If you're searching for a quick, healthy, and delicious meal, look no further! Brussels Sprouts Potato Stir Fried is a perfect blend of flavors and textures. Packed with nutrients, it's a great option for a weeknight dinner or a weekend brunch. Let's dive into how you can make this scrumptious dish at home.
Brussels Sprouts Potato Stir Fried is a versatile and nutritious dish that is sure to become a staple in your kitchen. It's perfect for those who want to enjoy a hearty, plant-based meal that's full of flavor and easy to prepare.
This recipe is my take on the Bengali side dish Bandhakopi Torkari. Instead of using cabbage, I used Brussels sprouts.
It takes less than 30 minutes to prepare the dish, and it's absolutely fuss free.
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.
Ingredients you need for Brussels Sprouts Potato Stir Fried
Brussels sprouts - Look for bright green Brussels sprouts. You can either slice these using a knife or mondoline slicer.
Potatoes (I used yukon gold) - You can use any variety of potatoes. I sometime use russet too. Just peel and slice into thin strips.
Spices - There are very few spices used in this dish. Just nigella seeds, salt and turmeric. You can definitely add more spices if you like.
Oil - I prefer to use mustard oil while preparing this dish, but you can use regular vegetable oil too.
Steps to prepare Brussels Sprouts Potato Stir Fried
Clean and pat dry the brussels sprouts, then thin slice the sprouts.
Peel and slice the potatoes into thin strips.
Heat mustard oil in a heavy bottom pan and add nigella seeds. Let the nigella seed sizzle for a while.
Scatter the potatoes, season with salt and sprinkle a little salt. Stir it around.
Cover the pan and cook for a few minutes or until the potatoes are cooked through but not mushy.
Add the sliced Brussels sprouts at this time and stir it around.
Cook the brussels sprouts until it's mildly softened and charred on the edges.
Serve it warm with dal and roti
Here are some variations to try
Add a protein source such as tofu, chicken, or shrimp to make it a complete meal.
For extra crispiness, roast the Brussels sprouts and potatoes in the oven before stir-frying.
Experiment with different spices like cumin or curry powder to give the dish a unique twist.
Have you tried Roasted Brussels Sprouts with Blue Cheese Sauce and Zaatar Roasted Cauliflower Brussels Sprouts with Maple Mustard Dressing
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.
Here are some recipes you can pair with this dish
Brussels Sprouts Potato Stir Fried
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.
