Brussel sprouts curry recipe. Brussel sprouts are one of those veggies that is rarely made in Indian style. Brussel 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 brussel sprouts curry is a simple dish prepared to suit the Indian taste buds.
It can be served with plain rice, roti or bread. If you are looking for ways to include brussel 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 brussel sprouts for the first time, the following tips may be useful.
1. 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.
2. 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.
3. Avoid eating this veggie if you are bloated or have other digestive problems. Eat in moderation.
Brussel sprouts curry recipe
- 200 to 250 grams brussel sprouts
- ½ to ¾ cup chopped onions
- 1 large deseeded and chopped tomato
- 1 green chili slit optional
- 1.5 tbsps of oil or butter
- 2 garlic cloves chopped
- ½ to ¾ tsp cumin / jeera
- 2 generous pinches of turmeric / haldi
- ¼ to ½ tsp red chili powder (adjust to suit your taste)
- ½ tsp fennel seeds powder (sombu, sompu, saunf)
- 1 tsp coriander powder / daniya powder
- ½ to ¾ cup green peas (fresh or frozen)
- Few coriander leaves chopped
- Lemon juice as desired
- Wash and remove any yellow leaves over the brussel 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.
How to make brussel sprouts curry recipe
1. Remove yellow leaves if any over the brussel sprouts. Wash them well and halve them. Slightly remove the core (hard part in the center).
2. Heat oil in a pan, saute cumin and garlic until it smells good.
3. Add onions and fry until golden.
4. 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. Saute until the masala smells good.
7. Add brussel sprouts and green peas. Saute for 2 to 3 mins.
8. Cover and cook for another 2 to 3 mins. You can adjust salt as needed at this stage. Remember not to overcook.
9. Saute for 2 to 3 mins until they are cooked to al dente. Sprinkle coriander leaves. Switch off. Add lemon juice and mix.
Serve brussel sprouts curry with rice or roti.