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(Recipe) Stir-Fried Brussels Sprouts & Potatoes

25
Okt.

As the cold weather sets in, cozy up with a warm and flavorful dish that’s perfect for autumn and winter. This Stir-Fried Brussels Sprouts and Potatoes brings together seasonal Brussels sprouts with golden potatoes, all seasoned with the bold, earthy flavor of nigella seeds and a touch of spice. Quick to prepare and deliciously satisfying, it pairs beautifully with rice and daal or as a hearty side for any meal. Enjoy it on its own with some paratha for a simple yet flavorful dish.

(Recipe) Stir-Fried Brussels Sprouts & Potatoes

Prep time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Stir-Fry

Ingredients

1 lb Brussels sprouts
2 medium Yukon gold potatoes
1 teaspoon nigella seeds
½ teaspoon turmeric powder
2 green chilies (adjust to taste)
Salt to taste
2 tablespoons oil

Instructions

Clean and finely chop the Brussels sprouts. You can use a food processor for ease or a sharp knife for precision.
Slice the potatoes into thick matchstick-sized pieces. Depending on the potato variety, you can peel or leave the skin on.
In a heavy-bottom skillet, heat the oil over medium heat. Once hot, add the nigella seeds and let them sizzle for a few seconds until fragrant.
Add the sliced potatoes, season with salt, and stir in the turmeric powder. Stir-fry the potatoes for about 7 minutes until they begin to soften and slightly brown.
Add the chopped Brussels sprouts to the skillet and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
Add the green chilies, whole or finely chopped, depending on your spice preference, and cook for another 2 minutes.
Taste and adjust the salt if needed. Serve warm with rice and daal, or enjoy with paratha.

Notes:

For a spicier kick, finely chop the green chilies and add them at the beginning with the nigella seeds.
This dish is versatile and can be made milder or spicier based on your preference.