2 lb. Brussels sprouts, removed and halved lengthwise
4 tbsp. olive oil
1⁄4 tsp. black mustard seeds
1⁄8 tsp. ground cumin
1⁄8 tsp. ground chile powder
1⁄4 tsp. ground turmeric
1⁄8 tsp. ground garam masala powder
1⁄8 tsp. ground coriander
6 cloves garlic, minced
1 (3”) piece ginger, minced
1/4 cup crushed tomatoes
2 tsp. kosher salt
2 tbsp. cilantro, chopped
1/2 medium onion, chopped
Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts. Turn the heat down to medium and let them brown, about 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
Heat 1 tbsp. olive oil in the same skillet, toss in the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds.
Add the garlic, ginger, and onion and cook on medium high heat stirring occasionally for about 4/5 minutes. Add the crushed tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, about 4 minutes.
Add the remaining olive oil and the browned Brussels sprouts and season with salt. Let cook 2 minutes. Remove from heat, top with the chopped cilantro and serve warm.