Green Moong Sprouts & Paneer Bhurji (Gravy Style)

Another protein-rich, healthy and nutritious side to rice and chapatis / phulkas, this green moong sprouts and paneer bhurji is incredibly tasty, but really easy to throw together. This recipe was a result of a ‘clean out the fridge’ kinda day for me. I had a little bit of leftover paneer, and some fresh mung sprouts that I really didn’t want to waste. I started off thinking of making a paneer bhurji, but later on added the sprouts. Trust me, it will turn out delicious! I had it with phulkas , with a squeeze of fresh lemon on top. Yum-max!



  • Green moong/mung sprouts – 1/2 cup
  • Paneer – 100 gms, crumbled by hand, or grated
  • Green chillies – 3, finely chopped
  • Ginger – 1 inch piece (washed, peeled and finely chopped)
  • Garlic – 4 to 5 medium pods (washed, peeled and finely chopped)
  • Onion – 1 small, chopped
  • Tomato – 1 medium, chopped
  • Turmeric powder – 1/4 tsp
  • Kashmiri red chilli powder – 1/2 tsp
  • Oil – 2 to 3 tsp
  • Salt to taste
  • Sugar – 1/4 tsp
  • Coriander – finely chopped, for garnish


  1. In a vessel, take your sprouts and pour just enough water to cover it. Cook in a pressure cooker for one or two whistles. Allow cooker to cool naturally.
  2. Drain the moong sprouts and set aside.
  3. Heat the oil in a pan. Once hot, add jeera seeds and sauté for a second.
  4. Add onions, green chillies, garlic and ginger and fry for 2-3 minutes until the onions are soft and translucent, and the raw smell of ginger and garlic is gone.
  5. Add your finely chopped tomato, turmeric and red chili powder. Add salt and sugar as well. Saute for 2-3 minutes until tomatoes break down slightly and become mushy.
  6. Add your mung sprouts at this stage and sauté well for about a minute, just enough for the sprouts to absorb the flavors.
  7. Add the crumbled/grated paneer and sauté well. Since paneer is a type of cheese, it will get melty and break down, although not completely. This is will add a creamy texture to your curry.
  8. At this point, you can add the finely chopped coriander, mix well and switch off the stove.
  9. Just before serving, squeeze some lemon juice into the gravy.



  1. Adding lemon juice is optional. I always add because it will aid digestion and also help mitigate some of the gassiness (is that even a legit word? 😀 ) that arises on consumption of moong sprouts.
  2. This curry is semi-dry. You could add some fresh cream or milk just before adding the coriander, if you want a more gravy style bhurji.


This is a nice variation on the regular Paneer Bhurji and makes a fantastic breakfast or dinner side as it is light but nutrient-dense. I ate this curry and loved it, although I am not a big fan of sprouts. Do try it and comment below!


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