Aloo ki Sabji with Brussels Sprouts

A Unique Twist on a Classic Indian Dish

Combining traditional Indian flavors with Brussels sprouts might sound unconventional, but the result is a delicious, hearty dish that's packed with nutrients. I often prepare this unique Aloo ki Sabji when I want to serve something flavorful yet wholesome. The potatoes and Brussels sprouts absorb the spices beautifully, creating a dish that pairs perfectly with chapati or steamed rice.

Working Time 20 Min.

cooking Time 20 Min.

Level simple

This Aloo ki Sabji with Brussels Sprouts is a delightful blend of traditional Indian cooking and a modern twist with Brussels sprouts. It’s a dish I enjoy making for both regular family meals and special gatherings. The combination of spices, potatoes, and sprouts results in a flavorful, comforting meal that’s sure to please everyone at the table.

Recipe from Andrea

Brussels Sprouts in Indian Cuisine

While Brussels sprouts are not traditionally a common vegetable in India, they have gained popularity in urban areas and among health-conscious cooks. Known for their unique flavor and high nutrient content, Brussels sprouts are often used in fusion recipes that combine Indian spices with global ingredients. In regions like Punjab and Maharashtra, where vegetables play a significant role in daily meals, Brussels sprouts have started to find their way into stir-fries and curries like this Aloo ki Sabji.

Instruction Video

th Benefits of Aloo ki Sabji with Brussels Sprouts

This dish is not only delicious but also highly nutritious. Brussels sprouts are rich in fiber, vitamins C and K, and antioxidants, making them an excellent choice for boosting immunity and supporting digestion. Paired with potatoes, which provide carbohydrates and potassium, this dish offers a balanced meal perfect for lunch or dinner.

Cooking Tips

• Roasting Brussels Sprouts: For added flavor, you can roast the Brussels sprouts in the oven before adding them to the curry. This gives them a slightly caramelized taste and a delightful texture.

• Spice Adjustment: Feel free to adjust the spice level according to your preference. You can add more green chilies or a pinch of red chili powder if you prefer it spicier.

• Water Control: If you like a thicker curry, reduce the amount of water you add while cooking. For a lighter, soup-like consistency, add more water.

Working time	cooking Time	Niveau
20 Min.	20 Min.	simple

Ingredients:

• 4 medium-sized potatoes

• 200 g Brussels sprouts

• 1 red onion (finely chopped)

• 2 green chilies (sliced lengthwise)

• 1 tsp garlic-ginger paste

• 1 tomato (finely chopped)

• 2 tsp salt (or to taste)

• 1 tsp garam masala

• ½ tsp coriander powder

• 1 tsp veggie mix masala

• 1 tsp cumin seeds

• 1 tbsp fenugreek powder (bockshornklee)

• 2 tbsp freshly chopped coriander

• Oil for frying

• Water as needed

Instruction:

1. Prepare the vegetables:

   Peel the potatoes and cut them into bite-sized cubes. Trim the Brussels sprouts and halve them if they are large.

2. Start cooking:

   Heat oil in a pan and add cumin seeds. Once they begin to splutter, toss in the chopped onions and green chilies. Sauté until the onions turn golden brown.

3. Add spices and aromatics:

   Stir in the garlic-ginger paste and cook for a minute until fragrant. Add the chopped tomatoes and continue to cook until they soften.

4. Incorporate the vegetables:

   Add the potato cubes and Brussels sprouts, followed by salt, garam masala, coriander powder, veggie mix masala, and fenugreek powder. Mix well so that the vegetables are coated evenly with spices.

5. Cook and simmer:

   Pour in enough water to partially cover the vegetables. Cover the pan with a lid and let it simmer on medium heat until the potatoes are tender and the Brussels sprouts are cooked but still hold their shape.

6. Finishing touch:

   Sprinkle freshly chopped coriander before serving.

Instruction Video for Help

Variations You Can Try:

1. Add cubes of paneer towards the end of cooking for an extra protein boost.

2. With Sweet Potatoes: Swap regular potatoes for sweet potatoes to give the dish a subtly sweet flavor.

3. With Coconut Milk: For a creamy variation, stir in a little coconut milk at the end.

4. Dry Version: Skip adding water altogether and stir-fry the vegetables for a dry, sabzi-style dish.

FAQ's Find all your Answers about Aloo ki Sabji with Brussels Sprouts here:

• Can I use frozen Brussels sprouts?

  Yes, you can. Just make sure to thaw and drain

  them well before adding them to the curry.

• Can I make this dish ahead of time?

  Absolutely! The flavors develop beautifully

  when the curry is allowed to rest for a few hours.

  Reheat gently before serving.

• Is this dish vegan-friendly?

  Yes, it is entirely vegan as it contains no animal

  products.

• Can I skip the fenugreek powder?

  While fenugreek powder adds a distinct flavor, you

  can skip it if you don’t have any on hand.

• What other vegetables can I use?

  ou can add carrots, peas, or even bell peppers to

  this dish for more variety.

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