Simple, practical, and full of everyday flavour, Pan Roasted Brussels Sprouts Subzi with Cumin and Mustard Seeds is a vegan, vegetarian Indian side made with oil, cumin seeds, and black mustard seeds in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 6 to 8 fresh or frozen curry leaves (optional)
  • 3 cloves of garlic finely chopped
  • 1 green chili finely chopped
  • 2 cups Brussels sprouts (tough stems removed and halved or quartered)
  • 2 tsp or more sesame seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala (optional)
  • 1/4 tsp turmeric
  • cayenne to taste
  • 1/2 tsp salt or to taste
  • 1/4 cup water
  • cilantro and lemon for garnish

Method

  1. Heat oil in a large skillet over medium heat., When hot, add cumin and mustard seeds and cook until they change color or start to pop.
  2. Add curry leaves, garlic and chili carefully. Cook for a minute.
  3. Add brussels sprouts and toss well. Cook for 4 to 5 minutes until some edges get golden brown. Stir once or twice in between.
  4. Add sesame seeds, mix in and cook for a minute.
  5. Add ground spices, salt and mix in and cook for a minute.
  6. Add 1/4 cup or more water. Cover and cook for 7 to 9 minutes. This will steam the sprouts.
  7. Taste and adjust salt and heat. Add a dash of lemon and cilantro and serve with your favorite Indian meal or Buddha Bowl.

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.