Скачать или смотреть Office ka Dabba | Ep 18 | Gavar Fali ki Sabzi | मज़ेदार ग्वार फली सब्जी

Office Tiffin Ep 18 – Gavarphali Aloo Sabzi with Mint Chhaas

Who said tiffins have to be boring? ✨
Today’s box is loaded with flavours – soft potatoes and buttery guarphali cooked in a rich masala, paired with a refreshing mint chhaas. 🥔🌱
A wholesome, homely combo that keeps you full and cool through the day! 💚

#OfficeTiffin #HealthyEating #HomeStyleCooking #CookWithRupamSehtya


Follow me on social media :-

https://www.instagram.com/cookwithrup...

  / 1dfwatdzh3  

   / @cookwithrupamsehtya5436  

Website :- https://cookwithrupamsehtya.com/

Ingredients

For Sabzi:
• 250 g guarphali (cluster beans)
• 2 medium potatoes (cut into long pieces)
• 1 onion (chopped)
• 2 tomatoes (pureed)
• 1 green chilli
• 4–5 garlic cloves
• 1 small piece ginger
• 1 tsp cumin seeds
• 1 tbsp butter (or ghee/oil)
• 2–3 tbsp oil
• 1 tsp salt (or to taste)
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp kasuri methi
• ½ tsp garam masala
• Fresh coriander leaves

For Mint Chhaas:
• ½ cup fresh coriander leaves
• ½ cup mint leaves
• 1 small piece ginger
• 1 green chilli
• 1 tsp roasted cumin powder
• 1 cup thick curd
• Ice cubes (as needed)
• Cold water (as needed)
• Salt (to add just before serving)

To make this delicious sabzi, I first washed 250 grams of guarphali (cluster beans) 2–3 times to remove all the dirt and trimmed off the top and bottom parts. After cutting them into small pieces, I boiled them in salted water for 5–7 minutes to remove their natural bitterness. Once boiled, I strained and lightly fried them in butter for 3–4 minutes, which enhanced their taste. Then I kept them aside. Next, I chopped some ginger, garlic, and green chilli in a chopper, followed by one onion and two tomatoes. In a heated pan with oil, I added cumin seeds, sautéed the ginger-garlic-green chilli mix, and then added the onion. After frying it lightly, I added long-cut potatoes and cooked them for 7–8 minutes until soft. To this, I added spices—salt, Kashmiri red chilli powder, coriander powder, turmeric, cumin powder, and kasuri methi. After mixing, I added a little water to prevent the spices from burning, followed by the tomato puree. I cooked it covered until the potatoes and tomatoes were well done. At this stage, I added the butter-fried guarphali and cooked it on high flame for 5–7 minutes so that the masala coated well, then simmered it for another 4–5 minutes. Finally, I finished it with garam masala and fresh coriander. The sabzi turned out super tasty and aromatic.

Along with this, I prepared a refreshing mint chhaas. For that, I ground together fresh coriander, mint, ginger, green chilli, and some ice cubes to retain the bright green color. I mixed this paste with thick curd, roasted cumin, and water, blending it until smooth. Adjusting the thickness with more cold water, the chhaas turned out light and refreshing—perfect with the sabzi.