I absolutely adore this Brussels Sprouts Sabzi recipe because it transforms these little green gems into a flavor-packed adventure that makes my taste buds dance with joy. The mix of aromatic spices and the zing of fresh lemon juice is like having a superfood explosion that’s as Instagram-worthy as it is delicious!
I enjoy changing Brussels sprouts into a brilliance of Indian incantations known as Brussels Sprouts Sabzi. This dish bursts with flavor, thanks to the mustard seeds, which pop and sizzle energetically in hot oil, and the ginger-garlic paste, a foundation element of almost every Indian dish.
The real enablement of this dish, though, is the spice mixture itself: turmeric powder, which gives the dish its glorious color; cumin powder, which adds a warmer note; and salt, which brings out the flavors and makes you want to go back for second helpings.
Ingredients
Brussels Sprouts:
Full of fiber, vitamins C and K, and antioxidants.
They provide a nutty flavor.
Mustard Seeds:
Selenium and magnesium, being substantial minerals, provide a strong, earthy flavor.
Ginger-Garlic Paste:
Delivers a savory, sharp flavor while conferring anti-inflammatory and immunity-boosting perks.
Green Chili:
Imparts warmth and features capsaicin, acknowledged for its metabolism-enhancing properties.
Turmeric Powder:
Provides anti-inflammatory effects and has a warm, earthy scent.
Ingredient Quantities
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 small onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the mustard seeds and allow them to sputter for a few seconds.
3. Add the onion, finely chopped, and sauté until they are translucent.
4. Combine the ginger-garlic paste and chopped green chili, and cook for another minute or two until you’re hit with a wave of amazing fragrance.
5. Mix in well the turmeric powder, coriander powder, cumin powder, and red chili powder.
6. In the skillet, add the halved Brussels sprouts and stir to coat them evenly with spices.
7. Add salt to taste, and if needed, a tiny splash of water to help with cooking.
8. Place a lid on the skillet and set the heat to low. Let the Brussels sprouts cook for about 10-12 minutes, removing the lid to stir them occasionally, until they are tender, with a slight crispness still apparent.
9. Add the fresh cilantro and lemon juice, and mix well.
10. Serve the Brussels Sprouts Sabzi hot and, if you desire, garnish it with more cilantro.
Equipment Needed
1. Large skillet with a lid
2. Stove or heat source
3. Wooden spoon or spatula
4. Chef’s knife
5. Chopping board
6. Measuring spoons
7. Mixing bowl (optional)
FAQ
- What is the best way to trim Brussels sprouts?– Discard any brown outer leaves, and cut off the tough stem before cutting them in half.
- Can I use another oil instead of vegetable oil?– Certainly, any neutral oil will work, such as canola or sunflower oil.
- How can I adjust the spice level?– To lower the heat, leave out or use more sparingly the green chili and red chili powder. To amp up the heat, add more or use even hotter chilies.
- Can I use dried ginger and garlic instead of paste?– Yes, instead use 1/2 teaspoon each of dried ginger and garlic powders.
- What can I use instead of mustard seeds?– Cumin seeds can serve as a replacement to yield a similar texture, albeit with a different flavor.
- Is this dish gluten-free?– Yes, as long as all the components used are certified gluten-free.
- How should this dish be served?As a side dish, serve it piping hot with rice or roti.
Substitutions and Variations
You can substitute with 2 cups of chopped cabbage or broccoli florets for Brussels sprouts.
You can use olive oil or coconut oil instead of vegetable oil.
If you don’t have mustard seeds, use cumin seeds or fennel seeds instead.
Replace the ginger-garlic paste with an equal amount of minced fresh ginger and garlic.
Substitute 1/4 teaspoon of red chili flakes for the green chili, or leave it out for a milder version of this dish.
Pro Tips
1. Preheat the Skillet: Before adding the vegetable oil, preheat the skillet to ensure even cooking and prevent the Brussels sprouts from sticking.
2. Toast the Mustard Seeds: Allow the mustard seeds to sputter until they turn grayish. This enhances their aroma and brings out a nuttier flavor.
3. Even Cooking: To ensure the Brussels sprouts cook evenly, cut them into uniform sizes, especially if they vary in size. Smaller sprouts can be halved, while larger ones can be quartered.
4. Flavor Infusion: For deeper flavor infusion, you can marinate the halved Brussels sprouts in lemon juice for about 15 minutes before cooking. This helps them absorb more flavor.
5. Finish with a Sear: Once the Brussels sprouts are tender, remove the lid, increase the heat to high, and let them sear briefly. This will add a nice char and enhance the texture.
Brussels Sprouts Sabzi Recipe
My favorite Brussels Sprouts Sabzi Recipe
Equipment Needed:
1. Large skillet with a lid
2. Stove or heat source
3. Wooden spoon or spatula
4. Chef’s knife
5. Chopping board
6. Measuring spoons
7. Mixing bowl (optional)
Ingredients:
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 small onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the mustard seeds and allow them to sputter for a few seconds.
3. Add the onion, finely chopped, and sauté until they are translucent.
4. Combine the ginger-garlic paste and chopped green chili, and cook for another minute or two until you’re hit with a wave of amazing fragrance.
5. Mix in well the turmeric powder, coriander powder, cumin powder, and red chili powder.
6. In the skillet, add the halved Brussels sprouts and stir to coat them evenly with spices.
7. Add salt to taste, and if needed, a tiny splash of water to help with cooking.
8. Place a lid on the skillet and set the heat to low. Let the Brussels sprouts cook for about 10-12 minutes, removing the lid to stir them occasionally, until they are tender, with a slight crispness still apparent.
9. Add the fresh cilantro and lemon juice, and mix well.
10. Serve the Brussels Sprouts Sabzi hot and, if you desire, garnish it with more cilantro.
