Brussels sprouts look like tiny cabbages, and they both belong to the same plant family. Fiber-rich Brussels sprouts can also be considered immune-boosters, as they are rich in antioxidants and vitamins K & C. Brussels sprouts are available throughout the year in supermarkets, but they taste best in fall and winter. Brussels sprouts don’t usually top the favorite list, as their slightly bitter taste makes them less popular with some people. However, adding the right complementary ingredients can balance the bitterness and make Brussels sprouts a favorite. One such complementary ingredient is paneer or cottage cheese. Adding paneer to Brussels sprouts not only balances the bitterness but also adds up protein to the dish. Also, paneer is a bait to make kids eat Brussels sprouts without any complaints.
- Brussels sprouts - 1 lb
- Grated Cottage cheese or Paneer - 1 cup
- Coconut oil - 1 tsp
- Mustard seeds - ¼ tsp
- Garlic cloves - 2
- Onion - 1 small size
- Tomato - 1 small size
- Turmeric powder - ⅛ tsp
- Coriander powder - ½ tsp
- Chilli powder - 1 tsp
- Cumin powder - ¼ tsp
- Salt - ½ tsp or as required
- Coriander leaves - few
- Dried oregano - ½ tsp (optional)
- Grate paneer and keep aside.
- Wash Brussels sprouts, take each and cut out the bottom thick part that connects the leaves. Just trim the bottom thick part and do not cut out till the place where it connects the leaves. Else, all the leaves will fall apart in the stir-fry.
- Cut each Brussels sprouts into 2 halves longitudinally and then cut each half into 2 halves lengthwise. So, finally you get 4 quarters from each Brussels sprout. Repeat to cut all sprouts.
- In a dry pan, add 1 tsp oil. Once hot, add few mustard seeds.
- Once mustard seeds splutter, add chopped garlic cloves and chopped onion.
- Once onions turn transparent, add chopped tomato and a big pinch of turmeric powder.
- Once tomatoes turn mushy, add ½ tsp coriander powder, 1 tsp chilli powder and ¼ tsp cumin powder. Stir in low heat for 1 minute.
- Add ¼ cup water and let the raw smell of the spices go off. Cook in low-medium heat.
- Once the water is evaporated, add chopped Brussels sprouts along with required salt. Stir and cook open in medium heat. Do not close with lid.
- Brussels sprouts cook in just 10 minutes. It should be cooked but little crunchy and this is achieved by open cooking.
- Add grated paneer and stir for 2 minutes in medium heat.
- Add ½ tsp dried oregano(optional) and stir for 1 minute.
- Add chopped coriander leaves and give a quick stir.
2.Increase or decrease chilli powder as per your spice level.
3.If you don't have cumin powder, just add ¼ tsp cumin seeds, once mustard seeds splatter. Give a quick stir and immediately add garlic and onion, else cumin seeds might darken.
4.You can increase or decrease paneer as you wish.
Both my kids love Brussels sprouts paneer stir fry. I also often make Brussels sprouts tamarind curry(link) and my kids love it as the bitterness is balanced by tamarind in this curry and indeed, the taste of natural sugars in Brussels Sprouts get elevated by cooking in tamarind base. If you haven’t tried this curry yet, I would highly recommend you try this curry to fall in love with Brussels sprouts.
Leave a Reply