Sautéed Brussels Sprouts, Paneer + Chickpea Curry:
- 30 brussels sprouts, halved
- 1 cup raw unsalted cashews
- 1/4 cup canola oil
- 2 tsp black mustard seeds
- 3/4 tsp asafoetida
- 2 tbsp cumin seeds
- 2 tsp turmeric
- 3 tsp good sea salt
- 1/2 tsp ground cayenne
- 2 cups chopped fresh tomatoes (3-4 romas)
- 1 lb. paneer, cut into one inch cubes
- 1 large red bell pepper, chopped into 1/2 inch pieces
- 1/2 cup chopped fresh cilantro
- 2 cups cooked Kabuli Chickpeas
Wash, trim, and halve the brussels sprouts and set aside a large bowl. Heat the oven to 350 degrees and place the cashews on a flat baking tray. When the oven is heated, pop them in and toast until fragrant but not quit brown, about 10 minutes. Once toasted, remove and allow to cool for 20-30 minutes or so.
Gather the remaining ingredients as follows. In separate bowls: mustard seeds, then asoefatida and cumin seeds, then turmeric salt and cayenne. These will be added quickly and separately at the time of cooking so it is handiest to have them ready (unless you like spazzing with spice jars as the ones in the pot burn – oy vey). Prepare the paneer, pepper, cilantro, and tomato in separate bowls and set aside.
In a large wok, heat the oil on medium high. Add the mustard seeds and cook until they pop, about one minute. Next, add the asoefatida and cumin and cook for 30 seconds (they should sizzle). Add turmeric, salt and cayenne and cook for a further 1 minute, reducing heat to medium.
Next, add the brussels sprouts and tomatoes. Stir well, cover, and cook for 8 minutes on medium. Add the paneer, and cook uncovered for 2-3 minutes. Add the pepper and chickpeas, stir and cook for 2 minutes. The dish is done when the vegetables are cooked but not mushy. The spices should smell insanely good.
Just before serving, break up the cashew pieces with your hands, and stir in the cashews and cilantro, reserving some for garnish. Serve hot with rice, or naan.