Mixed sprouts curry recipe - simple curry made with mixed sprouts. Nutritious side dish with chapatis.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Main Course, Side Dish
  • Cuisine: North Indian

Ingredients

  • 150 grams mixed bean sprouts (or 2 cups mixed sprouts)
  • 2.5 cups water (for pressure cooking)
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida ((hing) - optional)
  • 1 medium onion (chopped or ⅓ cup chopped onion)
  • ½ inch ginger + 3 to 4 garlic (- crushed to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste)
  • 1 medium tomato, (diced or ⅓ cup diced tomatoes)
  • 1 or 2 green chilies (- chopped)
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder ((ground cumin))
  • 1 teaspoon coriander powder ((ground coriander))
  • ½ teaspoon garam masala
  • 3 tablespoon chopped coriander leaves ((cilantro leaves))
  • salt as required

Method

cooking sprouts

  1. Rinse 2 cups mixed sprouts in water for a couple of times.
  2. In a pressure cooker take the sprouts. Add 2.5 cups water. Stir and pressure cook the mixed sprouts for 5 to 6 whistles on a medium to high flame.
  3. When the pressure settles down on its own, open the lid and check the sprouts. If the chana (chickpea) sprouts appear slightly uncooked, then add more water and pressure cook for some more whistles.

making sprouts curry

  1. Heat 2 tbsp oil in a pan and crackle 1/2 tsp cumin seeds.
  2. Then add 1/3 cup chopped onions.
  3. Stir and saute till the onions turn translucent or a light brown.
  4. Add 1 tsp ginger-garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
  5. Add 1/3 cup diced tomatoes and 1 or 2 chopped green chilies. Saute till the tomatoes soften.
  6. Add 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder and 1/2 tsp garam masala powder. Stir very well.
  7. Now add the mixed sprouts along with the stock. Also season with salt.
  8. Stir and mix well. The stock should cover the sprouts. If the stock looks less, then add some water.
  9. Cover and simmer sprouts curry for 10 to 12 minutes.
  10. Add 3 tbsp chopped coriander leaves.
  11. Stir very well. The sprouts curry will have a bit of thin watery consistency. If you want a dry sabzi, then add a small amount of stock at step 12 and simmer the sprouts.
  12. Serve the sprouts curry with rotis or chapatis.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.