| 1 minute to read
- Sprouts - 100 g
- Potato - 40 g
- Onion - 25 g
- Tomato - 40 g
- Ginger Garlic - 10 g
- Dry Spices ( chilly , corriander, turmeric, garam masala)
- Lemon juice
- Whole spices ( 2 cloves, 3 peppercorns)
- Oil - 20 g
In a pressure pot boil the sprouts with enough water, turmeric, salt for 1 whistle. Steam potato in the same pot / seperate steamer for 12 mins.
In meantime take around 7 g of oil and saute the onions ,tomato, whole spices , ginger garlic together on a low flame for 5-6 mins. Once done let it cool down and blend to a smooth paste. Add little water while blending if needed. ( If your macros allow you to add in some fat. Add around 10-15 g coconut pieces in this step).
Now in a non stick pan take the remaining oil. Cook on a low flame. Add in the masala paste and saute till colour changes to this add boiled sprouts, potato cubes( with skin on) , some water. Bring it to a boil. Add in dry spices. Adjust salt to taste. Cook till the mixture achieves desired thickness. Now take this curry into individual bowls. Garnish with extra chopped corriander leaves, onions, lemon wedges, mixture(10 g). You can also use plain breads instead of pav breads. It goes equally well.