One Pot Sprouts Makhani

To make One Pot Sprouts Makhani in a pressure cooker, start by heating butter and adding cumin seeds, chopped onions, and ginger garlic green chili paste along with tomato puree. Then, mix in the spices like turmeric, red chili powder, garam masala, and salt. Add the green moong sprouts and soaked rajma, followed by 3 cups of water. Pressure cook for 5-6 whistles, allowing it to naturally depressurize. If the rajma isn't fully cooked, give it another 2 whistles. Finally, mash everything together, add white butter and cream, and garnish with coriander leaves.

One Pot Sprouts Makhani is not vegan due to the use of butter and cream. However, you can easily make it vegan by substituting the butter with a plant-based alternative and using coconut cream or cashew cream instead of dairy cream. This way, you can enjoy a delicious and nutritious vegan version of this dish.

If you don't have rajma (kidney beans) on hand, you can substitute it with other legumes such as black beans, chickpeas, or even lentils. Keep in mind that cooking times may vary slightly, so adjust accordingly to ensure everything is cooked through and tender.

To store leftover One Pot Sprouts Makhani, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the creamy consistency and heat it on the stovetop or in the microwave until warmed through.

One Pot Sprouts Makhani pairs wonderfully with Jeera Rice or whole wheat rotis. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish. For a complete meal, consider adding some pickles or papad on the side.