Gawarfali Aloo Aur chole ki sabji | गवारफली, आलू और छोले की स्वादिष्ट सब्जी

Gawarfali, Potato and Chickpea Curry

If you’re looking for a wholesome, comforting, and protein-packed Indian curry, this Gawarfali, Potato and Chickpea Curry is a recipe you must try. Made with tender cluster beans (gawarfali), potatoes, and soaked chickpeas simmered in a rich tomato and coconut-based masala, this dish is bursting with flavors and packed with nutrition.

The combination of earthy chickpeas, soft potatoes, and slightly crunchy cluster beans creates a delightful texture, while the aromatic blend of tomatoes, fresh ginger, green chilies, cinnamon, black pepper, and dry coconut gives the curry its delicious homemade taste.

Prepared in a pressure cooker, this recipe comes together quickly and is perfect for busy weekdays. Whether served with hot rotis, parathas, or steamed rice, this hearty vegetable curry makes a satisfying lunch or dinner for the entire family.

Not only is this curry incredibly flavorful, but it is also rich in fiber, protein, vitamins, and minerals, making it a healthy addition to your everyday meals.

Why You’ll Love This Recipe

Rich in protein and fiber
Made with simple pantry ingredients
Pressure cooker recipe for easy cooking
Healthy and nutritious
Perfect for lunch or dinner
Vegan and gluten-free
Packed with authentic Indian flavors

If you loved this recipe, don’t forget to check out our other festive Indian sweets and curry recipes.

Malpua with Rabdi Recipe | Holi Special Malpua Rabdi Recipe

Thai Mango Sticky Rice Recipe with Coconut Milk | Easy Summer Dessert Recipe

Chiku Kulfi Ice Cream|Easy Homemade Sapota Ice Cream Without Cream

Authentic Surti Undhiyu Recipe| सुरती उंधियो| Gujarati Undhiyu (No Onion No Garlic)

Milk Powder Burfi | Quick & Delicious Indian Sweet (Ready in 15 Minutes!)

Hotel-Style Mysore Masala Dosa Recipe | Perfect crispy dosa batter with secret tips

Video

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Ingredients

For the Curry

½ cup chickpeas (chole), soaked overnight
1 medium potato, peeled and cut into cubes
200 grams cluster beans (gawarfali), washed and chopped
3 tablespoons oil
½ teaspoon cumin seeds
⅛ teaspoon asafoetida (hing)
1 bay leaf
1 sprig curry leaves
Salt to taste
½ teaspoon garam masala powder
1 tablespoon finely chopped coriander leaves
1 teaspoon fresh lemon juice

For the Masala Paste

2 medium tomatoes, chopped
2 tablespoons grated dry coconut
2 green chilies
½-inch piece ginger
1 small piece cinnamon stick
¼ teaspoon whole black peppercorns
A little water, as required

Method

Step 1: Prepare the Masala Paste

In a mixer jar, combine the chopped tomatoes 2 medium, grated dry coconut – 2 tbsp, green chilies – 2, ginger – 1/2 inch piece, cinnamon stick – 1 small piece, and black peppercorns – 1/4 tsp.
Add a little water and blend everything into a smooth and fine paste. Set aside.

Step 2: Prepare the Vegetables

Wash and trim the cluster beans and cut them into small pieces.
Peel and dice the potato.
Drain the soaked chickpeas and keep them ready.

Step 3: Sauté the Spices

Heat oil in a pressure cooker over medium heat.
Once the oil becomes hot, add: Cumin seeds- 1/2 tsp, Asafoetida (hing) 1/8 tsp, Bay leaf – 1.
Allow the cumin seeds to crackle.

Step 4: Cook the Masala

Add the prepared tomato-coconut paste to the cooker.
Add fresh curry leaves and cook the masala for a few minutes.
Now add: ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder.
Mix well and continue cooking over medium heat until the masala becomes aromatic and oil starts separating from the sides. This step is important as it enhances the flavor of the curry.

Step 5: Add Chickpeas and Potatoes

Add the soaked chickpeas and diced potatoes to the masala.
Mix everything thoroughly and cook for 5–7 minutes so that the vegetables absorb all the flavors

Step 6: Add Cluster Beans

Add the chopped gawarphali (cluster beans).
Season with salt and garam masala powder – 1/2 tsp.
Mix well and cook for another 2 minutes.

Step 7: Pressure Cook

Pour in about 1 cup of water and stir well.
Close the lid of the pressure cooker and cook on medium heat for 2 whistles.
Turn off the heat and allow the pressure to release naturally

This flavorful curry tastes wonderful with:

Phulka or chapati
Paratha
Steamed basmati rice
Jeera rice
Dal and rice
Plain curd or raita

This Gawarfali, Potato and Chickpea Curry is a comforting and nutritious dish that beautifully combines the goodness of cluster beans, potatoes, and protein-rich chickpeas in a flavorful tomato-coconut gravy. Easy to prepare and incredibly satisfying, this traditional Indian curry pairs perfectly with roti, paratha, or rice and is sure to become a regular favorite in your home. Enjoy this wholesome meal with your family and savor the delicious taste of homemade comfort food!