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We hope you got benefit from reading it, now let’s go back to sprout pulao with gobi matar curry recipe. You can cook sprout pulao with gobi matar curry using 27 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Sprout Pulao with Gobi Matar Curry:
- You need For Sprout Pulao:-
- Get 1 cup basmati rice
- Provide 1 cup green bean sprout
- Provide 1 cup coconut milk
- You need 1 tbsp ghee & oil
- Take 1 stick Cinnamon
- You need 1-2 Cardamoms
- You need 1 tsp cumin seeds
- Get 2 Bay leaves
- Take 1 onion
- Get 1 tsp ginger garlic paste
- Get 5 cashew nuts
- Get to taste salt
- Get For Gobi Peas Curry :-
- You need 2 cups cleaned cauliflower
- Provide 1/2 cup frozen peas
- Provide 1 cinnamon, cardamom, bay leaf
- Get 1 big onion
- Provide 2 tomato (paste)
- Prepare 1 tsp chilli powder
- You need 1 tsp coriander powder
- You need 1 tsp Garam masala
- You need 1/4 tsp turmeric powder
- Prepare to taste salt
- Take 1/2 cup coconut
- Take 1/2 tsp fennel seeds
- Provide 1 tbsp cashew paste
Instructions to make Sprout Pulao with Gobi Matar Curry:
- 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.
- 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.
- Prepare soft chapati. Serve hot everything with mango pickle and papad.
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