Moong Sprouts Korma, a sprout subzi in wholesome tomato based gravy. (English Video)
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Moong Sprouts Korma

When you want to pamper yourself, serve yourself some sprouts in this exotic, sumptuous way! A class apart from everyday accompaniments, this rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma revved up with a rich and flavourful cashew paste, tangy tomato puree and luscious fresh cream. Serve it hot and fresh with rotis and kadhi for a satiating meal.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Makes 4 servings

Ingredients

2 cups moong (whole green gram) sprouts
3 tbsp oil
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/3 cup blanched and finely chopped tomatoes , refer handy tip
2 tbsp tomato puree
salt to taste
2 tbsp fresh cream
1/2 cup milk
1/2 tsp sugar

To Be Ground Into A Paste (using A Little Water)
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
3 clove of garlic (lehsun)
12 ginger (adrak)
2 cardamoms

For Serving
parathas

Method
1. Heat the oil in a kadhai, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
3. Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 1 tbsp water, mix well and sauté on a slow flame for 30 seconds.
4. Add the tomatoes, tomato purée, moong sprout, salt and 2 tbsp of water and cover, cook on a medium flame for 4 to 5 minutes.
5. Add the cream, milk, sugar, mix well and cook on a medium flame for 1 minute.
6. Garnish with coriander and serve hot with parathas.

Handy tip:

1. Take 2 medium sized tomatoes, place them in boiling water for 2 to 3 minutes, drain, peel, deseed and finely chop them.

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