Taking its inspiration from cabbage thoran – a stir-fried vegetable dish from Kerala in south India – we’ve combined leftover sprouts with paneer, all quickly fried with coconut and spices. This fresh, fragrant dish offers so much.
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Ingredients
- 1 tbsp vegetable or groundnut oil
- 100g paneer, cubed
- ¼ tsp black mustard seeds
- ¼ tsp cumin seeds
- 1 curry leaf sprig or 5 dried curry leaves
- 1 shallot, finely sliced
- 40g desiccated coconut or grated fresh coconut
- 1 garlic clove, crushed
- Pinch ground turmeric
- 1-2 green finger chillies, halved lengthways
- 200-250g cooked sprouts, halved
- Cooked rice or flatbreads to serve
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Method
- Heat half the oil in a frying pan over a medium heat. Season the paneer with a pinch of salt and fry for 5-6 minutes, or until golden on all sides, then tip onto a plate. Add the remaining oil to the pan along with the mustard seeds, cumin seeds and curry leaves. When the seeds start to pop and sizzle, add the shallot and a pinch of salt and cook gently for 3-4 minutes, stirring regularly.
- Stir in the coconut, garlic, turmeric and chillies, cook for 1 minute then add the sprouts. Stir-fry for 3-4 minutes over a medium-high heat until golden in places. Return the paneer to the pan and cook for a final minute or two. Serve with rice and/or chapatis.
Nutrition
- 320kcals Calories
- 23.5g (13.9g saturated) Fat
- 15.9g Protein
- 7g (6.3g sugars) Carbs
- 8.3g Fibre
- 0.1g Salt
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