Vegan Sprouts Curry

1. 1
   pressure cook · ~10 min

   Pressure cook the mixed sprouts.

   1.Rinse 2 cups mixed sprouts thoroughly under running water.

   2.Transfer to a pressure cooker with 0.5 cup water.

   3.Close the lid and cook on medium heat for 2 whistles.

   4.Let the pressure release naturally. Set aside.

   TIPDon't overcook the sprouts — they should hold their shape. Natural pressure release keeps them tender.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.

   3.Add 1 inch grated ginger, 4 minced garlic cloves, and 2 slit green chilies.

   4.Sauté until the raw aroma disappears, about 1 minute.

   TIPLet the cumin crackle fully — that's when the oil is infused with its nutty flavor.
3. 3
   saute · ~11 min

   Cook the onion and tomato base.

   1.Add 2 finely chopped onions to the pan.

   2.Sauté until soft and translucent, about 5 minutes.

   3.Add 2 chopped tomatoes and cook until they turn mushy and oil separates, about 5-6 minutes.

   4.Sprinkle a splash of water if the mixture sticks to the pan.

   TIPCook the tomatoes patiently until the oil surfaces — this deepens the gravy's flavor.
4. 4
   saute · ~1 min

   Bloom the spices in the masala.

   1.Lower the heat and add 1 pinch turmeric powder, 1 pinch red chili powder, 1 tsp coriander powder, and 1 pinch cumin powder.

   2.Stir continuously for 30-40 seconds until the spices smell fragrant.

   3.Take care not to burn them.

   TIPLow heat is crucial here — dry spice powders burn quickly and turn bitter.
5. 5
   simmer · ~10 min

   Simmer the sprouts in the gravy.

   1.Add the pressure-cooked sprouts along with their cooking water to the pan.

   2.Pour in 1 cup water for the gravy and add 0.5 tsp salt.

   3.Mix everything well and bring to a gentle boil.

   4.Cover and simmer on low heat for 8-10 minutes, stirring once or twice.

   TIPSimmering allows the sprouts to soak up all the spiced flavors from the gravy.
6. 6
   mix · ~1 min

   Finish the curry.

   1.Turn off the heat and sprinkle 1 pinch garam masala over the curry.

   2.Stir in 1 tbsp lemon juice for a fresh, tangy lift.

   3.Taste and adjust salt if needed.
7. 7
   garnish

   Garnish with coriander leaves and serve hot.

   Transfer the sprouts curry to a serving bowl and scatter 2 tbsp freshly chopped coriander leaves on top. Serve hot with roti, paratha, or steamed rice.

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