Recipe of Any-night-of-the-week Sprout Pulao with Gobi Matar Curry

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We hope you got insight from reading it, now lets go back to sprout pulao with gobi matar curry recipe. You can have sprout pulao with gobi matar curry using 27 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Sprout Pulao with Gobi Matar Curry:

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

Steps to make Sprout Pulao with Gobi Matar Curry:

1. Heat the pressure cooker with tbsp ghee and oil. Saut 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 saut 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. Saut whole Garam masala and add finely chopped onion, ginger and garlic paste. Saut until it changes golden brown. Then add tomato paste and boil it for 2mins. Add all spice powder and saut 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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