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.
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.
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.
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.
3. Add onions and fry until golden.
4. Next add tomatoes, salt and turmeric. Saute until the tomatoes turn mushy. If needed cook covered till they become soft.
5. Add green chili, red chili powder, saunf and coriander powder.
6. Next saute until the masala smells good.
7. Add brussels sprouts and green peas. Saute for 2 to 3 mins.
8. Next cover and cook for another 2 to 3 mins. You can adjust salt as needed at this stage. Remember not to overcook.
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.
Serve brussels sprouts curry with rice or roti.
Ingredients (1 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)
- 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.
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)
© Swasthi’s Recipes