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Curried Brussels Sprouts with Bacon and Paneer

Yields1 Serving

Curried Brussels Sprouts with Bacon and Paneer

 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

Cook 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.


Toast 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.


Add 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.)