Everyone has the food they don’t make themselves.
For most of us, it’s bread. Or ice cream. Or hot sauce.
Even if you’re the most adventurous cook or baker, you probably have a few things you don’t really feel the need to make yourself. Maybe it’s more convenient to purchase at the store, better at the restaurant, or someone else is in charge of preparing it.
For me, that thing has always been Indian food.
But like, all Indian food.
It’s pretty ridiculous, considering I’m comfortable cooking with so many other cuisines, and because I have the (simultaneously_ broadest and most specific Indian pantry of all time at my disposal.
Because my mom usually cooks South Indian food, and we usually go out to eat North Indian food, and because I’m addicted to Trader Joe’s Vegetable Masala Burgers, I basically consume Indian food by default unless I’m cooking something else. So I never really got into it.
Except for recently I’ve been obsessed with preparing veggies with Indian spices. Why?
- It’s an excuse to eat a veggie masala burger at every meal (#mystrangeaddiction)
- I can mix anything I cook with any leftovers in the fridge
- Indian spices are the BEST
Sooo get hype to see a lot of more complex flavors and Indian-inspired recipes! I’m very excited about re-discovering the familiar through my own lens. Enjoy xx
- 2 cups whole frozen brussels sprouts (see notes if you're using fresh)
- 2 tsp avocado oil (or oil of your choice)
- 1 tsp asofoetida (also known as hing)
- 1 tsp garlic powder
- 1 to 1.5 tsp cumin powder
- ¼ tsp black pepper
- ½ tsp cayenne powder
- 1 to 1.5 tsp garam masala powder
- 1 tsp sea salt
- Heat oil in a skillet over medium heat for about a minute to warm it.
- Add asofoetida, garlic powder, cumin powder, black pepper, and cayenne powder and mix spices with oil using a spatula or wooden spoon. Cook over medium heat for about 2 minutes, until spices are cooked and fragrant.
- Add brussels sprouts to pan toss with spices until everything is evenly coated.
- Sauté for about 5-7 minutes over medium heat, until sprouts are cooked through and beginning to brown. Make sure to keep stirring and tossing the sprouts continuously.
- Turn the heat down to low and add garam masala powder and sea salt. Toss with sprouts continuously for 1-2 minutes.
- Turn stove off and let sprouts sit for an additional 2-3 minutes (for a little extra char!) before serving.