Mixed Sprouts Sabzi Recipe
Mixed Sprouts Curry Recipe is a healthy and easy dish to make. It is a high protein dish made with mixed sprouts of your choice. Prepare sprouts during the previous day to whip up this quick meal the next day. Shorter the sprouted germ, more is the helpful protein within. This Mixed Sprouts Curry Recipe can be served with Pulao for a complete meal.
Take a look at How to make sprouts at home.
If you like this recipe, take a look at what more can be done with sprouts
- 2 Mixed Sprouts , bowls
- 3 cups Water , for cooking
- 2 tablespoon Cooking oil
- 1 tablespoon Cumin seeds (Jeera)
- pinch Asafoetida (hing)
- 1 Onion , chopped
- 1 tablespoon Ginger Garlic Paste
- 1 Tomato , chopped
- 1 or 2 Green Chillies , chopped
- 1/2 tablespoon Turmeric powder (Haldi)
- Salt , to taste
- 1/2 tablespoon Red chilli powder
- 1/2 tablespoon Cumin powder (Jeera)
- 1/2 tablespoon Garam masala powder
- 1/2 tablespoon Coriander Powder (Dhania)
- Coriander (Dhania) Leaves , chopped
How to make Mixed Sprouts Sabzi Recipe
To prepare Mixed Sprouts Curry Recipe, get ready with healthy homemade sprouts to start with. Now in a pressure cooker, pressure cook the mixed sprouts for 3-4 whistles or till lightly mushy.
Once pressure cooker cools down by itself, take out sprouts and stock in a bowl and keep it aside.
Heat oil in a pan, add cumin seeds and asafoetida.
Once cumin seeds start to crackle,add chopped onion.
Saute them till it turns into light brown colour.
Add ginger garlic paste.stir and saute till raw aroma of ginger garlic goes away.
Add chopped tomatoes and green chillies, saute them till tomatoes soften.
Add all dry masala,start with turmeric powder, cumin powder, coriander powder, garam masala powder, red chilli powder, stir it well.
Now add mixed sprouts along with stock, add salt to taste.
Cover the lid and cook it for 10 minutes on slow flame.
Once it is cooked ,add chopped coriander leaves.
Mixed Sprouts Curry Recipe is ready to serve with Pulao for a complete meal.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.