Cooking time - 30 mins
- Sprouts - 250 gms
- Onion - 2
- Tomato puree - 1/2cup (1 tomato)
- Ginger garlic paste - 2tsp
- Green chilli - 1
- Jeera - 1/2tsp
- Turmeric powder - 1/4tsp
- Red chilli powder - 1/tsp
- Coriander powder - 1/2tsp
- Garam masala - 1/2tsp
- Pepper powder - 1/2tsp
- Fresh cream - 2tsp
- Kasturi methi - 1/2tsp
- Salt
- Oil and butter - 2tsp
- Water
- Cook sprouts in a pressure cooker for 1-2whistles.
- In a pan add 1tsp of oil and butter, jeera, add onion and green chilli.
- Once onion changes its colour add ginger garlic paste, and cook for a minute and add tomato puree.
- Add turmeric powder, red chilli powder,garam masala, pepper powder, coriander powder and half cup water.
- Cook till oil separates from the gravy.
- Add cooked sprouts, salt and 1 cup water and cook for 5-10 mins till gravy thickens.
- Add 1 tsp of butter while adding sprouts.
- Add fresh cream and Kasturi methi and off the stove.
- Serve with chapati or ghee rice.
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