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Brussels sprouts curry recipe | Brussels sprouts masala

By swasthi , on April 9, 2020, 8 Comments, Jump to Recipe

Brussels sprouts curry recipe. This is one of those veggies that’s rarely made in Indian style. Brussels sprouts is a veggie that belongs to the same species as that of cabbage and comes with lot of health benefits including antioxidant support. Though this veggie can be prepared in several ways, for the best health benefits they have to be steamed. This brussels sprouts curry is a simple dish prepared to suit the Indian taste buds.

indian brussels sprouts curry

Serve this with plain rice, roti or bread. If you are looking for ways to include brussels sprouts in your diet, this dish may be a good one. I also prepare them in other ways, which I hope to share sometime.

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If you are preparing brussels sprouts for the first time, the following tips may be useful.

  • Do not over cook them as the taste changes and the flavor becomes very strong which does not go well for many. Just cook to al dente.
  • Using spices or garam masala that is pungent may not go well, use spices that lend a sweet aroma like fennel seeds/ sombu, cinnamon , coriander seeds and cardamoms.
  • Avoid eating this veggie if you are bloated or have other digestive problems. Eat in moderation.

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Zucchini stir fry
Spinach curry
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Zucchini curry

Preparation

1. Remove yellow leaves if any over the brussels sprouts. Wash them well and halve them. Slightly remove the core (hard part in the center). Chop the onions, tomatoes and chilies. Set them aside.

How to make brussels sprouts curry recipe

2. Firstly heat oil in a pan. Saute cumin and garlic until it smells good.

brussel-sprouts-curry-recipe-01

3. Add onions and fry until golden.

brussel-sprouts-curry-recipe-02

4. Next add tomatoes, salt and turmeric. Saute until the tomatoes turn mushy. If needed cook covered till they become soft.

brussel-sprouts-curry-recipe-03

5. Add green chili, red chili powder, saunf and coriander powder.

adding spice powders to to onions tomatoes

6. Next saute until the masala smells good.

onion tomato masala
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7. Add brussels sprouts and green peas. Saute for 2 to 3 mins.

adding brussels sprouts and peas

8. Next cover and cook for another 2 to 3 mins. You can adjust salt as needed at this stage. Remember not to overcook.

cook covered until tender

9. Lastly saute for 2 to 3 mins or until they are cook to al dente. Sprinkle coriander leaves. Switch off. Add lemon juice and mix.

squeeze in some lemon juice
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Serve brussels sprouts curry with rice or roti.

Indian brussel sprouts curry recipe

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Brussels sprouts curry | Brussels sprouts masala

This Indian style stir fried brussels sprouts is super quick to make, tastes good and is healthy. Serve as a side in a meal.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings3 to 4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 200 to 250 grams brussels sprouts
  • ½ to ¾ cup onions chopped
  • 1 tomato large deseeded and chopped
  • 1 green chili slit – optional
  • 1½ tablespoons oil or butter
  • 2 garlic cloves chopped
  • ½ to ¾ teaspoon cumin seeds / jeera
  • 2 pinches turmeric / haldi
  • ¼ to ½ teaspoon red chili powder (adjust to suit your taste)
  • ¼ teaspoon salt (adjust to taste)
  • 1 teaspoon coriander powder / daniya powder
  • ½ teaspoon fennel seeds powder (sombu, sompu, saunf)
  • ½ to ¾ cup green peas (fresh or frozen)
  • 1 tablespoon coriander leaves chopped finely
  • 1 tablespoon lemon juice (or as needed)
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Instructions

  • Wash and remove any yellow leaves over the brussels sprouts. Cut them to 2 and slightly remove the core towards the top.
  • Heat oil and saute garlic and cumin.
  • When the garlic begins to smell good, add onions and saute until lightly golden.
  • Add tomatoes, turmeric and salt. Saute for a minute.
  • Cook covered until the tomatoes turn mushy.
  • Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
  • Add brussel sprouts and green peas.
  • Saute on a medium heat for 2 to 3 mins.
  • Cover and cook just for another 2 mins.
  • Open the lid and check if cooked till al dente. Also check the salt.
  • Saute on a high flame for another 2 mins or until cooked al dente.
  • Add coriander leaves and switch off the stove.
  • Squeeze in the lemon juice. Mix and serve.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Brussels sprouts curry | Brussels sprouts masala
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 76mg3%
Potassium 471mg13%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 1095IU22%
Vitamin C 77.5mg94%
Calcium 52mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Recipe Rating




8 Comments
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John Debnath
November 22, 2020 11:26 am

I am about to try the recipe later but there is only a mention of salt in the recipe itself, not in the ingredients. Is there a specific reason or is it just add as required?

Reply
swasthi
Reply to  John Debnath
November 23, 2020 4:33 am

Hi,
I forgot to mention. I have updated it now.

Reply
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carolyn elliott
December 15, 2018 12:49 am

I loved the recipe but would eliminate the addition of water at the end. It is much better with crunchy brussels sprouts. (So many vegetables in Indian coooking are overcooked.

Reply
swasthi
Reply to  carolyn elliott
December 15, 2018 2:36 am

Hi Carolyn
Thanks for reading. There is no water used in the recipe. The flavor of brussels sprouts will be ruined completely with the addition of water. Yes they have to be cooked just al dente to keep the crunch.

Reply
Caroline
November 26, 2018 1:05 pm

5 stars
You have missed the ‘s’ from Brussels.

I am interested in linking to your Brussels sprout recipe but noticed the spelling on your website is incorrect. There should be an ‘s’ on the end of Brussel.

Reply
swasthi
Reply to  Caroline
November 26, 2018 1:32 pm

Hi Caroline
Thanks for the mention. I have corrected it.

Reply
Simon
Reply to  Caroline
October 3, 2019 7:55 pm

4 stars
Brussels sprout curry – shouldn’t work but tastes really good 🙂

Reply
swasthi
Reply to  Simon
October 6, 2019 4:22 am

Thank you!

Reply

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