Heat oil in a 2-3 liter capacity steel/aluminium pressure cooker over medium flame. Add mustard seeds; when they start to crackle, add cumin seeds, ginger-garlic paste and a pinch of asafoetida and sauté for 30-40 seconds.

Add chopped cluster beans, cubed potato and chopped tomato, mix well.

Add turmeric powder, red chilli powder and salt.

Stir them to mix properly and cook for 2-minutes.

Add 1/2 cup water and cook for a minute.

Close the pressure cooker with lid and pressure-cook it for 4-whistles (If you are using stainless steel pressure cooker then do 1-whistle over medium flame and remaining 3-whistles over low flame. If you are using aluminium pressure cooker then do all 4-whistles over medium flame.)

Turn off the flame and let the pressure releases naturally. Open the lid and sprinkle cumin-coriander powder. If you do not like more gravy then cook it over medium flame until desired gravy consistency or for 2-3 minutes. Garnish gawar ki sabzi with fresh coriander leaves.