Brussel Sprout & Potato Bhaji

Sliced Onion

Cut Potato

Sautee Potato, with Onions, and Nigella Seeds

Cut Brussel Sprouts

Fry Brussel Sprouts with Potato

Brussel Sprout & Potato Bhaji

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 6


  • 1 Tbsp. Olive Oil
  • 1/2 Lb. Brussel Sprouts (about 30 Brussel Sprouts Washed & Cut in 1/8" Slices)
  • 1 Medium Potato (Cut in about 1/4" Slices, about 1-1/2" Long Pieces)
  • 1 Medium Onion (finely Sliced)
  • 1 Tsp. Nigella/Onion Seeds
  • 1/2 Tsp. Turmeric Powder
  • 6 White Peppercorns (crushed)
  • 1/2 Tsp. Sea Salt
  • 6 Black Peppercorns (crushed)
  • 1/2 Tbsp. Mustard Oil


  1. In a Large Frying Pan/Wok over Medium High Heat, Add Olive Oil, Onion, Nigella/Onion Seeds, and Sautee for about 2 Minutes
  2. Add Potatoes, Turmeric, Salt, and Sautee for another Minute
  3. Add Brussel Sprouts, and Mix with a Wooden Spoon or Metal Spatula for a few Minutes
  4. Lower Heat to Medium, Add Crushed Peppercorns, and Cover Pan
  5. Continue to Cook over Medium Heat with Cover on Pan, for another 10 Minutes, Stirring every 3 or 4 Minutes
  6. Add Mustard Oil just before Turning off the Stove, and Stir
  7. Serve with White Rice or Polao

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