POTATOES AND BRUSSELS SPROUTS in spices and nuts.
Hello, community Greetings to all. Today's dinner is simple but taking photos step by step looks like a long process when you have all the ingredients in hand it is easy and quick.
The ingredients I used:
300 grams small boiled potatoes
2 tbsp oil
10 brussels sprouts.
1/4 red paprika
1/2 lemon
1/2 tsp Kashmiri chili
1/4 tsp turmeric powder
2 red mild dried chilis
1 tsp coriander seeds
3 cm cinnamon stick
1/2 tsp cumin seeds
10-12 peppercorn
2 cardamom
3 cloves
salt to taste
1/4 tsp cumin seeds
1/4 tsp asafoetida (hing)
10-15 dry roasted almonds
1 tbsp dry roasted pumpkin seeds
Heat a pan and add all spices chilis, coriander, cloves, cardamom, cinnamon, 1/2 tsp cumin seed, and peppercorns. Roast them until they are aromatic. turn off the heat and keep it aside to cool
When cool down put all the spices in a mixer and grind them coarsely.
Like this. this spice mixture will be enough to use several times.
Steam the Brussels sprouts for around 10 minutes.
Poke the boiled potatoes using a fork.
Cut the Brussels sprouts halfway through to let some spice in.
Heat a skillet and add a little cooking oil.
Put potatoes, Brussels sprouts, and paprika in the skillet and roast them for 3-4 minutes.
Keep the veggies around the sides of the skillet Pour 2 tsp oil in the center.
Add 1/4 tsp cumin seeds asafoetida (Hing) and salt to the oil. when the seeds start to pop stir them into the veggies
Now sprinkle with the ground spices we made before. I use 2 tsp. but you can adjust according to how spicy you want. stir well and cook for 1 minute.
Remove everything from the skillet into a bowl.
Drip some lemon juice on top.
Toss on the roasted almonds.
and the roasted pumpkin seeds.
It is ready to serve.
Thank you.
