Brussels sprouts and potato in tomato gravy. A delicious, healthy and delicious dish. Vegan and Gluten Free Recipe.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 2 servings
  • Category: Side Dish
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 8 Brussels sprouts ((stems cut and outer leaves removed))
  • 1/2 cup small cubed potato
  • 2 teaspoons oil
  • 1/3 medium onion chopped
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • pinch of asofetida ((hing))
  • 2 medium tomatoes
  • 1/2 inch ginger chopped ((can be substituted with ginger paste, also optional))
  • 4 cloves of garlic peeled and chopped ((can be substituted with garlic paste))
  • 1/2 teaspoon red chili flakes or 1 green chili (to taste)
  • salt (to taste)
  • 1 teaspoon Chana Masala powder blend or Garam masala (Or 1 bay leaf and 1/4 teaspoon each of coriander powder, cumin powder, pinch each of cinnamon powder, cloves powder, cardamom powder, black pepper, nutmeg)

Method

  1. In a deep pan, add oil, heat at medium heat and add onions.
  2. Cook until onions are translucent. Add in the chopped green chili, ginger, garlic, mix and cool for a minute.
  3. Add in the spices, asofetida, garam masala or chana masala blend, mix well and cook for another minute.
  4. Add in the chopped tomato and cook on medium, partially covered for 5-7 minutes until tomatoes are tender.
  5. Add in the salt, potato and the halved brussels sprouts and mix well.
  6. Add 1-1.5 cups water and cook covered on low heat for 20-25 minutes with occasional stirring, until potatoes are tender.
  7. Serve hot topped with chopped cilantro, with long grain rice or flat bread(Roti/Naan).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.