Indian Spiced Brussels Sprouts

I like to pleasantly surprise people by taking a different route from what they used to when it comes to cooking certain food. I have friends who are scarred by their mums’ overboiled brussels sprouts. Hence, their impression of brussels sprouts are soggy, tasteless and perhaps bitter. So the last thing I want to do is to boil brussels sprouts and serve them plain.

I like to pan fry my brussels sprouts. It is important that my brussels sprouts are “al dente” or otherwise I will be on the next train ride to the brussels-sprouts-hater ville!

I also like my brussels sprouts to be full of flavours and seasonings. Vinegary and sweet, cheesy and  in this case, spicy and buttery with a subtle sweetness from the dried cranberries.

So, what about you? How do you like your brussels sprouts?

Indian Spiced Brussels Sprouts

(tweaked from The Food of India – A Journey for Food Lovers)

Serves 4 as a side dish with rice and another main curry dish (or for two people with rice only)

What you’ll need:-

• 500g Brussels Sprouts (mine was slightly under), trimmed the ends and halved
• 1/2 onion, finely chopped
• 1/2 tsp store bought garlic paste (or 1 garlic clove, roughly chopped)
• 1/2 tsp store bought ginger paste (or 2.5cm/ 1 inch piece of ginger, roughly chopped)
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• About 3 rounds of freshly ground black pepper
• 2 tsps ground cumin
• 1 tsp ground coriander
• 1/4 tsp chilli powder (to taste)
• 1 tbsp unsalted butter
• Garnish: a handful of dried cranberries + finely chopped coriander leaves + finely sliced fresh chilli
• A large frying pan with a lid

(1) Heat a tbsp of cooking oil in a frying pan over low heat and fry the onion, garlic and ginger paste until aromatic (make sure it is NOT brown) – see Note 1. (2) Add cumin seeds and ground turmeric to the pan and stir for 1 minute, over low heat.  (3) Stir in the brussels sprouts and mix the brussels sprouts to coat with the yellow paste over low heat. (4) Add salt, pepper, ground cumin, ground coriander, chilli powder and about 2 tbsps of water. Stir to coat the brussels sprouts, then cook for about 10 minutes with the pan partially covered, stirring occassionally until the brussels sprouts are just tender, over low heat  (I like my brussels sprouts to have a bit of a bite). If the brussels sprouts become too dry and start sticking to the pan, add another tablespoon or two of water. When the brussels sprouts are just tender, stir in the butter and check the taste. Season with more salt if it is required.

Note 1 – If you are using fresh ginger and garlic, process the onon, garlic and ginger in a food processor and process until finely chopped but not a paste. Alternatively, you can chop all these ingredients with a knife.

{This can be the vegetable dish served with other dishes. For me, I actually like this with rice and garlicky yoghurt. Although I am not a vegetarian, I think it is nice to include a couple of vegetarian meals during the week. A good way to give my body a break from my meaty diet. ;)}