1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Rinse the cluster beans in cool water. Set aside.
In a medium size pot, add the 4 cups of tap water over high heat, bring it to a rapid boil, add the beans, and blanch for 7 to 10 minutes or until beans soften.
Lower the heat, remove the pot, drain the water, and reserve the beans in a colander.
Next in the same pot, over medium heat, add oil and swirl around to ensure the pan is entirely coated with oil. Add the cumin seeds, once it sizzles add onions, jalapenos, tomatoes, and potato cubes; stir well.
Add the blanched beans and sprinkle the cumin and coriander powder and salt (optional) over the mixture, add the remaining cup of water, give it a quick stir.
Cover the pot, lower heat to low-medium setting and cook for thirty minutes or until its cooked and moist.
Once cooked, remove from the stove and transfer into a serving dish; garnish with few cilantro leaves and lemon wedges.
Enjoy the guvar aloo salan.
This recipe may be a good side dish. To reduce the sodium content further, skip the optional salt or use a lesser amount.
4 servings
1 cup (230g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content