Curried Brussel Sprouts

adapted from Saveur
serves 4

served with Dal Panchratan and Murgh (chicken) Saagwala from Shalimar, A2, MI

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1 lb. brussel sprouts, outer leaves removed and halved lengthwise
• 1/4 tsp. black mustard seeds
• 1/4 tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• 1/4 tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves of garlic, minced
• 1 (2 inch) piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. sea salt
• 2 tbsp. cilantro, chopped

Method:

1. Heat 1 tbsp. olive oil on high in a skillet.  Add brussel sprouts (cut side down) and turn heat down to medium.  Saute until lightly charred - 5 minutes.  Remove from heat and let cool.
2. In the same skillet, heat 1 tbsp. olive oil and add whole cumin seeds and black mustard seeds.  Cook until fragrant and then stir in the remaining spices.  Turn the heat to medium-high and add the garlic, ginger and onion. 
3. Cook until onion is translucent, stirring occasionally 3-5 minutes.  Add the tomato and reduce 3-4 min.
4. Stir in the remaining 1 tbsp olive oil and brussel sprouts.  season with salt to taste.  Cook for 2 minutes.  Remove and top with chopped cilantro.  Enjoy!