This recipe was sent in by Billy Brodovsky and is from Vijs Indian Cuisine Looks delicious!
11 oz brussels sprouts
2/3 cup raw whole unsalted cashews
1/2 cup canola oil
1 tsp black mustard seeds
3/4 tsp asafoetida
1 Tbsp cumin seeds
1 tsp turmeric
2 1/2 tsp salt
1/2 tsp ground cayenne pepper
1 cup finely chopped tomatoes
1 lb paneer in 1/2 inch cubes
1 large red bell pepper in 1/2 inch cubes
3/4 cup finely chopped cilantro
lf you clon’t have a full pound of paneer that’s okay-just be sure to adcl extra vegetables or cashews.
Since y0u will use high heat the seeds will cook very quickly in oil.
Therefore, have all your ingredients ready to add to the spices immediately.
Serves 6 to 8
CUT THE STALKS of Brussels sprouts and peel off any outer leaves that
are tough or damaged. Discard these, Wash Brussels sprouts and Cut each
one in quarters, lengthwise. Some leaves will fall off, but be sure to keep
them for cooking.
Preheat the oven or toaster oven to 375OF. Spread cashews on a baking
tray and bake for 3 minutes. Gently stir cashews to roast them evenly.
Return to the oven for another 3 rninutes, or until golden brown, Watch
carefully because cashews can burn quickly. Remove from the oven and
cool for at least 30 minutes.
In a large shallow pan, heat oil for 1 minute on medium-high heat.
Sprinkle in mustard seeds and allow them to Sizzle until you hear the very
ñrst popping sound, about 1 minute. Quickly add asafoetícla and cumin
seeds and allow them to Sizzle for 30 seconds. Add turmeric, salt and
Cayenne, reduce the heat to medium and stir for 1 minute. Be careful not
to burn the seeds. (If the rnasala is about to burn before the 1 minute is
up, turn off the heat and quickly add tomatoes and Brussels sprouts. Then
return the heat to medium.)
Add tomatoes and Brussels sprouts and stir Well. Cover and Cook veg-
etables for 5 rninutes. Stir in paneer and cook for another 2 minutes,
uncovered. Add bell peppers and cook 2 to 3 rninutes more7 until vegeta-
bles are Cooked but not mushy.
before serving use your hands to break Cashews in pieces. Stir
Cashew pieces and cilantro into the Curry.
This Post Has One Comment
Lovely recipe. What a terrific way to use sprouts. I’m bookmarking this!
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