Brussel sprouts curry recipe | Brussel sprouts masala curry recipe


Brussel sprouts masala curry

This delicious Brussel sprouts curry by parveen is perfect for family gatherings and parties. The warmth and comfort associated with the Brussel sprouts curry make the Brussel sprouts curry a perfect pick-me up for those days when you are feeling low. In fact,the Brussel sprouts curry is known for being one of the best forms of comfort food that is available today the world over. The lovely earthy and exotic flavours of the Brussel sprouts curry will appeal to all and make the Brussel sprouts curry a favourite amongst both children and adults alike. The step-by-step procedure given will help you make this dish in an easy, simple and quick way. Packed with nutrition and various health benefits, this Brussel sprouts curry is perfect for 3 peoples. So go ahead and create the wonderful Brussel sprouts curry for your loved ones! Be it family meals, family get-togethers, house parties or various other occasions, the Brussel sprouts curry will be an instant hit with everyone!
Prep time
Cook time
Total time

Ingredients (240 ml cup used)

  • 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

How to make the recipe

  1. Wash and remove any yellow leaves over the brussel sprouts. Cut them to 2 and slightly remove the core towards the top.
  2. Heat oil and saute garlic and cumin.
  3. When the garlic begins to smell good, add onions and saute until lightly golden.
  4. Add tomatoes, turmeric and salt. Saute for a minute.
  5. Cook covered until the tomatoes turn mushy.
  6. Add chili powder, coriander powder, fennel powder and green chili. Saute until the masala smells good.
  7. Add brussel sprouts and green peas.
  8. Saute on a medium heat for 2 to 3 mins.
  9. Cover and cook just for another 2 mins.
  10. Open the lid and check if cooked till al dente. Also check the salt.
  11. Saute on a high flame for another 2 mins or until cooked al dente.
  12. Add coriander leaves and switch off the stove.
  13. Squeeze in the lemon juice. Mix and serve.

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