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
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: 141kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Sodium: 76mg | Potassium: 471mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1095IU | Vitamin C: 77.5mg | Calcium: 52mg | Iron: 2.1mg