• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Side Dish

    Brussels Sprouts Potato Stir Fried

    December 2, 2021 by Kankana Saxena

    Jump to Recipe Print Recipe

    With the pungent flavor of nigella seeds, this Brussels Sprouts Potato Stir Fried is a quick healthy side dish. It pairs great with rice and daal or even plain with paratha.

    Brussels Sprouts Potato Stir Fried

    I love roasted Brussels Sprouts and that is what I often make. But this Bengali take on Brussels Sprouts is super quick, and is my current favorite.

    It takes less than 30 minutes to prepare the dish and it's absolutely fuss free.

    Brussels Sprouts Potato Stir Fried

    We didn't grow up eating Brussels Sprouts. It's not available in India, may be now you can find in gourmet stores. When I came across this veggie several years ago, I instantly thought it's some version of mini cabbage.

    Well it was not but yes they are in the same family and if you like a dish that calls for shredded cabbage then you can try replacing that with shredded Brussels sprouts instead.

    In Bengali Cuisine, a very popular dish we make with shredded cabbage is Bandhakopi Torkari. I took the same idea and made a much simpler version with Brussels Sprouts and Potato Stir Fried.

    Brussels Sprouts Potato Stir Fried

    Brussels Sprouts are crispy

    When I cook cabbage with potato, the cabbages starts to lose water, soften down. With shredded Brussels Sprouts, it was getting crispy much sooner and cooked down much faster.

    The crispy Brussels Sprouts pairs so well with the potatoes.

    Spices added in this dish

    I kept this recipe super simple with just two spices:

    Nigella seeds - Nigella seeds are mildly pungent, which works beautifully with potatoes and cabbage. So I used the same, and it works equally nice with Brussels Sprouts too.

    Turmeric Powder - Well, almost all Indian dishes calls for turmeric, so I had to add that too. Pretty sure without that it would look quite bland.

    You can definitely give it your own twist my adding more spices if you want. Add other veggies too, like carrots and beans.

    Brussels Sprouts Potato Stir Fried

    The dish is too simple to call for a written recipe. But few weeks back when I had shared a quick video in my Instagram story, I received a lot of DMs asking me to save it in my blog for future reference.

    So here it is, recorded and saved for you to try, this Brussels Sprouts Potato Stir Fried.

    Brussels Sprouts Potato Stir Fried

    Kankana Saxena
    With the pungent flavor of nigella seeds, this Brussels Sprouts Potato Stir Fried is a quick healthy side dish. It pairs great with rice and daal or even plain with paratha.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Stir Fried
    Cuisine Indian
    Calories 193 kcal

    Ingredients
     

    • 1 lb Brussels Sprouts
    • 2 medium size potatoes (I used yukon gold)
    • 1 teaspoon nigella seeds
    • ½ teaspoon turmeric powder
    • 2 green chili
    • salt to taste
    • 2 tablespoons oil

    Instructions
     

    • Clean the brussels sprouts and fine shop it. You can use a food processor to do the same or a fine sharp knife.
    • Slice the potatoes into thick matchstick size. Depending on the variety of potato you are using, you can decide to peel or not.
    • In a heavy bottom skillet on medium heat, pour the oil. Once it heats up, scatter the nigella seeds and let it sizzle for a few seconds.
    • Scatter the potatoes, season with salt and add the turmeric powder. Stir it around and cook for 7 minutes.
    • Add the shredded Brussels Sprouts and mix it around. Let it cook for 5 minutes. Add the green chili and stir it around for 2 minutes.
    • Taste for salt and add more if needed.
    • Enjoy it warm with rice and daal.

    Notes

    If you want to make it spicy, finely chop the green chili and add it in the beginning along with nigella seeds.

    Nutrition

    Serving: 1gCalories: 193kcalCarbohydrates: 29gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 179mgFiber: 5gSugar: 4g
    Keyword Brussels Sprouts, stir fried, vegetable, vegetarian

    More Side Dish

    • Air Fried Paneer
      Air Fried Paneer
    • Air fried tofu
      Air Fried Tofu
    • Cheena Badam Bhendi - Okra with peanuts
      Cheena Badam Bhendi
    • Vegetable Sambar
      Mixed Vegetable Sambar

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple Almond Cake | Playful Cooking #apple #cake #foodphotography #applecake #playfulcooking
      One Bowl Apple Almond Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.