Saturday, January 24, 2015

Brussel Sprouts Masala Curry

Brussel sprouts can be pretty boring unless you know what to do to make them your own style. I like poaching (boiling in little liquid with spices) to infuse flavors. This time I decided to make masala curry out of them and giving them a personal touch. This recipe is good as a salad topping, a pasta topping, or served with rice of your choice.


  • Brussel Sprouts, 3 cups [Safeway's frozen Brussel Sprouts used]
  • Tikka Masala, 2 tablespoons [Shan Chicken Tikka Masala used]
  • Nigella seeds, (kalonji), 1 tablespoon
  • Tomato puree, 1 cup
  • Fried onions, 1/2 cup
  • Ginger and garlic paste, 1 tablespoon
  • Turmeric powder, 1 tsp
  • Chopped cilantro, 1/2 cup
  • Chopped green chilies, as per spice preference
  • Salt, to taste
  • Vegetable oil [Canola used]
  1. Boil the brussel sprouts in about a cup and a half of water with 1 tablespoon tikka masala, ginger and garlic paste, a tablespoon of fried onions, and a pinch of salt. Boil until the sprout are halfway soft.
    Note: Boiling in water will infuse flavors into the sprouts, and a pinch of salt will heighten the flavors. 
  2. Strain the liquid and retain it to add later to make curry.
  3. In a cooking pan, add sprouts, nigella seeds, remaining tikka masala, remaining fried onions, green chilies, turmeric poweder, and a pinch of salt.
  4. Add 3/4 cup vegetable oil and mix the ingredients well.
  5. On medium heat, saute the sprouts well until the aroma of nigella seeds and chilies is prominent.
    Note: High heat burns the sprouts and the spices. Add a few teaspoons of water to avoid burning and sticking of ingredients (specially fried onions) to the pan.
  6. When seeds have crackled, add the tomato puree and cook well until oil separates.
  7. Add cilantro and saute for a couple of seconds.
  8. Add the retained liquid stock and stir well to a curry consistency.
  9. Taste and check salt and adjust accordingly. 
  10. Garnish with chopped cilantro and green chilies.

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