Brussel Sprouts and Potatoes Stir Fry

The other day, on my trip to the grocery store, I picked up some fresh Brussels Sprouts. I have always had Brussels Sprouts, steamed or roasted in salads. When I bought them, I had no idea what else to make with them, but Salad. In Fall and Winter, I am always craving for something warm for dinner and I do switch frequently from salads to soups and stews during this season. So, instead of making salad, I ended up making this stir fry which is going to be a staple in my house from now on. This side dish is comforting, warm and loaded with flavors. I also added a few pieces of red bell pepper, since i had them ready in my fridge. You can also add peas, zucchini or any other vegetable to this stir fry. The left overs can be used in Paninis (perhaps with some swiss cheese!!) or you can have it as is, either way, you will not be disappointed 🙂

Ingredients
1 Pound Brussels Sprouts, washed and chopped
1 Small Onion, chopped
1 Small Potato, boiled and cubed
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Turmeric
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Chili Powder or 1 Green Chili, chopped
2 Teaspoons Vegetable or Canola Oil
2 Tablespoons Toasted Cashews, chopped
Salt to taste
Lemon Juice to taste
Fresh Cilantro for Garnishing

Process

1. Heat oil in a shallow pan and add cumin seeds. Once the cumin seeds start spluttering, add chopped green chilies (if using), onions and salt, cook for a minute or two until the onions become translucent.
2. Add chopped Brussels sprouts, red chili powder (if using), turmeric and coriander and give the mixture a good stir. Cover the pan and cook on medium low heat, for 5-10 minutes or until the Brussels Sprouts are tender. You can also add a teaspoon or two of water, if the mixture is sticking to the bottom of the pan.
3. Now add the boiled and cubed potatoes and toasted cashews. Mix everything well. Add lemon juice and adjust the seasoning if needed.
4. Garnish with fresh cilantro and more cashews and serve warm.

Enjoy! 🙂