Brussels Sprouts Sabzi/Sabji is an easy and quick Indian-style stir fry or curry recipe made with brussel sprouts, onions, tomato, and a few spices in less than 20 minutes. This Brussels Sprouts curry is a vegan, gluten-free, keto, and low-carb recipe.
I had never heard of or tasted Brussels sprouts until I came to the USA. I used to see them in the grocery store but never knew how to cook them. After learning about their health benefits, I wanted to try them in an Indian-style recipe.
My first dish was Brussels sprouts poriyal, and I absolutely loved how it turned out! it tastes very similar to cabbage. You may also like my air fryer roasted brussels sprouts and Instant Pot Brussels sprouts.
Today, I am sharing an easy and delicious Brussels sprouts recipe called Brussels Sprouts Sabzi—a quick stir-fry packed with flavors! It's vegan and gluten-free. Pair well with roti, or steamed basmati rice.
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Ingredients for Brussels Sprouts Curry Recipe
Gather all the ingredients required for this easy Brussels Sprouts sabzi.
- Brussels Sprouts: I have used fresh brussels sprouts. You may also use frozen once, cooking time will vary.
- Garlic and Ginger: Use freshly minced or homemade ginger paste and garlic paste.
- Onion: I have finely chopped the onions.
- Tomato: I have used Roma tomatoes to make the base for this dish. You can also puree the tomatoes instead and add them or use canned tomato sauce or crushed tomatoes.
- Herbs & Spices: I have used fresh-cut cilantro and cumin seeds, turmeric, red chili powder, coriander powder, and garam masala as spices.
- Lime juice: use fresh lime juice whenever possible, or use amchur powder (dry mango powder) for tartness.
How to Make Indian Brussels Sprouts Sabzi
Rinse ½ pound brussels sprouts (about 250 grams) with water and pat dry with a kitchen towel.
Using a sharp knife, trim off the bottom of the hard stem of each Brussels sprouts and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
If the sprouts are big, cut them into quarters so they can cook faster.
Heat a pan (or kadai) and add 2 tablespoons of oil. Then, add 1 teaspoon cumin seeds and allow them to splutter.
Then add 1 medium onion (finely chopped), 1 tablespoon ginger-garlic paste, 1 green chili (chopped), and saute till onions turn light brown.
Add 1 large chopped tomato, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, and salt. Cook till the tomatoes turn soft and mushy.
Then add the brussels sprouts. Mix everything well. Sprinkle some water if needed.
Cover the pan with a lid, let it cook on the low flame for 7-8 minutes or till they turn soft. Stir in between. Do not overcook.
Once done, add 1 tablespoon of lime juice and add 2 tablespoons coriander leaves. Mix well.
Serve this easy Indian-style Brussel sprouts masala or sabzi hot with roti, paratha, or rice.
Serving Suggestions
Serve this easy Brussels Sprouts Sabzi as a side dish with roti and paratha.
You may also pair this curry with dal tadka and basmati rice, or quinoa to make a complete meal.
How to Store
- To Store: Leftovers can be easily stored in an airtight container in the refrigerator for up to 2 to 3 days.
- To Freeze: The texture of brussels sprouts curry after freezing is sightly soggy, so I do not recommend freezing. If you don't mind, then feel free to seal the leftovers in a freezer-safe airtight container for up to 1 month. Thaw fully before reheating.
- To Reheat: Reheat on a stovetop or microwave until warm through.
Variations
- Brussels sprouts can be substituted with zucchini, or bottle gourd.
- Add 1 medium potato to make a brussels sprouts potato curry.
- Like potato peas curry, You can add green peas to this brussels sprouts recipe.
- Steamed or frozen brussels sprouts can also be used. It saves some time while cooking.
- You can also add 2 tablespoons of coconut cream or heavy cream to make it rich.
- If you don't have garam masala on hand, substitute it with curry powder.
More Stir Fry Recipes
Brussels Sprouts Sabji
Ingredients
- ½ pound brussels sprouts (about 250 grams)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger garlic
- 1 green chili chopped, optional
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- salt to taste
- 2 tablespoons water if required
- juice of half lime
- 2 tablespoons cilantro
Dry Spices
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
Instructions
- Rinse brussels sprouts with water and pat dry with a kitchen towel. Using a sharp knife, trim off the bottom of the hard stem of each Brussel sprouts and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
Stovetop Method
- Heat a pan or Kadai with oil. Add cumin seeds and allow them to splutter.Then add onions, ginger-garlic paste, green chili, and saute till onions turn light brown in color.
- Add chopped tomato, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook till the tomatoes turn soft and mushy.
- Then add the Brussels sprouts, Mix everything well. Sprinkle some water if needed.Cover the pan with a lid, let it cook on the low flame for 7-8 minutes or till they turn soft. Stir in between. Do not overcook.Once done, squeeze some lime juice and add coriander leaves, mix well.
- Serve this easy Indian style brussel sprouts sabzi or brussel sprouts masala hot with roti, paratha, or rice.
Notes
Variations
- Brussels sprouts can be substituted with zucchini, or bottle gourd.
- Add 1 medium potato to make a brussels sprouts potato curry.
- Like potato peas curry, You can add green peas to this brussels sprouts recipe.
- Steamed or frozen brussels sprouts can also be used. It saves some time while cooking.
- You can also add 2 tablespoons of coconut cream or heavy cream to make it rich.
- If you don't have garam masala on hand, substitute it with curry powder.
Nutrition
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