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Photo of Moong Sprouts Korma by Rita Arora at BetterButter

Moong Sprouts Korma

Rita Arora
15 minutes
Prep Time
12 minutes
Cook Time
4 People
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ABOUT Moong Sprouts Korma RECIPE

This rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma, with a rich and flavourful cashew paste, tangy tomato puree and luscious fresh cream. Serve it hot and fresh with rotis and kadhi for a satiating meal.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Boiling
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. 2 cups moong (whole green gram) sprouts
  2. 3 tbsp oil
  3. 1/2 cup grated or chopped onions
  4. 1/4 tsp turmeric powder
  5. 1 tsp coriander - cumin seeds (dhania-jeera) powder
  6. 1 tsp chilli Powder
  7. 1/3 cup blanched and finely chopped tomatoes
  8. 2 tbsp tomato puree
  9. salt to taste
  10. 2 tbsp Fresh cream
  11. 1/2 cup Milk
  12. 1/2 tsp sugar
  13. To be ground into a paste (using a little water):
  14. 1 tbsp broken cashewnuts (kaju)
  15. 1 tbsp poppy seeds (khus-khus)
  16. 3 clove of garlic (lehsun)
  17. 1 tsp ginger paste (adrak)
  18. 1 cardamom


  1. Heat the oil in a kadhai, add the onions, mix well and saute 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 saute on a low flame for 30 seconds.
  4. Add the tomatoes, tomato puree, moong sprout, salt and 2 tbsp of water. Cover and 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 cream and serve hot with parathas.

Reviews (2)  

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Suchitra Rao
Suchitra Rao   Aug-15-2018


Kanak Patel
Kanak Patel   Sep-30-2016


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