First you will need sprouts. I have used moong sprouts you can use either homemade moong sprouts or use store bought sprouts.
In a pan heat ghee and add cumin seeds. When cumin starts to pop add bay leaf, cinnamon stick .
Saute all of these for 1 minute and add chopped onions. Cook onion till they turn light pink or just start to sweat.
Now add ginger garlic paste to the tempering and add dry spice powders. Add turmeric, salt, red chilli, Kashmiri red chilli, coriander powder, cumin powder, and mix well.
Add tomato puree. Mix well cover and cook for 4-5 minutes on medium heat.
Add ½ cup water and bring to boil.
Now add washed sprouts to this masala and mix.
Add ½ cup water, cover and simmer for 7 minutes on low heat.
Sprout curry is ready. Add crushed kasuri methi, and chopped cilantro mix and switch off the heat.
Sprouts curry is ready to be served.