Indian Brussels Sprouts

Indian style brussels sprouts stir fry curry with spices in a plate

5 from 8 votes

If you like Brussels sprouts, you will love these Indian-inspired Brussels sprouts. They are stir-fried in a mustard and cumin seed tempering and tossed with Indian spices.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Indian

Keyword: brussels sprouts curry, indian brussels sprouts

Diet: Gluten-free, Vegan

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

12 ounces Brussels sprouts
2 tablespoons Oil
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin seeds
6-8 Curry Leaves (Kadi Patta)
3 Dried Red Chili Whole optional
1 teaspoon Ginger grated
1 teaspoon Garlic minced
1/2 cup Yellow Onions thinly sliced
½ teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Kashmiri red chili powder mild, adjust to taste
1 teaspoon Coriander powder (Dhaniya powder)
3/4 teaspoon salt adjust to taste
2 tablespoon Water if required
Juice of half lime
2 tablespoon Cilantro leaves chopped

US Customary - Metric

Instructions

Rinse brussels sprouts with water and pat dry with a kitchen towel.
Using a sharp knife, trim off the bottom of the hard stem of each Brussels sprout and cut each Brussels sprout in half lengthwise, from tip to trimmed end. You can also cut to one-fourth for larger Brussels sprouts.
Heat a pan or kadai on medium-high heat and add oil to it. Add cumin seeds, mustard seeds, dried red chili peppers, and curry leaves, and allow them to splutter.
Then add onions, ginger, and garlic, and sauté for 1-2 minutes.
Add Brussels sprouts, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
Cover the pan with a lid, and let it cook over medium heat for 4-5 minutes. Stir in between. Open the lid, and sprinkle some water if needed.
Now cook uncovered for another 5-6 minutes so the Brussels sprouts brown on the sides. Do not overcook.
Once done, squeeze some lime juice and add cilantro leaves. Give it a gentle stir.
Serve this easy Indian Brussels sprouts stir fry with roti, paratha, or rice.

Video

Notes

Pro-tip: Do not overcook the Brussels sprouts, as it gives them a bitter flavor and poor texture, and reduces their nutritional value.

Poriyal Variation: You can also add some urad dal and chana dal in the tempering along with mustard seeds and curry leaves, and garnish with grated coconut to make Brussels sprouts poriyal.

Curry variation: Make onion-tomato masala and add plain sauteed or air-fried Brussels sprouts to it for a finger-licking Indian Brussels sprouts curry.

Nutrition