This Indian style brussels sprouts curry (sabzi/stir fry) makes a healthy side dish for your roti, paratha or dal-rice. This Indian brussels sprouts recipe comes together in under 30 minutes.
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❤️ About Indian Brussels Sprouts Recipe
Quick to make: This brussels sprouts curry recipe gets ready in 20 minutes (plus, 10 minutes of prep work). Total 30 minutes and it’s ready.
Healthy: Just like many other vegetables, brussels sprouts are very low in calories, high in fiber with a good source of vitamins and minerals. You should keep this in everyday meal rotation when they’re in season.
This makes a quick weeknight dinner. Serve with phulka roti or simple dal-chawal.
One-pot sabzi: Just like other Indian dry sabzi recipes, this brussels sprouts curry is cooked in kadai (or pan) only.
Brussels sprouts are not commonly used in Indian cuisine. But after moving to the USA, I have been including local vegetables in my diet by making them Indian style. E.g. broccoli sabzi, asparagus curry, vine mini sweet peppers sabzi, zucchini curry, etc.
🧾 Ingredient For Brussels Sprouts Curry
Here is the pic of the ingredients you’ll need to make this Indian style brussels sprouts curry recipe.
- Brussels sprouts: Always buy fresh when they are in season.
Buying Tips:- Looks for small to medium-size brussels sprouts. Smaller ones are sweeter and more flavorful while bigger ones have less flavor.
- Choose the bright green heads with leaves that are tightly wrapped. Don’t buy the ones that have black spots or yellow, dried outer leaves.
- Try to choose those that are almost similar in size so they cook evenly at the same amount of time.
- Ginger, Green chili: I crush them together in a wet jar of my spice grinder. Instead, you can use ginger paste and chopped green chilies.
- Curry leaves: It adds a nice aroma and flavor to the dish.
- Spice powders: All the basic Indian spice powders are added. All of these are easily available in your Indian pantry or for those who cook Indian food often.
- Sugar & lime juice: Sugar is a must. A touch of sugar with some lime juice reduces the bitterness of the brussels sprouts.
👩🍳 How To Make Brussels Sprouts Curry? (Pics)
Prepping Brussel Sprouts:
1) Rinse the brussels sprouts and pat dry using a clean kitchen towel. Cut the stem (hard bottom part) and discard the one layer of outer leaves.
2) Cut it into quarters. If some are too small then cut them into half only.
Making Brussel Sprouts Curry:
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and they’ll splutter.
2) Add cumin seeds and let them sizzle a bit.
3) Add crushed ginger, chili and curry leaves.
4) Saute for 30-40 seconds or until the raw smell of ginger goes away.
5) Add turmeric powder and hing. Stir that into the oil.
7) Add brussels sprouts. Stir immediately.
9) Add red chili powder, coriander powder, cumin powder and salt.
10) Mix everything together.
9) Close the pan with a lid and cook on medium-low heat. Do stir every 5 minutes to make sure that it is not sticking to the bottom of the pan. During the cooking process, water droplets are collected on the inside surface of the lid and let the water drip into the pan itself.
10) NOTE: Do not overcook the brussels sprouts otherwise they won’t taste good. They should be just tender and almost dry kind of stir-fry with a few brown or almost burnt (but not burnt) spots.
11) Add sugar and lime juice.
12) Mix and brussels sprouts sabji is ready to serve.
💭 Tips For Indian Brussels Sprouts Curry
- For a variation, you can add potatoes or green peas.
- Texture: Always keep this sabzi dry (not semi-moist or with gravy by adding tomatoes). Soft and soggy brussels sprouts never taste good. These have to be dry and slightly crisp with brown spots to get the best flavor and taste.
- Do not overcook the brussels sprouts because mushy sprouts taste flavorless.
- Storage: This Indian brussels sprouts sabji stays good in an airtight container in the refrigerator for up to 3 days.
Check Out Other Curry Recipes
Did you try this brussels sprouts Indian recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Brussel Sprouts Curry (Indian Sabzi Recipe)
Ingredients
- 1 lb Brussels sprouts rinsed, pat dried
- 3 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ½ inch Ginger
- 1 Green chili Crush ginger and chili together
- 7-8 Curry leaves
- ½ teaspoon Turmeric powder
- ¼ teaspoon Hing (Asafoetida)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt to taste
- ½ teaspoon Sugar
- 1 teaspoon Lime juice or lemon juice
Instructions
- Cut the stem (hard bottom part) and discard the one layer of outer leaves. Cut it into quarters. If some are too small then cut them into half only.
- Heat the oil in a pan on medium heat. Once hot add mustard seeds and they’ll splutter.
- Add cumin seeds and let them sizzle a bit.
- Add crushed ginger, chili and curry leaves. Saute for 30-40 seconds or until the raw smell of ginger goes away.
- Add turmeric powder and hing. Stir that into the oil.
- Add brussels sprouts and stir immediately.
- Add red chili powder, coriander powder, cumin powder and salt. Mix everything together.
- Close the pan with a lid and cook on medium-low heat. Do stir every 5 minutes to make sure that it is not sticking to the bottom of the pan. During the cooking process, water droplets are collected on the inside surface of the lid, let the water drip into the pan itself.
- NOTE: Do not overcook the brussels sprouts otherwise they won’t taste good. They should be just tender and almost dry kind of stir-fry with a few brown or almost burnt (but not burnt) spots.
- Add sugar and lime juice. Mix and brussels sprouts curry is ready to serve.
Notes
- Looks for small to medium-size brussels sprouts. Smaller ones are sweeter and more flavorful while bigger ones have less flavor.
- Choose the bright green heads with leaves that are tightly wrapped. Don’t buy the ones that have black spots or yellow, dried outer leaves.
- Try to choose those that are almost similar in size so they cook evenly at the same amount of time.
- For a variation, you can add potatoes or green peas.
- Texture: Always keep this sabzi dry (not semi-moist or with gravy by adding tomatoes). Soft and soggy brussels sprouts never taste good. These have to be dry and slightly crisp with brown spots to get the best flavor and taste.
- Do not overcook the brussels sprouts because mushy sprouts taste flavorless.
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