger-garlic paste
1 ½ teaspoon cumin-coriander powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
Water as required
1 cup plain yogurt (curd)
Fresh coriander leaves for garnish
Cooking Instructions for dahi guvar sabji recipe:
Heat oil in a pan over medium heat.
Add ajwain (caraway seeds) and let them crackle.
Add sliced onions and sauté it for 1-2 minutes.
Add diced potatoes and chopped guvar (cluster beans) to the pan.
Season with salt to taste and sauté for 2-3 minutes over high flame.
Reduce the heat to low, cover the pan, and let the cluster beans cook for about 5-7 minutes until they are tender. Stir occasionally to prevent sticking.
Once the vegetables are tender, add ginger garlic paste to the pan and sauté for a minute.
Add cumin-coriander powder, turmeric powder, and red chili powder to the pan. Mix well.
If the mixture seems too dry, add a little water to adjust the consistency. Cover and cook for another 2-3 minutes, stirring occasionally until it is fully cooked.
In a bowl, whisk the yogurt until smooth.
Now, add the whisked yogurt to the pan and mix everything well.
Cook for another 2-3 minutes on low heat, stirring continuously, until the yogurt is heated through. Be careful not to boil the yogurt as it may curdle.
