Think that steamed veggies are utterly blah? We can’t necessarily blame you — we love that they’re a healthy option, but they can be difficult to infuse with bold, exciting flavors. Luckily, we have a steamed-slash-sizzling veggie recipe on hand that’s designed to obliterate those preconceived notions.
Cooking instructor Jyoti Mukharji recently teamed up with her son, Auyon Mukharji, to write the book Heartland Masala. This labor of love focuses on marrying Midwestern American classics with traditional Indian flavors, and among the stellar recipes, we’re especially enamored with their masala Brussels sprouts.
To make the dish, you’ll start by lightly frying potato chunks in oil before adding a bevy of amazing spices — chief among them is amchoor, otherwise known as dried mango. This delightfully tangy seasoning adds a subtle, fruity aroma that’s pleasantly tart. If your local market isn’t in stock, you can buy it online with ease (and don’t be surprised if you start sprinkling it onto whatever savory snacks you’ve got in your fridge).
Once your potatoes are done, you’ll pop Brussels sprouts into the pan before covering and steaming. You’ll end up with a completely vegetarian dish that’s packed with both fiber and flavor. And you’ll have a brand new pantry ingredient to show off. What’s not to love?
Masala Brussels Sprouts
SERVES 4
COOK TIME: 45 minutes
Ingredients
- ⅓ cup (80 ml) canola oil
- 1 tablespoon cumin seeds
- 1 large russet potato (11¼ ounces/320 g), cubed into 1-inch (2.5-cm) chunks
- 2 tablespoons ground coriander
- 1 tablespoon amchoor (ground dried mango)
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground cayenne (optional)
- 1 pound (455 g) Brussels sprouts, trimmed and quartered lengthwise (if some or all of your sprouts are shorter than 1½ inches/4 cm, halve them lengthwise rather than quartering them)
Instructions
- Heat the oil in a large, lidded (but uncovered for now), nonstick pan over medium-high heat. Once the oil starts to shimmer, add the cumin seeds and sizzle, giving the pan a shake or two, until they darken a couple of shades and become fragrant, about 30 seconds.
- Add the potato and cook, stirring frequently, until the potato is lightly fried all over and starting to brown on all edges, 5 to 7 minutes.
- Reduce the heat to low and add the coriander, amchoor, ground cumin, salt, and cayenne (if using). Try to sprinkle the spices evenly over the whole pan to avoid clumping. Stir well to combine, and then immediately add the Brussels sprouts. (The ground spices should cook in the hot oil for a second or two before the sprouts join the pan, but they will scorch if you wait too long, so move quickly.)
- Stir thoroughly again. Increase the heat to medium, cover, and cook, stirring every few minutes to make sure every vegetable piece is eventually coated with ground spices. Keep the pan tightly covered between stirrings to preserve the steam. The dish is done when the potato pieces are totally soft but still keep their shape, 10 to 15 minutes (if the potato takes a bit longer than that to soften, reduce the heat to low and stir often for any additional time to ensure the spices don’t burn). The sprouts should be cooked through, but can have a bit of bite, and the spices should darken a few shades but not blacken.
- Taste for salt and serve hot.
Reprinted with permission from Heartland Masala by Jyoti Mukharji and Auyon Mukharji, The Collective Book Studio, September 2025.
