Paneer Brussels Sprouts

Paneer Brussels Sprouts

Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 6


  • 400 gms paneer cubes
  • 12 Brussels Sprouts, cut into four pieces
  • 3 tpsp melted ghee (clarified butter)
  • cooking oil for shallow frying plus 1 tsp
  • 1/2 cup yogurt (curd)
  • 3 medium diced onions
  • 1 medium onion chopped into slices
  • 3 medium tomatoes diced
  • 1 medium tomatoes sliced
  • 3 tbsp ginger-garlic paste
  • 2 green chilies chopped
  • 2 tsp cumin seeds
  • 2 bay leaves
  • 1 inch piece cinnamon stick
  • 3 green cardamon
  • 1 black cardamon
  • 4 cloves
  • 5 black peppercorns
  • 1/2 tsp asafoetida powder
  • 1 tsp turmeric powder (haldi)
  • 1 tsp red chili powder
  • 1 tsp cuminseed powder
  • 1 tbsp coriander (dhania) powder
  • 1 tsp crushed coriander seeds
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • a few sprigs coriander (cilantro) leaves chopped
  • salt to taste


  • Shallow fry paneer cubes until golden brown on both the sides.
  • Immerse them in warm water for 10 minutes.
  • In the cooking pan pour 2 tbsp ghee and 1 tsp cooking oil, add 1 tsp cumin seeds, bay leaves, green cardamom, cardamom (black), cloves, black peppercorns, asafoetida powder. Saute and add sliced onions, fry till golden brown.
  • Add ginger garlic paste, turmeric and cook for few minutes.
  • Mix in chopped tomatoes and salt to taste and cook till they are mushy.
  • Add curd, cumin, coriander powders, and red chilli powder. Stir well, cook for two minutes.
  • Add Brussels sprouts slices, cook for five minutes, stir occasionally. Add around 1/4 cup hot water to make the gravy of desired consistency.
  • Incorporate the paneer cubes. Sprinkle kasoori methi and cook for about 2 minutes
  • In this recipe, there will be another tempering or tadka. In a separate pan on medium high heat, add 1 tbsp ghee, 1 tsp cumin, 1 tsp crushed coriander, onion cubes and slit green chilies, saute them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute. Cover and cook on low medium heat for 1-2 minutes.
  • Garnish with freshly chopped coriander leaves.
  • Serve it hot with roti or naan.

Leave a Reply

Recipe Rating

Time limit is exhausted. Please reload the CAPTCHA.