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INGREDIENTS
- 3 tbsp. olive oil
- 1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
- ¼ tsp. black mustard seeds
- ¼ tsp. whole cumin seeds
- 1/8 tsp. ground cumin
- 1/8 tsp. ground chile powder
- ¼ tsp. ground turmeric
- 1 bay leaf
- 1/8 tsp. ground garam masala powder
- 1/8 tsp. ground coriander
- 4 cloves garlic, minced
- 1 2" piece ginger, minced
- 1 medium red onion, chopped
- 1 ripe tomato, chopped
- 2 tsp. kosher salt
- 2 tbsp. cilantro, chopped
INSTRUCTIONS
- Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
- Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.
SERVES 4
