Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry)
Brussel Sprouts sauteed in Indian Spices, served as side dish with roti
Brussel Sprouts are similar to small cabbage but has strong flavor. When combined with spices and stir fried this sabzi makes a great dish to go along with Phulkas. The addition of garam masala along with ginger and garlic makes the Brussel Sprouts Sabzi truly delectable.
Serve the Indian Spiced Brussel Sprouts Sabzi along with Phulka, Sindhi Kadhi and steamed rice for lunch or a weeknight dinner.
If you like Dry Vegetable Sabzi Recipes you might like some of our favorites -
10 M
30 M
40 M
4 Servings
Ingredients
- 500 grams Brussel sprouts , quartered
- 1 Onion , finely chopped
- 1 Red Bell pepper (Capsicum) , finely chopped
- 1 cup Homemade tomato puree
- 2 teaspoons Oil
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1 Bay leaf (tej patta)
- 1 inch Ginger , grated
- 3 cloves Garlic , grated
- Salt , to taste
- 5 sprig Coriander (Dhania) Leaves , finely chopped
How to make Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry)
To begin making the Indian Spiced Brussel Sprouts Sabzi Recipe (Brussel Sprouts Stir Fry), first get all the ingredients ready and keep them by the side. When you have things prepped and ready, cooking can become fun and easy.
Heat a teaspoon of oil in a large wok over medium heat. Add the quartered brussel sprouts, sprinkle some salt and stir fry the brussel sprouts until it gets cooked through. This will take about 5 minutes. Once done, turn off the heat and transfer the brussel sprouts to another bowl.
In the same wok, add a teaspoon of oil over medium heat. Add the mustard and cumin seeds and allow them to crackle. Add the ginger, garlic, onions, bell pepper and saute until the onions and bell peppers are translucent and cooked through. Add the tomato puree, along with the bay leaf and the remaining powders for the masala and saute them for a couple of minutes until the tomato puree comes to a bubble.
At this stage add the stir-fried brussel sprouts and toss them in the masala for a couple of minutes until it gets coated well in the masala. Check the salt and spice levels and adjust to suit your taste.
Once done, turn off the heat, stir in the chopped coriander leaves and serve.
Serve the Indian Spiced Brussel Sprouts Sabzi along with Phulka, Sindhi Kadhi and steamed rice for lunch or a weeknight dinner.
