Experimenting in the kitchen/ curry style baby brussel sprouts

image Brussel sprouts are definitely not an Indian thing but I always wanted to try it with Indian spices. So when I decided on experimenting something after a hectic summer trip, baby brussel sprouts looked like the best choice. I cooked them indian curry style and absolutely loved the taste. This whole recipe is just an experiment but turned out pretty good. No definite process and ingredients are required for this tasty meal as it is all about experimenting. I threw in everyning I had in the kitchen. However, there are a few important ingredients.  For example, turmeric is essential to Indian cooking as it gives the food a nice colour and it has medicinal qualities too. But one can skip it if turmeric is not available.

Here’s the brief recipe for 3-4 people


  1. About 10 baby brussel sprouts halved

  2. One medium size potato chopped

  3. One medium size onion

  4. One medium size tomato

  5. Giner-garlic paste, two spoons

  6. Mustard seeds, about 1 spoon

  7. Cumin powder, a pinch

  8. Bay leaves,two

  9. Green chilli,two

  10. Tomato puree, according to taste

  11. Chopped  coriander leaves

  12. Cashew- capsicum paste (one can simply fry the cashew nuts and capsicum and put it in a blender for a smooth paste but I used a packet from the super market)

  13. A pinch of asofoetida

  14. Salt to taste

  15. Turmeric powder for colour


  1. Heat oil in a deep pan

  2. Crackle the mustard seeds and add bay leaves

  3. Stir fry the potatoes

  4. Add turmeric,salt, cumin powder, asafoetida and fry till the mixture leaves oil in the sides of the pan

  5. Add ginger-garlic paste and chopped onions

  6. Cook till the onions are translucent

  7. Add the chopped tomatoes and cook for 2 minutes

  8. By now the potatoes will be nice and tender. So add the brussel sprouts and close the lid of the pan for about 5 minutes on low flame

  9. The brussels will cook in its own water

  10. Remove the lid and add tomato puree and the cashew-capsicum paste

  11. One can add red chilli powder for taste and colour but I didn’t use any

  12. Close the lid and cook for another 10 minutes

  13. Garnish with coriander leaves or sliced lime

  14. Serve hot with Indian bread or rice

  15. Click a picture before hogging on it

No Comments

Your feedback is important. Post one here.....