Brussels Sprouts Cooked Like Aloo Gobi Recipes

SUKHA ALOO (SPICED SAUTEED POTATOES)

Steps:

• Pierce the potatoes five times on each side with a fork, place in a microwave-safe bowl, and microwave until potatoes can be easily pierced, about 5 minutes on each side. Let them cool to room temperature, then peel and break them by hand into bite-size pieces.
• Melt the ghee in a medium skillet over medium heat. Add the cumin seeds and cook until they darken slightly and smell toasted, about 1 minute. Swirl in the turmeric and asafetida. Add the potatoes, tossing to coat them with the spices without mashing the chunks. Add the coriander, chili powder, chaat masala and salt, then taste and adjust the seasoning.
• Reduce the heat to medium low and cook, uncovered, until the bottom of the potatoes develop a crust, about 10 minutes. Cook a little longer if you want the potatoes to be extra charred. Garnish with cilantro and serve with lime wedges.

SPINACH AND FETA COOKED LIKE SAAG PANEER

Steps:

• In a large pan over medium heat, warm 1/4 cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
• Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in 1/2 cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
• While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as--you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
• Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking. Serve with rice or roti.

BRUSSELS SPROUTS COOKED LIKE ALOO GOBI

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the Brussels sprouts and potatoes on the prepared baking sheet and toss them with 3 tablespoons of the oil. Spread them in an even layer and roast until the vegetables are browned and crisped slightly, about 30 minutes, tossing halfway through. (The sprouts will brown more than the potatoes; that's okay.) Set the vegetables aside to cool.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Once the oil begins to shimmer, add the coriander seeds, cumin seeds, turmeric and asafetida, if using. Cook, stirring, until the coriander and cumin turn a shade darker, no more than 1 minute. Add the roasted vegetables, including any charred bits from the foil, and gently mix everything together. Mix in the chile powder and 1 teaspoon salt, arrange the vegetables in a single layer, and cook until the vegetables are tender but not soggy and the Brussels sprout leaves are nicely charred, 6 to 8 minutes.
• Remove from the heat and add the lime juice. Taste and adjust the seasoning with more lime juice and salt, if needed.

HOW TO COOK BRUSSELS SPROUTS

Steps:

• Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
• Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
• Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.