Seasoning to Prepare Sprout Pulao with Gobi Matar Curry Appetizing

Sprout Pulao with Gobi Matar Curry.

Sprout Pulao with Gobi Matar Curry Cooking Sprout Pulao with Gobi Matar Curry is an enjoyable thing, furthermore it ends up being extra special worth if you cook it on your own. By utilizing the adhering to 27 active ingredients, you can start cooking 3 steps. observe the complying with area for you to start cooking quickly.

Ingredients of Sprout Pulao with Gobi Matar Curry

  1. Need For of Sprout Pulao:-.
  2. Need 1 cup for basmati rice.
  3. Need 1 cup green bean sprout.
  4. It’s 1 cup of coconut milk.
  5. Prepare 1 tbsp ghee & oil.
  6. Require 1 stick – Cinnamon.
  7. Require 1-2 Cardamoms.
  8. Require 1 tsp for cumin seeds.
  9. Give 2 for Bay leaves.
  10. Need 1 onion.
  11. Prepare 1 tsp – ginger garlic paste.
  12. Give 5 cashew nuts.
  13. Give to taste – salt.
  14. Require For of Gobi Peas Curry :-.
  15. It’s 2 cups cleaned cauliflower.
  16. It’s 1/2 cup frozen peas.
  17. Prepare 1 – cinnamon, cardamom, bay leaf.
  18. You need 1 – big onion.
  19. Give 2 tomato (paste).
  20. Need 1 tsp for chilli powder.
  21. Need 1 tsp of coriander powder.
  22. Prepare 1 tsp – Garam masala.
  23. It’s 1/4 tsp for turmeric powder.
  24. Require to taste salt.
  25. You need 1/2 cup – coconut.
  26. You need 1/2 tsp fennel seeds.
  27. Prepare 1 tbsp of cashew paste.

Sprout Pulao with Gobi Matar Curry step by step

  1. Heat the pressure cooker with tbsp ghee and oil. Sauté cumin, cardamom, cinnamon, cloves and Bay leaf. Add 5 cashew and roast to a golden brown. Further, add onion and ginger-garlic paste and saute until raw smells go. Then add green bean sprouts and sauté it for 2mins. Add salt to taste. Add the 10mins soaked basmati rice with 1.5 cup of water. Finally, add 1cup coconut milk and mix well. Pressure cook it for 2whistles in medium flame..
  2. Heat the pan with 1tbs oil. Sauté whole Garam masala and add finely chopped onion, ginger and garlic paste. Sauté until it changes golden brown. Then add tomato paste and boil it for 2mins. Add all spice powder and sauté well. Add green peas and half cooked cauliflower in it. Mix well and add 1cup water. In Medium flame, slow cook it for next five mins. Once the cauliflower cooked soft add (coconut, fennel seed, and cashew) paste.boil it for 3mins. Switch off and garnish with coriander leaf..
  3. Prepare soft chapati. Serve hot everything with mango pickle and papad..

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