Imagine a dish that's not just a meal, but a celebration of flavors, nutrition, and traditional Indian cooking - welcome to Moongre Ki Sabzi! This incredible vegetarian delicacy combines the earthy crunch of sprouts with tender potatoes, creating a symphony of taste that will transport your taste buds straight to the heart of India. Whether you're a culinary adventurer or someone looking for a quick, nutritious meal, this recipe promises to be your new favorite go-to dish that's both simple to prepare and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Moongre (sprouts) - 1 cup
- Potato - 1 large, diced
- Onion - 1 medium, chopped
- Tomato - 1 medium, chopped
- Turmeric powder - 1/2 teaspoon
- Cumin seeds - 1 teaspoon
- Salt - to taste
- Oil - 2 tablespoons
- Fresh coriander - for garnish
Instructions
- Begin by gathering all the ingredients: 1 cup of moongre (sprouts), 1 large potato (diced), 1 medium onion (chopped), 1 medium tomato (chopped), 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin seeds, salt to taste, 2 tablespoons of oil, and fresh coriander for garnish.
- Rinse the moongre (sprouts) under cold water to remove any dirt or impurities. Drain and set aside.
- Peel and dice the potato into small cubes, and chop the onion and tomato finely. This will ensure even cooking and enhance the flavors.
- Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onion to the pan and sauté until it turns translucent and lightly golden, which should take about 3-4 minutes.
- Stir in the diced potato and sauté for another 5 minutes, allowing the potatoes to absorb the flavors from the onions and cumin.
- Add the chopped tomato to the pan along with 1/2 teaspoon of turmeric powder and salt to taste. Mix well and cook for about 3-4 minutes until the tomatoes soften.
- Once the tomatoes are cooked down, add the rinsed moongre (sprouts) to the pan. Stir everything together to combine.
- Cover the pan with a lid and let it cook for about 8-10 minutes on low heat. This will allow the potatoes to become tender and the flavors to meld together. Stir occasionally to prevent sticking.
- After 10 minutes, check the potatoes for doneness. They should be soft and cooked through. If necessary, cook for a few more minutes.
- Once the sabzi is cooked, remove the lid and give it a final stir. Adjust the salt if needed and remove from heat.
- Garnish the Moongre Ki Sabzi with freshly chopped coriander before serving.
- Serve hot with roti, paratha, or rice for a delicious and nutritious meal.
Tips
- Rinse the moongre (sprouts) thoroughly to ensure maximum cleanliness and freshness.
- Cut potatoes into uniform small cubes to guarantee even cooking.
- Use fresh cumin seeds and toast them slightly to release their maximum aromatic potential.
- Cook on low heat to allow the flavors to develop and potatoes to become perfectly tender.
- Don't rush the cooking process - patience is key to achieving the perfect texture.
- Fresh coriander is not just a garnish, but adds a burst of freshness to the final dish.
- For extra flavor, you can add a pinch of garam masala just before serving.
- Ensure your pan has a tight-fitting lid to trap steam and cook the vegetables evenly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
