Name: Indian-Style Brussel Sprouts recipe by Rupal Patel at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 450 gms Brussel sprouts (outer leaves removed and halved or quarter cut lengthwise); 3/4 cup Onions, chopped; 1/2 cup Tomatoes, chopped; 1/4 cup Bell-peppers, chopped; 1 tbsp Tomato puree; 4 tbsp Oil; 1/4 tsp Mustard seeds; 1/4 tsp Cumin seeds; 1/2 tsp Cumin-Coriander powder; 1 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1 small Bay leaf; 1/2 tsp Garam masala (I used Sabji Masala); 1 tbsp Ginger-Garlic Paste; Some chopped cilantro to garnish; Salt to taste

ABOUT Indian-Style Brussel Sprouts RECIPE

Brussel Sprouts are similar to small cabbage but have a strong flavor. It's a very uncommon vegetable in Indian cooking, but here is the awesome, must-try once recipe for all my readers.

Ingredients Serving: 4

450 gms Brussel sprouts (outer leaves removed and halved or quarter cut lengthwise)
3/4 cup Onions, chopped
1/2 cup Tomatoes, chopped
1/4 cup Bell-peppers, chopped
1 tbsp Tomato puree
4 tbsp Oil
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/2 tsp Cumin-Coriander powder
1 tsp Red chilli powder
1/4 tsp Turmeric powder
1 small Bay leaf
1/2 tsp Garam masala (I used Sabji Masala)
1 tbsp Ginger-Garlic Paste
Some chopped cilantro to garnish
Salt to taste

Instructions

Heat 1 tbsp oil on the high in a medium skillet or pan. Add the brussels sprouts, then turn the heat on medium and let the sprouts brown for about 5 mins. Note to toss them in between.
Turn off the stove and remove them from the pan to plate and let them cool down.
Heat 2 tbsp oil in the same skillet or pan. Add the mustard seeds and cumin seeds and cook till they are fragrant for 20 -25 seconds.
Add the bay leaf, cumin-coriander powder, turmeric powder, red chilli powder and garam masala in it. Stir them for another 5 seconds.
Next, add ginger-garlic paste along with chopped onions. Cook on a medium-high flame while stirring occasionally till its translucent, this could take about 5-6 minutes.
Add the chopped tomatoes and tomato puree along with the chopped bell-peppers. Stir and cook for another 5-6 minutes.
Add brussel sprouts and toss them, cook for another couple of minutes. Pour in 1 tbsp of oil and season with salt. Let it cook for 1 minute.
Remove from the heat, top with some chopped cilantro and serve warm with roti, paratha or naan.

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