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Guvar nu shaak recipe | kathiyawadi Guvar nu shaak | Guvarfali ki sabzi | stuffed fried chilli recipe

It is a slightly spicy and creamy curry made with guvar (cluster beans) and a blend of regular spices. The curry features a creamy masala paste created from peanuts, sesame seeds, gram flour, and yogurt. This mixture is cooked with sabzi gravy until all the flavors have melded together. Not only is it easy to prepare, but it is also highly nutritious and bursting with flavor. Additionally, I would like to share a recipe for stuffed fried chillies that pairs exceptionally well with the sabzi and roti. I encourage you to give it a try!

The key to making tasty Guvar nu shak at home are
  1. Firstly, choose fresh and green Guvar (cluster beans) for the sabzi, avoiding frozen ones that are generally dry and lack moisture. Additionally, cut them into medium-sized pieces to ensure the gravy flavor can penetrate the center part of the beans easily.
  2. I prepared the gravy using peanuts, sesame seeds, and gram flour, which lends a creamy texture to the sabzi. To give it a dhaba-style flavor, add some yogurt (curd) as well.
  3. You can enhance the nutritional value of the sabzi by including other vegetables such as potatoes, carrots, and peas.
  4. Guvar nu shak tastes delicious when prepared with a slightly spicy and serve hot with stuffed fried chillies
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Recipe video

Guvar nu shaak recipe | kathiyawadi Guvar nu shaak | Guvarfali ki sabzi | stuffed fried chilli recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings


Guvar nu shaak

  • 250 grm guvar - cluster beans
  • 1 tbsp garlic paste
  • 3 tbsp + 4 tbsp oil
  • 3 tbsp roasted peanuts
  • 3 tbsp white sesame seeds
  • 2 tbsp gram flour
  • Pinch of hing
  • Salt to taste
  • 1 tsp ajwain
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • ½ cup yogurt - curd
  • ¼ cup + ½ cup water
  • ½ tsp garam masala
  • 1 tbsp jaggery - optional
  • Some coriander leaves

For garlic paste

  • 7-8 garlic cloves
  • 1 tbsp Kashmiri red chilli powder
  • ½ tsp cumin seeds
  • Pinch of salt
  • Some coriander leaves

For stuffed fried chilli

  • 7-8 medium size green chilli es
  • 3 tbsp white sesame seeds
  • 6-7 garlic cloves
  • ¼ cup coriander leaves
  • Salt to taste
  • Pinch of turmeric
  • 1 tbsp oil
  • Pinch of hing
  • 5-6 methi dana


To make Guvar nu Shaak (Cluster Beans Curry):

  • Wash the guvar and dry it completely. Cut off the head and tail (top and bottom parts) and discard them. Cut the guvar into medium-sized pieces, ensuring they are all chopped uniformly.
  • Heat 3 tbsp oil in a pan and add a pinch of hing (asafoetida), 1 tsp ajwain (carom seeds), chopped guvar, and salt. Fry it on medium-high flame.
  • Sprinkle some water over the guvar, cover the pan, and reduce the flame to low. Cook until the guvar slightly changes color and becomes soft.
  • Transfer the cooked guvar to a plate and set it aside.
  • In a mortar and pestle, crush 7-8 garlic cloves, 1 tbsp Kashmiri red chilli powder, ½ tsp cumin seeds, a pinch of salt, and some coriander leaves. This will form a garlic paste. Set it aside.
  • In the same mortar and pestle, crush 3 tbsp peanuts and 3 tbsp white sesame seeds until coarsely ground. Set it aside.
  • Heat 4 tbsp oil in a kadai and add 1 tsp cumin seeds. Then add 2 tbsp gram flour (besan) and roast on low flame until it slightly changes color.
  • Add the garlic paste to the kadai and sauté on low flame until the oil releases from the sides.
  • Next, add the crushed peanut-sesame powder and sauté it.
  • Lower the flame and add ½ tsp turmeric powder, 1 tbsp red chilli powder, and 1 tbsp coriander powder. Mix well.
  • Add ½ cup curd and mix well. Stir continuously until the oil releases from the sides.
  • Add the fried guvar to the masala and mix well.
  • Pour in ½ cup hot water, cover, and cook the sabzi for 5 minutes on low flame.
  • Add jaggery and garam masala. Mix well.
  • Garnish with coriander leaves and serve.

To make Stuffed Fried Chillies:

  • Make slits into the green chillies, remove the veins, and set them aside.
  • In a mortar and pestle, crush 3 tbsp white sesame seeds, 6-7 garlic cloves, and some coriander leaves.
  • Add salt and turmeric powder to the crushed mixture. Mix well. This forms the stuffing.
  • Stuff the green chillies with the prepared stuffing.
  • Heat oil in a pan, add a pinch of hing and some methi dana (fenugreek seeds). Add the stuffed chillies and fry them on medium flame until they become crispy on both sides.
  • Serve the tasty stuffed fried chillies with Guvar nu Shaak and roti.


  • choose fresh green guvar (cluster beans) of medium thickness for the sabzi.
  • Fry the guvar on medium-high heat; avoid frying them on low flame.
  • Crush peanuts and sesame seeds into a coarse powder using a mortar and pestle or grind them together in a mixer jar.
  • Besan (gram flour) provides creaminess and helps in achieving a coating consistency for the gravy.
  • Stir the mixture continuously after adding curd to the gravy.
  • Cover and cook the sabzi for 5 minutes to allow the flavors of the gravy to be absorbed by the guvar.
  • Guvar nu shak taste great when it is prepared slightly spicy.
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