Brussels Sprouts & Potato Fry Recipe – Authentic Indian Style

Last Updated on 6 months ago by Neha Deshmukh

Brussels Sprouts & Potato Fry Recipe – Authentic Indian Style

Hey everyone! I’m so excited to share this simple yet incredibly flavorful Brussels Sprouts & Potato Fry with you. It’s a dish I stumbled upon while trying to sneak more veggies into our meals, and it quickly became a family favorite. Honestly, who knew Brussels sprouts could taste this good with an Indian twist? It’s quick, easy, and perfect for a weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average Brussels sprouts dish! The combination of slightly bitter sprouts with the comforting earthiness of potatoes, all tossed in fragrant Indian spices, is just magical. It’s ready in under 30 minutes, making it ideal for busy evenings. Plus, it’s a fantastic way to enjoy a healthy and delicious side dish with your favorite Indian meal.

Ingredients

Here’s what you’ll need to make this delightful fry:

• 1 lb Brussels sprouts
• 2 medium Yukon gold potatoes
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon turmeric powder
• 2 green chilies
• Salt to taste
• 2 tablespoons oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor!

Nigella Seeds (Kalonji): A Deep Dive into Flavor & Uses

Nigella seeds, also known as kalonji, are tiny black seeds with a slightly peppery, onion-like flavor. They’re a staple in Indian cuisine and add a wonderful depth to this dish. You can find them at most Indian grocery stores, or online. A little goes a long way!

Choosing the Right Potatoes: Yukon Gold vs. Other Varieties

I prefer Yukon Gold potatoes for this recipe because they have a naturally buttery texture and hold their shape well when fried. Russet potatoes will work in a pinch, but they might get a little crispy. Red potatoes are a bit too waxy for this, in my opinion. About 300-400g of Yukon Golds is perfect.

Turmeric Powder: Quality & Regional Differences

Turmeric isn’t just about color; it adds a lovely earthy flavor and incredible health benefits! Look for a good quality turmeric powder – the brighter the color, the better. Different regions in India have slightly different turmeric varieties, so feel free to experiment and find one you love.

Green Chili: Heat Levels & Substitutions

The green chilies add a nice kick! Adjust the quantity based on your spice preference. Serrano peppers or Thai green chilies are good substitutes if you can’t find Indian green chilies. Remember to remove the seeds for a milder heat.

Step-By-Step Instructions

Alright, let’s get down to business!

First, clean and thinly slice the Brussels sprouts. A food processor makes this super easy, but a sharp knife works just as well. Peel the potatoes and slice them into thick matchsticks – about ½ cm thick.

Now, heat the oil in a skillet over medium heat. Once hot, add the nigella seeds and let them sizzle for about 10 seconds. This releases their amazing aroma!

Add the potatoes to the skillet, season with salt and turmeric powder. Stir well to coat and cook uncovered for about 7 minutes, stirring occasionally, until they start to soften.

Next, mix in the Brussels sprouts and continue to cook for another 5 minutes, until they’re tender-crisp with slightly charred edges. That little bit of char is where all the flavor is!

Finally, add the green chilies and stir for about 2 minutes. Give it a taste and adjust the salt if needed.

And that’s it! Your Brussels Sprouts & Potato Fry is ready to enjoy.

Expert Tips

• Don’t overcrowd the skillet! Cook in batches if necessary to ensure the potatoes and Brussels sprouts get nicely browned.
• For extra flavor, you can add a pinch of red chili powder along with the turmeric.
• Keep stirring! This prevents sticking and ensures even cooking.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Adjusting the Heat

My family loves a bit of a kick, but you can easily adjust the spice level. Use fewer green chilies, or remove the seeds for a milder flavor. A pinch of Kashmiri chili powder adds color without much heat.

Vegan Adaptation

This recipe is naturally vegan! Just make sure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Festival Adaptation: A Simple Side for Diwali or Holi

This fry makes a wonderful side dish for festive occasions like Diwali or Holi. It’s simple, flavorful, and pairs perfectly with richer, more elaborate dishes.

Serving Suggestions

This Brussels Sprouts & Potato Fry is incredibly versatile. Serve it warm with:

• Dal and roti or rice – a classic Indian combination!
• Your favorite Indian curry
• As a side dish with grilled chicken or fish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

Can I make this ahead of time?

You can prep the vegetables ahead of time (slice the Brussels sprouts and potatoes) and store them in the fridge. But I recommend cooking it just before serving for the best texture and flavor.

What’s the best way to slice the Brussels sprouts?

A food processor with a slicing attachment is the quickest and easiest way. Otherwise, a sharp knife and a steady hand will do the trick!

Can I use a different type of oil?

Absolutely! Vegetable oil, canola oil, or even coconut oil will work well. I personally like using mustard oil for an authentic Indian flavor, but it has a strong taste that not everyone loves.

What if I don’t have nigella seeds? What can I substitute?

If you can’t find nigella seeds, you can use a pinch of cumin seeds or black sesame seeds as a substitute, though the flavor won’t be exactly the same.

How can I make this dish less spicy?

Reduce the number of green chilies, or remove the seeds. You can also add a touch of sweetness with a pinch of sugar or a drizzle of honey.