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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.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
3
to 4
Author
Swasthi
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)
How to make the recipe
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.
NUTRITION (estimation only)
Calories:
141
kcal
|
Carbohydrates:
16
g
|
Protein:
4
g
|
Fat:
7
g
|
Sodium:
76
mg
|
Potassium:
471
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
1095
IU
|
Vitamin C:
77.5
mg
|
Calcium:
52
mg
|
Iron:
2.1
mg