Pan Sauteed Brussels Sprouts with an Indian Spiced Tomato Cashew Gravy

If you haven’t noticed, the once shunned, boring Brussels sprouts have gained gastronomic acceptance, and is on the starter menu in most upscale restaurants. Roasted caramelized Brussels sprouts is the most popular method of cooking. 

Here, I bring you an Indian gravy version of these petite cabbages that’s a big hit in my household, and guests, for get togethers. 

Instructions

  1. In a heated nonstick pan add 1 tblsp of oil and saute brussel sprouts for 10 minutes. Sprinkle a little salt and cover and cook for another 5 minutes till slightly browned and tender but not mushy.
  2. Transfer the cooked brussel sprouts to a serving dish.
  3. In the same pan add another tblsp of oil and saute the red onions, fennel seeds,ginger and garlic till the onions are cooked.
  4. Add the tomatoes and the spice powders and cook for a few minutes.
  5. Add the cashews and the water it’s soaked in.
  6. Add salt and lime juice.
  7. Cover and cook for 2-3 minutes.
  8. Remove from heat, wait for a few minutes for this mixture to cool a little bit.
  9. Puree the mixture in a blender till smooth and creamy.
  10. Pour the sauce over the cooked brussel sprouts.
  11. Garnish with chopped cilantro.
  12. Enjoy this dish with steamed basmati rice or brown rice.


Recipe Credit

Hi, I’m Devasena (aka Dev) and I’m passionate about healthy cooking. I’ve been a vegetarian my entire life and gave up dairy since 2018. I have an eCornell Plant-Based Nutrition Certificate, am into fitness, and enjoy traveling. Follow my culinary adventures @Sattvic_Chef