Brussels Sprouts Subzi

Though not a very commonly used vegetable in Indian cooking, Brussels Sprouts have a certain flavor that is so familiar! Yup, they look a miniature version of a cabbage and the taste is very close to it too. This wonderful and easy dish has got it’s health benefits as well: vitamin A, vitamin C, folic acid and dietary fiber. Try these cute Brussels sprouts!

Prep Time: 15 min
Cook Time: 20-25 min
Serves: 4


Brussels Sprouts – 1 lb (approx 500 gm),quartered
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Urad Daal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Curry Leaves – few
Onion – 1 small (approx 150 g), finely chopped
Tomatoes – 1 med. ( approx 100g), chopped
Sambar Powder – 2 tsp
Salt – to taste
Tomato Sauce – 1/2 cup / 4 oz / 115g
Tamarind Paste – 1/2 tsp
Red Chili Powder – to taste


1. Heat Oil in a medium size pan on medium heat.
2. Once hot, add the Mustard Seeds and allow them to pop.
3. Add in Fenugreek Seeds and Urad Daal, mix and let the daal turn light golden in color.
4. Add in Asafoetida, Turmeric Powder, Curry Leaves and mix.
5. Right after that add in the Onions and Tomatoes and allow them to soften a bit.
6. Once they are soft, add in the Salt, Red Chili Powder and Sambar Powder and mix.
7. Add in the Tomato Sauce and the Tamarind Paste and allow it to come to a boil.
8. At this time you can also do the taste test.
9. Once the taste test is done, add in the Brussels Sprouts and mix well but gently.
10. Cover and allow them to cook stirring periodically.
11. While stirring if you feel that they are drying up and burning, sprinkle some water, mix, cover and cook.
12. The total cooking time varies because of the size of the pieces or the crop, it may take between 12- 20 minutes to cook.
13. Once done, take off the flame and serve hot.


1. Try to buy same size sprouts (goes for vegetable) so that there is even cooking.
2. Remove a layer of leaves from the top and wash before cutting.

Check out the ShowMeThecurry YouTube Channel

Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram
ShowMeTheCurry on Pinterest

How to cook Brussels sprouts, Indian style Brussels sprouts recipe, high fiber vegetables, low carb Indian food, desi style brussel sprout recipe, healthy vegetables.

Print Friendly, PDF & Email

0 thoughts on “Brussels Sprouts Subzi

  1. Hi Hetal & Anuja,

    I have two questions about the recipes –
    1. Is tomato ketchup different than sauce. I always thought theme to be same. Because my masala turned out to be more tangy.
    2. My vegetable turned out to be bitter, can you tell me what might have gone wrong.


  2. I tried this recipe today without tomato sauce,tamarind and curry leaves and It was gr8…….Thankiou so much!!

  3. I could not find sambar powder anywhere, do you have a recipe for it? I have the Brussels sprouts and want to cook them.


    1. Hi Pinal,

      We don’t have a recipe for Sambar Powder at the moment. You can easily find it at your local Indian grocery store (in the US, at least).

      1. Thanks Hetal. I was able to find it on my next visit to the local Indian store and make this dish. My husband and I loved it and so did my South Indian co-worker. The smell and taste of just the masala cooking is mind blowing. I am making it again today and looking forward to eating it.

        By the way, it was my very first time eating Brussels Sprouts. I would always pass it and never thought was cooking it. Great job ladies.

  4. I have made this once and am cooking it again today…what a great way to enjoy Brussel Sprouts! thank you so much

  5. Helo Hetal n Anuja,

    I never used ths brussels sprout.. bt after watching ur ths recipe i made it..tht is so nice.. my husband is nw become greatest fan of brussels sprout..

  6. Hey Guys..
    You are doing really a great job. We(hubby and myself) used to hate brussel sprout, but after trying your dish we are in love with this veggi, I tried cooking it with other veggies like potato, onions, beans..its lovely..
    Thanks a ton

  7. Hi Hetal and Anuja

    I love your recipes and have tried a lot of them. But this one… the brussell sprouts were a bit bitter. Is that normal? Is there a way to remove the bitterness?

  8. Hetal and Anuja; Here is a dish I have designed and it is very tasty and HEALTHY too
    First I used 10 brusselsprots and cot them into 4 parts each.
    Then I used 2 carrots of medium size and cout them lenthwise. third I cut 4 potatoes and sliced them into 16 parts.
    I put them all together in a sreamer and boiled it; it took 5 minutes.I saved them in a separate pan.
    Then I poured some oil in a pan.after a few seconds I added coriander, mustard,cumin and turmeric with some amchur and salt and mixed it with what iI saved and heated for just 2 minutes. Result: I got a new type of to with Chappatis, Nans, Parathas.
    Could you please try this out as you please and let your viewers have a NEW DISH ?
    I think they will love it . Many thanks.

  9. Hey Hetal and Anuja,

    I tried the brussel sprout Subzi recipe and it came out so well. My husband and I enjoyed the Subzi.

    Thank You


    1. Hi Hema,

      Isn’t it an amazing dish? We just love it and are thrilled when the sentiments are shared by our viewers! Thanks for giving us feedback!

  10. Dear Ladies,

    I truly love all of your recipes but sometimes I’m not able to use them fully since I’m following somewhat of an ayurvedic diet, which refrains you from eating tomatoes, potatoes, onions, garlic, bell peppers for health and scientific reasons. The store-bought tomato puree/sauce have a lot of sodium and unnatural preservatices, which is obviously not good for health.
    Do you have any modifications to the recipes you post so that the dishes are still flavorful?

    Nina S.
    Do you have any suggesstions on

    1. Hi Nina,

      We do use canned tomatoes from time to time but you can definitely substitute fresh tomatoes. Usually, the same amount of fresh tomatoes will work as the canned amount. The only exception would be tomato sauce or paste where the tomato flavor is more concentrated. Regarding onions and garlic, if you are used to eating foods without these, you will really not miss them.

  11. I meant to say that I used this masala, but instead of using brussel sprouts I used fresh green beans. I feel this masala works great with almost any green veggie!

  12. Ladies: I made this with your exact masala with fresh green beans (cut into 1 inch pieces) and it came out superb! Thanks once again for teaching me how to cook Indian food!

  13. hi, I just came across your web site searching for soup recipes – and I am delighted! I love to eat indian cooking but I have no idea how to create those flavors. I see you have the ingredients listed but I live in montana and do not know where I can buy them or what they are. I will search some stores and ask around but in the meantime I hope your sight becomes super popular and that you get your own show someday so that products you cook with will become more readily available to all – including those of us who live in the “boonies”! thank you! laura doty, corvallis, MT

    1. Hi Laura,

      So glad you are enjoying our show. Many Indian spices are available online if you don’t have an Indian grocery store nearby.

  14. Yummy! I made this with another dish and it stole the show. Best brussel spouts I ever tasted. Love your recipes! Now on to another. . .

    1. Hi Noor,

      For this recipe, fresh ones work the best as they hold their shape. You would have to thaw the frozen ones and then cut them, at which point, they will be mushy and will not hold their shape.

  15. Referring to “Brussel Sprouts Subzi” – Brussels sprouts recipe contibution

    Just in case the “We would love to get our hands on your recipe…pl. share:) ” on youtube was referring to my comment (
    maraxxl) 3 days ago.

    I have to mention that my Brussels sprouts recipe has to be seen as a part of a three component German dish.
    Traditonal German dishes often consist of a meat part, a potatoe part (or rice, etc) and a vegetable part (and gravy).
    However I even like it without anything else and it is good even when it is cold.

    Brussels sprouts as one part of a three component German dish


    1 kg of Brussels sprouts
    150 g of butter (unsalted)
    salt, pepper, nutmeg


    Clean the Brussels sprouts just like in the way you showed on “Brussel Sprouts Subzi” but do not cut them into pieces

    Put them into a pot and fill water in it so all the Brussels sprouts are covered

    Heat them until the water is boiling

    Pour away the water by that you cleanse the Brussels sprouts of bitterness similar to tea

    Boil the Brussels sprouts in the same way again but this time lightly salt the water, half a tablespoon of salt should do it

    Wait 20-30 min, the Brussels sprouts should be easy to press between your fingers, dry the Brussel’s sprouts in a sieve

    Heat 150 g of butter in a pan and wait until it’s lightly braun, stir it a bit

    Put in the mellow Brussels sprouts in the pan and add salt and pepper to taste and about a third of a teaspoon (to taste)

    Mix them slowly with the butter until they are hot again … ready to serve

    Thanks for the effort with your youtube channel, Have a nice day.

  16. hi,
    your recipes r truly great. The non-stick vessels that u use are very good. Plz tel the brand and where to buy it. Is it from india?

  17. Hi Hetal & Anuja,

    Thanks for posting such a new & yummy recipe.I never tried this vegetable coz never knew to cook in Indian style.Yesterday I got and cooking it today, lets see how it comes out, will share my feedback soon.

    Keeping showing more new recipes.

  18. hi friends,
    i use to make porrial with the sprout which turns very tasty,cut into thin slice and micro for a min covered ,beans 2min,brocolli 1min ,last in a tawa using very little oil add to it mustard ,broken urad dal ,green r red chillies 1to 2 add all the vegetables cooked ,last add small cubed paneer and shreeded carrot ,salt to taste.finished.

  19. Hi Hetal and Anuja

    Thanks for this recipe. I thought I would never buy this vegetable ’cause I didn’t know what to do with it … but now listening to you both .. about its nutrients and stuff .. well i think I would try this out. Keep up the good work …

  20. Hi,

    Thanx for posting a nutritious recipe,last week I read somewhere that brussel sprouts are really good for ur heart but I never bought it wondering about how to cook i am gonna buy it for sure and try this recipe.
    I started watching ur videos about 2 months ago and really ur recipes turnout just great…………
    One thing i want to ask u guys that since u keep making really yummy recipes… How do you maintain ur weight?
    secondly how can i post my recipes?

    Do post some delicious recipes(Desserts) for Diwali

    Happy cooking

    1. Hi Shalu,

      Thanks for writing! We both love food, but we really try our very best to cut fat and calories without sacrificing flavor. If you’ll notice in our recipes, we rarely use more than 1 tbsp of oil for a 4-6 serving dish. The key is to measure the oil. Most people tend to just pour oil out from their oil containers in to the pan. You don’t realize how much you’re putting in. Of course, we also exercise regularly so that also helps us keep trim.

      1. Thanx for a prompt reply,Thats true your recipes have just a littlebit oil.I tried this recipe yesterday and it really turned out great.I must mention that watching your videos we’re trying different types of not so common veggies and the traditional recipes have been put on a hold for some time.

        Do tell me how to make fried onions(the ones u used for making chicken pasanda)at home coz the ones available at some stores r really costly a small pack for $6-7.

        Keep posting more yummyyyyyyyyyy recipes

        1. Hi Shalu,

          Fried onions in our Indian grocery store is around $3 – $4 for a decent size bag, so your’s are pretty pricey. You can make them at home but it takes a little time and effort. Slice onions very thin and dust them with a little corn starch. Then, deep fry them on medium/low heat until light golden and crispy. Be sure to add corn starch only to the onions that are ready to go into the oil otherwise they will get sticky.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.