Curried Brussels Sprouts with Bacon and Paneer

Brussels sprouts and paneer 1

As per my previous post, I’m currently enamoured with all things curried – and with using my masala dabba, which when I hold in my hand and dip into by the stove makes me feel like part cook, part abstract painter, and which turns out curries I didn’t realize I was capable of.

Also? I must have curry on the mind because this very weekend I’m flying to London to go to lunch at Fifteen and MEET JAMIE OLIVER. My apologies if I drive everyone crazy with my Jamiepalooza this coming Monday. (Also? I have a 5-10 minute Q&A with him – what do you want to know??)

All of which is to say I couldn’t resist another curry – I’m not even going to apologize for it, because this particular one is made with Brussels sprouts, bacon and paneer. If you’re a frequenter of Indian restaurants you may recognize peas and paneer, or spinach and paneer, but this. It’s dense and chewy and crunchy and soft, and I’d never think to add bacon to the mix, but it’s brilliant. I flipped by it in one of Vij’s books while looking for an interesting thing to do with the paneer I just made, and then kind of winged it, not really following the recipe exactly, shredding the B. sprouts rather than quartering them, and not bothering to add water, so it’s thicker and more intense.

Brussels sprouts and paneer 2

Paneer, if you’re not familiar with it, is a fresh curd cheese – common in Indian cooking, but essentially the same thing as ricotta – you can make it (easily!) by adding an acid like lemon juice or vinegar to warmed milk, making it split into curds and whey. You scoop out the curds into a piece of cheesecloth, sprinkle it with a bit of salt, then weigh it down under a plate to press out as much whey as possible, making it firm enough to cut into chunks. Honestly, I could nibble on squares of homemade paneer all day.

Brussels sprouts and paneer 1
Brussels sprouts and paneer 1

Curried Brussels Sprouts with Bacon and Paneer

Recipe link


May 14, 2015

  • Makes: Serves 4. (Or 2 for lunch.)


6-8 slices bacon, chopped

1 tsp. whole cumin seeds

canola oil, for cooking, if you need it

1 lb Brussels sprouts

1 14 oz (398 mL) can pureed tomatoes

1 Tbsp. ground coriander

2 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. salt

pinch cayenne

1/2 lb paneer, cut into 1-inch cubes


1Cook the bacon in a skillet set over medium-high heat until crisp; remove with a slotted spoon and transfer to a plate, leaving the drippings.

2Toast the cumin seeds for a minute in the drippings in the pan - add a little oil if you like - and then add the Brussels sprouts, cooking until they're soft and starting to brown a bit on the edges.

3Add the tomatoes, coriander, cumin, turmeric, salt and cayenne and cook until bubbling and thick; tuck in the paneer and cook for another minute, coating the cheese with the tomato sauce, until everything is heated through and looking like exactly what you want to eat. (Vij instructs to pour the sauce over the paneer, if you want to serve it that way.)

Makes: Serves 4. (Or 2 for lunch.)

About Julie

8 comments on “Curried Brussels Sprouts with Bacon and Paneer

  1. Heather
    May 14, 2015 at 10:18 am

    Ooh, I must try this. I did braised shredded Brussels sprouts in a mustard sauce last Thanksgiving, and it converted my sprouts-hating husband. Have been looking for other recipes that call for braising or sauteeing shredded sprouts.

  2. Jules @ WolfItDown
    May 14, 2015 at 2:00 pm

    This looks and sounds fantastic Julie! I love paneer myself, and how you can fry or roast it in the oven as well in some tasty marinade. I need this! 😀 x

  3. Christine
    May 14, 2015 at 4:11 pm

    This looks very yummy and the perfect food for a rainy night. I hope you enjoy Fifteen. We had dinner there a few years ago. Good food but the decor was less than impressive. Maybe it’s a had a makeover! Jamie O is such an “out there” personality and been in so much media, can only think to ask him if there is anything he misses about his naked chef days. Being young and hungry for success can oddly be something you miss when everyone knows your name (or at least thats what I imagine). I think he seems like such a genuinely good person, you two will certainly connect on that level. Cheerio!

  4. 911shazza
    May 14, 2015 at 10:18 pm

    So exciting!!!! Have the absolute best time in London… so neat!! Say hi to Jamie for us!! And wow, this curry sounds quite interesting… now I’m craving East Indian!! Mmmmmmmm!

  5. rose
    May 14, 2015 at 10:46 pm

    Keep the curry coming!! I love it and would love to see numerous recipes on Indian cooking. We love brussels sprouts so I’ll try this…


  6. Kelly
    May 15, 2015 at 5:57 am

    I love how Jamie Oliver wants to make kids eat better in schools. I liked the TED talk he did and showed the audience what a year of a child drinking chocolate milk equivilated to when he brought in a wheelbarrow filled with sugar.
    I would like to know if he is still in contact with the schools he had been working with to see how the revolution is making a differenceÉ

    Have a fab time in London…lunch with the Naked Chef…BRILLIANT! :)

    But you are still my fave chef hands down!! :)

  7. Erin
    May 15, 2015 at 9:57 am

    My 2 boys (12 and 8) would probably ask Jamie Oliver if rosemary is his favourite herb. We watch his shows A LOT especially around Christmas, and they think he puts it in everything.

    I would thank him for his wonderful cookbooks – I really like how he explains the whole meal, not just one dish.

    Have fun! Does this mean you won’t be at the Best of Bridge dinner next week? Cause I will be!! Thanks to my awesome sister for winning!

  8. Alicen
    May 22, 2015 at 11:30 am

    I do not have instagram so I cannot comment on your latest photo, but I could not not comment. That is very exciting for you! Go Julie!

Leave a Reply

Your email address will not be published.