Friday, December 21, 2012

Moong Sprouts Korma Video by Tarla Dalal

Moong sprouts korma, a sprout subzi in wholesome tomato based gravy. Taste great with rotis and kadhi.

Preparation Time: 
Cooking Time: 
Makes 4 serving

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

  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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