This Indian-style Brussels sprouts curry, also known as sabzi or stir-fry, is a flavorful and nutritious side dish that’s perfect for everyday meals. Packed with bold spices and simple ingredients, this dish transforms humble Brussels sprouts into a delicious accompaniment for Indian breads like roti, paratha, or even a comforting bowl of dal-rice.
The beauty of this recipe lies in its simplicity—it comes together in just under 30 minutes, making it ideal for busy weeknights or quick lunch preps. Whether you’re looking to add more vegetables to your diet or explore new Indian-style sides, this Brussels sprouts sabzi is a healthy, vibrant, and satisfying choice that’s sure to please your palate.
❤️ About Indian Brussels Sprouts Recipe
Quick & Easy to Make: One of the best things about this Brussels sprouts curry is how quick it is to prepare. With just 10 minutes of prep time and about 20 minutes of cooking, your wholesome curry is ready in a total of 30 minutes. This makes it a great go-to recipe for busy evenings when you want something homemade and satisfying without spending hours in the kitchen.
Nutritious & Healthy: Brussels sprouts are a powerhouse of nutrition. They are low in calories, rich in dietary fiber, and packed with essential vitamins like Vitamin C, Vitamin K, and B vitamins, along with minerals such as potassium and manganese. Including them in your diet supports digestive health, boosts immunity, and helps reduce inflammation. Cooking them in an Indian style not only enhances their flavor but also adds anti-inflammatory and gut-friendly spices like turmeric, cumin, and mustard seeds.
One-Pot Wonder: This curry is a one-pot dish made using a simple kadai or frying pan, requiring minimal cleanup. There are no complicated steps, no fancy techniques—just everyday spices, fresh vegetables, and a traditional Indian cooking method that brings out the natural flavors of Brussels sprouts while keeping the texture tender yet crisp.
A Fusion of Cultures: Brussels sprouts aren’t traditionally used in Indian households. But after moving to the USA, I began experimenting with local and seasonal vegetables by giving them an Indian twist. This curry is a great example of how global ingredients can blend beautifully with desi flavors. Over time, I’ve added similar Indian-style vegetable dishes to my repertoire like broccoli sabzi, asparagus masala, vine mini sweet pepper stir fry, and zucchini curry—all inspired by local produce and rooted in Indian cooking traditions.
Serving Suggestions: Serve this curry hot with freshly made phulka rotis, parathas, or alongside steamed rice and dal for a complete meal. You can also serve it as a dry vegetable option in a festive thali or lunchbox meal. It’s a great way to sneak in greens without sacrificing flavor or adding too much time to your cooking routine.
🧾 Ingredient For Brussels Sprouts Curry
Here’s a quick look at the key ingredients that go into making this flavorful and nutritious Indian Brussels sprouts stir-fry.
- Brussels Sprouts: For the best taste and texture, opt for fresh Brussels sprouts—especially when they’re in season.
- 🔸 Buying Tips:
- Go for small to medium-sized sprouts. The smaller ones tend to have a sweeter, more concentrated flavor, while the larger ones can be tougher and slightly more bitter.
- Opt for vivid green Brussels sprouts featuring tightly layered, compact leaves for the freshest flavor and best texture.
- Avoid any that look dull, have black spots, or have yellowing or dry outer leaves.
- Try to pick sprouts that are uniform in size so they cook at the same rate and turn out evenly tender.
- Ginger and Green Chilies: I usually crush these together using the wet jar of my spice grinder for a quick, aromatic base. But if that’s not handy, ginger paste and finely chopped green chilies are great alternatives.
- Curry Leaves: A handful of fresh curry leaves brings in that classic South Indian aroma and depth of flavor.
- Indian Spice Powders: This dish calls for a medley of basic Indian spices—easily found in most Indian kitchens. A vibrant blend of turmeric’s earthy glow, red chili powder’s fiery kick, coriander powder’s citrusy warmth, and garam masala’s aromatic depth — this quartet turns any dish into a celebration of bold Indian flavor. These seasonings build layers of earthy, spicy warmth.
- Sugar and Lime Juice: Don’t skip the sugar—just a small amount helps balance the slight bitterness of Brussels sprouts. A splash of fresh lime juice at the end brightens the dish and ties all the flavors together.
👩🍳 How To Make Brussels Sprouts Curry? (Pics)
Prepping Brussels Sprouts:
1) Use a clean kitchen towel to pat them completely dry. Trim off the tough stem at the base and peel away the outermost layer of leaves, especially if they look wilted or discolored.
2) Slice each Brussels sprout into quarters for even cooking. For the smaller ones, halving them will do—just aim to keep all the pieces relatively uniform in size for consistent texture.
Making Brussel Sprouts Curry:
1) Warm the Oil: Warm a generous splash of oil in a sturdy, heavy-bottomed pan set over medium heat. Let it heat up gently until it begins to shimmer. Once it’s hot, add mustard seeds. Let them pop and release their nutty aroma.
2) Add Whole Spices: Toss in the cumin seeds right after. Allow them to sizzle and darken slightly—this step infuses the oil with deep, earthy flavor.
3) Introduce Aromatics: Add freshly crushed ginger, chopped green chili, and a few fragrant curry leaves. Be cautious, as the curry leaves might splatter. Sauté this mixture briefly.
4) Sauté Until Fragrant: Cook for 30 to 40 seconds, just until the ginger loses its raw edge and the mixture becomes aromatic.
5) Spice Blooming: Add a pinch of turmeric and a dash of hing (asafoetida). Stir gently to blend the spices into the oil—this enhances their flavor dramatically.
6) Add the Star Ingredient: Now, add the quartered Brussels sprouts to the pan. Stir immediately to coat them evenly with the tempered spices.
7) Sprinkle in Ground Spices: Season with red chili powder, coriander powder, cumin powder, and salt to taste. Mix everything thoroughly, ensuring the spices coat each Brussels sprout evenly, wrapping them in a flavorful embrace.
8) Combine Thoroughly: Toss the Brussels sprouts thoroughly, ensuring each piece is evenly enveloped in the aromatic spice blend for a rich and flavorful finish. The pan should be vibrant and aromatic at this stage.
9) Cook Covered: Place a lid on the pan and lower the flame to medium-low, allowing the flavors to simmer gently and meld together. Allow the sabzi to cook gently. As the sprouts simmer, condensation forms on the underside of the lid and gently falls back into the pan, creating a self-steaming effect that cooks them perfectly without needing extra water.
10) Cooking Tip: Avoid overcooking. Brussels sprouts should be fork-tender but still hold their shape. A few slightly charred or caramelized spots are ideal—they add a delicious, roasted flavor.
11) Finishing Touches: Once cooked, sprinkle a pinch of sugar to balance the flavors, and squeeze in some fresh lime juice to brighten the dish.
12) Serve Hot: Give everything a final stir. Your Brussels sprouts sabzi is now ready to be served! It makes a delightful companion to warm rotis, flaky parathas, or a humble bowl of dal-chawal.
💭 Tips For Indian Brussels Sprouts Curry
Variations to Try: To give this Brussels sprouts sabzi a delightful twist, you can add a handful of diced potatoes or tender green peas along with the sprouts. Potatoes absorb the spices beautifully, adding a comforting texture to the dish, while green peas bring a subtle sweetness that balances the earthy flavor of the Brussels sprouts. Both ingredients blend seamlessly with Indian spices and make the dish more hearty and filling, perfect for a satisfying lunch or dinner.
Perfect Texture is the Key: The hallmark of this Indian-style Brussels sprouts sabzi is its dry and slightly crisp texture. Avoid the temptation to add tomatoes or extra water, as this will create moisture and lead to soggy, overcooked sprouts. Instead, aim for a well-roasted, golden-brown finish with lightly charred edges—this brings out the nutty, caramelized flavors and enhances the overall taste. Mushy Brussels sprouts tend to become bland and unappetizing, so it’s essential to cook them on medium heat, stirring occasionally to ensure even browning without over-steaming.
Pro Tip: For optimal texture and flavor, sauté the brussels sprouts without covering the pan or keep the lid slightly ajar. To finish, brighten the dish with a pinch of amchur (dry mango powder) or a splash of fresh lemon juice—this touch of tang perfectly balances the earthy spices and adds a zesty lift to every bite.
Storage Instructions: This dry Brussels sprouts sabzi is perfect for meal prep or make-ahead meals. Once cooled, store it in an airtight container and refrigerate—it stays fresh and tasty for up to 3 days. When reheating, use a pan or skillet on low heat instead of the microwave to restore its crispiness and preserve its texture. Avoid freezing, as this can make the sprouts soft and watery once thawed.
