Kathiyawadi guvar nu shak is a delicious Gujarati curry made with fresh guvar (cluster beans) cooked in a slightly spicy and creamy curd (yogurt) based gravy along with regular Indian spices. This traditional Kathiyawadi sabzi is known for its rich texture, balanced flavors, and comforting taste.
The highlight of this recipe is the creamy masala paste made with peanuts, sesame seeds, besan, and yogurt, which gives the curry a rich, nutty flavor and smooth texture. The masala is slowly cooked with guvar and gravy until all the flavors blend perfectly, creating an authentic Kathiyawadi-style sabzi.
This spicy and creamy Guvar Nu Shak pairs wonderfully with roti, bajra rotla, bhakri, or steamed rice, making it a perfect everyday Gujarati meal.
The key to making tasty kathiyawadi Guvar nu shak at home are
- Firstly, choose fresh and green guvar (cluster beans) for the sabzi. Cut them into medium-sized pieces so the gravy flavors can easily penetrate the beans. Also, pressure cook the guvar on a high flame with very little water. Avoid adding excess water while pressure cooking.
- I prepare the masala paste using Kathiyawadi-style garlic chutney along with regular spices. The garlic chutney gives the sabzi a spicy and flavorful taste.
- The gravy is prepared using peanuts, sesame seeds, and gram flour (besan), which gives the sabzi a rich and creamy texture. To achieve a dhaba-style flavor, I also add yogurt (curd), which enhances the creaminess and taste of the gravy.
- You can make the sabzi more nutritious by adding vegetables like potatoes and green peas along with the guvar.
- Lastly, Guvar nu Shak tastes best when prepared slightly spicy and served hot with stuffed fried green chillies.
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Recipe video
Kathiyawadi guvar nu shak | Gawar nu shak | guvarfali ki sabji
Ingredients
Pressure cook guvar
- 200 grm guvar
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- ½ tsp ajwain
- ½ tsp turmeric powder
- Salt to taste
- ¼ cup water or as required
For kathiyawadi garlic chutney
- 5-6 garlic cloves
- Pinch of salt
- 1 tsp red chilli powder
For kathiyawadi guvar nu shak
- 4 tbsp oil
- Pinch of hing
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp kitchen king masala
- 2 tbsp gram flour - besan
- 3 tbsp coarsely crushed peanut powder
- 3 tbsp coarsely crushed sesame powder
- ½ cup curd
- ½ cup water
- 1 tbsp jaggery
- ½ tsp garam masala
- Some coriander leaves
Instructions
- In a pressure cooker, add 2 tbsp oil, ½ tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, and ½ tsp ajwain. Sauté for a few seconds.
- Add ½ tsp turmeric powder and mix well.
- Add 200 grams guvar and salt to taste. Sauté well.
- Add ¼ cup hot water and mix well.
- Cover with the lid and pressure cook on high flame for 2 whistles.
- Once the pressure releases naturally, open the cooker. The guvar should be properly cooked.
- Now in a mortar-pestle, add 5-6 garlic cloves, a pinch of salt, and 1 tsp red chilli powder. Coarsely crush it. Kathiyawadi style garlic chutney is ready.
- Then in a mixing bowl, add the garlic chutney, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tbsp coriander powder, ½ tsp kitchen king masala, and ¼ cup water. Mix well. The masala paste is ready.
- Now in a mortar-pestle, add 3 tbsp peanuts and 3 tbsp sesame seeds. Crush them coarsely and keep aside.
- Then in a kadai, add 4 tbsp oil, a pinch of hing, and 2 tbsp gram flour (besan). Sauté well.
- Add the prepared masala paste and sauté until the oil releases from the sides.
- Now add the coarsely crushed peanut and sesame seed powder and sauté again.
- Switch off the gas and let the gravy cool slightly. Add ½ cup curd and salt to taste. Mix well.
- Switch on the gas again and sauté the gravy until the oil releases from the sides.
- Then add the boiled guvar and mix well. Add ½ cup water and mix properly.
- Now add 1 tbsp jaggery and ½ tsp garam masala. Mix well, cover, and cook the sabzi on low flame for 5 minutes.
- Kathiyawadi style guvar nu shak is ready. Garnish with coriander leaves and serve hot with roti and aam ras.
Notes
- Sautéing guvar in oil gives it a crispy coating and enhances the taste of the sabzi.
- Do not add too much water while pressure-cooking the guvar.
- Cook on high flame for 2 whistles.
- The masala paste enhances the taste of the sabzi.
- Crushed peanuts and sesame seeds give thickness and texture to the gravy.
- Besan (gram flour) provides creaminess and helps achieve a coating consistency for the gravy.
- Stir the mixture continuously after adding curd to the gravy.
- Cover and cook the sabzi for 5 minutes so the flavors of the gravy are absorbed by the guvar.
- Guvar nu shak taste great when it is prepared slightly spicy.