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Pan Roasted Brussels Sprouts Subzi with Turmeric, Cumin and Mustard Seeds. Easy Spiced Brussels Sprouts. Serve in a bowl with Dal and Rice or as a side. Vegan gluten-free Soy-free Indian Recipe. Pin this post.
Here is another quick side to add to your bowl. Brussels Sprouts pan roasted with whole cumin and mustard seeds, turmeric and garam masala, then finished with sesame seeds, lemon and cilantro. The tempered spices add an amazing flavor profile to the sprouts. If you don’t have whole seeds, use ground spices. Add more os less sesame seeds. Add some fresh or dried coconut.
Brussels Sprouts is another one of those veggies where I want to do more with it other than roasting it in the oven. I’ve added it to curries and Dal, caramelized it with maple + spices and more. This version is a simple Brussels Sprouts Subzi (Indian dry veggie side), which is simply spiced but packs a ton of flavor. Serve as a part of your favorite buddha bowl, or Indian meal bowl with Dals or curries and Rice/ flatbread.
Whats your favorite way to serve up Brussels Sprouts?
More Brussels Sprouts and other veggie recipes from the blog
- Brussels Sprouts Potato tomato Curry
- Asparagus Curry with Spinach and Chickpea-Tofu
- Breaded Brussels Sprouts Pasta
- Ziti cheddar Brussels Sprouts Bake
- Yellow Dal with Brussels Sprouts
Here is a video from Karuna Society, one of the recent additions to the organizations supported by the blog. In South India, Karuna Society for Animals and Nature is a safe haven for animals in distress, providing vet care and shelter for street dogs, cats, others. Cows and buffaloes are rescued from illegal transport to slaughter, and wildlife- monkeys, deer, birds, and bears are rescued from traps and injuries. They also have an organic farm to support their work and are working on a new wildlife rehab center for helping with the larger wildlife like Bears and elephants. Amazing people and amazing work.
Pan Roasted Brussels Sprouts Subzi with Cumin and Mustard Seeds
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 6 to 8 fresh or frozen curry leaves, optional
- 3 cloves of garlic finely chopped
- 1 green chili finely chopped
- 2 cups Brussels sprouts, tough stems removed and halved or quartered
- 2 tsp or more sesame seeds
- 1/2 tsp coriander powder
- 1/2 tsp garam masala, optional
- 1/4 tsp turmeric
- cayenne to taste
- 1/2 tsp salt or to taste
- 1/4 cup water
- cilantro and lemon for garnish
Instructions
- Heat oil in a large skillet over medium heat., When hot, add cumin and mustard seeds and cook until they change color or start to pop.
- Add curry leaves, garlic and chili carefully. Cook for a minute.
- Add brussels sprouts and toss well. Cook for 4 to 5 minutes until some edges get golden brown. Stir once or twice in between.
- Add sesame seeds, mix in and cook for a minute.
- Add ground spices, salt and mix in and cook for a minute.
- Add 1/4 cup or more water. Cover and cook for 7 to 9 minutes. This will steam the sprouts.
- Taste and adjust salt and heat. Add a dash of lemon and cilantro and serve with your favorite Indian meal or Buddha Bowl.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and so very easy! I usually roast my brussels sprouts, but I was looking for something new. It was perfect with dal and coconut rice.
I had 16 oz. (1 lb.) of sprouts so I more than doubled the rest of the ingredients. Very tasty recipe, except if you do not cook with non-stick pans, you will need additional oil and/or water to prevent the cumin seeds, mustard seeds and garlic from burning. I use stainless steel so I added a lot more oil and even some water before it was called for in the recipe. I have no objection to adding more oil as good fats are desirable and we all loved it as a side dish with dal and other Indian dishes.
thanks ! you can use additional broth also
Additional broth? I didn’t see that the recipe called for broth, only water. Would you recommend vegetable broth or chicken broth? I usually have both on hand.
This was delicious!
awsome! thanks
What kind of green chili? Also, can I use this recipe for other veggies as well? It looks delicious! Thank you!
I usually use serrano, birds eye or thai.You can also use jalapeno or choose a mild green chile.
Thanks! Can I use this recipes for other veggies, as well as Brussels sprouts?
This was so delicious!!!! Thank you!!!! Didn’t make it to the table, we ate right out of the pan!!!!
Thanks for the recipe. Nothing for Brussels sprouts in my Madhur Jaffrey cookbook. May I ask from what region of India your recipes are based on? I suspect that Jeffrey under-represented South Indian cuisine in her book.
Thank you Mark. I am Punjabi(north Indian), grew up in Maharashtra, so Maharashtrian and central region cuisine was a part of growing up, had South Indian roommates, married to eastern-central Indian fam. I live in PNW and the local and seasonal produce is different from Indian seasonal produce at times, so I try to use that and see what flavors might work with it depending on other similar veggies and dishes in various regional indian cuisines. South Indian cuisine is a cuisine in itself. There are other Indian sub cuisines that one can experience a bit and then work intuitively. for eg. mexican cuisine dishes that i make might be very simplified, westernized or northindianized, as i havent spent enough time researching and trying authentic versions. although the simplification of the dishes is acceptable, sometimes certain things feel like appropriation. There are several South indian cookbooks that are authentic fare and do justice to the vast cuisine. I think Dakshin is a good one.
What a delicious recipe! I caramelized some onions with the garlic/chili and also added baby potatoes, and it turned out great!! Awesome dish!
Great Additions!!
SO love this
Love the look of this dish. I had a simplified version tonight with cumin, garlic and lemon. Served with jeera rice and leftover dal it was delicious. Love this vegetable!
First time cooking brussel sprouts and i have to say it turned out amazing!!! Thank you
Awesome!