If you’re looking to start your new week right; try this healthy and quick recipe for dinner tonight. Thinly sliced potatoes cooked with shredded brussel sprouts in Achari flavor and topped it off with cilantro-mint greek yogurt sauce and sprinkle some pomegranate arils.
All the ingredients goes so well together. Perfect fall dish. Trust me even people who aren’t fan of Brussel sprout they would love it. My 15 year daughter gobbled it up and she didn’t even realize she was eating BS😄
Achari Brussel Sprouts & Potato Kathi RollCourse: MainCuisine: Indian, fusion
2 tbsp Oil
2 potatoes, cut into chips style
1 (10 oz.) bag of shredded Brussel sprouts
2 tsp ginger paste
1 tbsp garlic paste
1 tbsp serrano pepper minced
1 tsp cumin seeds
1 tsp turmeric
1 tsp red chili powder
1.5 tbsp Achari gosht masala
1/4 cup cilantro, reserve some for garnish
salt per taste
1 tsp lemon juice
- Cilantro Mint Aioli
1 cup cilantro leaves chopped
1/2 cup fresh mint sprigs
1/2 cup Greek Yogurt
2 Serrano pepper
2 Garlic cloves
salt & pepper to taste
1 tbsp Lime juice
In a food processor or a blender blend everything until it is a creamy consistency.
1/2 cup pomegranate arils
1/4 cup red onion sliced
1/2 cup shredded jalapeno pepper jack cheese
- In a cast iron pan heat oil on medium heat and add cumin seeds, ginger, garlic paste and serrano pepper and sauté for a minute.
- Add potato chips, turmeric and salt cook until potato chips are 80% cooked. Sprinkle some water if potatoes are sticking.
- Add shredded brussel sprouts, achari masala and red chili powder and mix well. Lower the heat and cover the skillet and cook until brussel sprouts and potatoes are cooked fully. Add chopped cilantro and lemon juice per taste.
- To Serve heat up your choice of (roti, frozen paratha), layer with potato & brussel sprouts mix, cilantro-mint aioli, pomegranate arils, onions and sprinkle some cheese(optional) on top and then roll up tightly. Cut it in half and enjoy with additional cilantro-mint aioli!!