15 Minute Stovetop Guvar Nu Shaak (Indian Cluster Beans)

After cooking these beans Gujarati style for a long time, I love the distinct taste of these beans combined with ajwain (carom seeds), a few simple spices, and the balance of sweetness to make this shaak so finger-licking good!  Don’t worry, guvar nu shaak is nowhere near as bitter as karela, and karela nu shaak can be pretty yummy, if made correctly!

Have you ever tried cluster beans? Cluster beans or guar beans are native to India and can be found easily in Indian grocery stores in the US.  While they look similar to French beans, they are different.  

Cluster beans or guar beans are smaller, thinner, and tapered at the ends. When eaten alone, they have a unique, slightly bitter taste similar to broad beans, while French beans are longer, thicker, and do not have a bitter taste.

Shaaks are generally a simple recipe to follow, and this one is no exception. It’s easy and perfect for your weeknight dinner rotation!

• Serve as main course or side dish
• Quick to make (10 minute prep, 15 minute cooking time)
• Vegetarian, Vegan (Gluten-free if you skip hing)

Cooking Tips

• Prep: The ends of the beans should be removed and then the bean chopped into small about ¼- ½ inch size pieces
• Steaming the guvar (chopped cluster beans) with a little water as they can have a bit of a tough exterior. Don’t use too much water as you don’t want them to become mushy, I like to retain some texture.
• Don’t skip the sweetener – either sugar or jaggery can be used and is key to balancing this dish
• Infuse the oil with carom seeds and chopped garlic cloves for DELICIOUS flavor.
• Sprinkle the powdered spices on top of beans and pour the tadka over the spices to get bigger flavor!

Guvar, guar or gawar means cluster beans. In Gujarati, shaak is a dish made of vegetables and spices.  So, there are many shaak recipes such as bhinda nu shaak (okra) or gobi matar (peas and cauliflower).

Ingredients

Cluster beans: You can find these at your local Indian grocery store.  They are smaller and flatter than green beans. The ends of the beans should be removed and then the bean chopped into small about ¼- ½ inch size pieces

Oil: neutral cooking oil, which will be used for tadka

Spices: Red chili powder, turmeric powder, cumin powder,  coriander powder (I use a dhana jeeru blend), salt and sugar

Optional: Garlic cloves (I love adding it!) and chopped cilantro/ coriander leaves for garnish

Note: Tadka can be made of cumin seeds or mustard seeds as well. However, ajwain provides a great complementary taste to gawar beans.

Making Gawar Shaak Recipe

1. First, you will steam the guvar (chopped cluster beans) with a little water as they can have a bit of a tough exterior. You’ll notice the color change a bit and they will soften.
2. Then, in the same pot, you will add spices.  Sprinkle the spices on top of the cluster beans, don’t mix. This is because you will pour the tadka on top to enhance the flavor the spices in the sabzi.
3. Next, prepare the tadka and pour on top of the spices all around the dish. Note: if you are adding garlic, add the finely chopped garlic after you add the ajwain to the tadka.
4. Mix and let cover for a few minutes. 
5. Last, top with chopped cilantro / coriander (optional), and this simple side dish is ready!

Note: if you prefer, you can use a pressure cooker or Instant Pot to cook the guvar beans as well.

Serving suggestions

Guvar nu shaak tastes great with warm roti or other Indian breads and basmati rice / jeera rice. Often shaaks (vegetable dishes) are also served with dals for a complete meal.

During mango season, you can also serve some mango ras on the side! Or try one of many Indian ice creams such as kesar pista ice cream.

Freezing

This is one of my regular meal prep meals that I make ahead of time.

You can make gawar ki sabzi and freeze it.  Make sure to store in a freezer safe container or bag.  Move to the fridge the night before serving to defrost.  Reheat in a pan on low heat before serving.