Onions and Fenugreek Sprout Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 6-7 small white onions or scallions
  • 1 common onion, finely chopped
  • 1 bunch fresh fenugreek leaves
  • 1/4 cup - fenugreek sprouts (sprouted like other sprouts)
  • 1 tbsp- butter
  • 1 tsp- oil
  • 1 green chilli, finely chopped
  • 1/2 tsp - garam masala
  • 1/2 tsp- dhania powder (coriander seed)
  • 2-3 pinches turmeric powder
  • 2-3 pinches asafoetida
  • 1/2 tsp- sugar
  • 1/2 tsp - cumin seeds, crushed

How to Make Onions and Fenugreek Sprout Curry

  • Remove onion from water and drop into cold water.
  • Drain, peel off outer skin. Keep aside.
  • Add fenugreek sprouts into the hot water.
  • Boil for 2 minutes, drain and save the water.
  • Keep sprouts aside.
  • Drop chopped and washed fenugreek leaves into drained hot water.
  • Boil for 3-4 minutes, till leaves are soft.
  • Drain and run under cold water. keep aside.
  • Heat butter, add oil and heat again.
  • Add asafoetida, chopped onions, chopped chilli.
  • Stir fry till onions are transparent.
  • Add all masalas, salt and 1/2 cup water.
  • Add leaves, scallions, and sprouts.
  • Stir and cook till most of water is evaporated.
  • Serve as an accompaniment to baked dishes or rices.