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]
- 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.
- Strain the liquid and retain it to add later to make curry.
- In a cooking pan, add sprouts, nigella seeds, remaining tikka masala, remaining fried onions, green chilies, turmeric poweder, and a pinch of salt.
- Add 3/4 cup vegetable oil and mix the ingredients well.
- 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.
- When seeds have crackled, add the tomato puree and cook well until oil separates.
- Add cilantro and saute for a couple of seconds.
- Add the retained liquid stock and stir well to a curry consistency.
- Taste and check salt and adjust accordingly.
- Garnish with chopped cilantro and green chilies.