10 – 12 oz Brussels sprouts
1 cup roasted cashews, broken into pieces
1/4 cup canola oil
1 tsp mustard seeds
1 Tbs cumin seeds
1 tsp turmeric
2 1/2 tsp salt
1/2 tsp cayenne pepper
1 cup finely chopped tomato (about 1 large)
1 lb paneer, cut in 1/2-inch cubes
1 ea bell pepper, cut in 1/2-inch cubes
1/2 cup finely chopped cilantro
DirectionsIn a large shallow pan, heat oil until shimmering over medium high heat. Sprinkle in mustard seeds and allow to sizzle until the first popping sound, about 1 minute. Quickly add the cumin seeds and allow to sizzle for 20-30 seconds. Add turmeric, salt and cayenne, reduce the heat to medium and stir for 1 minute. Don’t burn the seeds.
Add tomatoes, Brussels sprouts and bell peppers and stir well. Cover and cook vegetables for 5 minutes. Stir in paneer and cook for another 2 minutes uncovered until vegetables are cooked through.
Just before serving add the cashews and cilantro, stir well to mix.