Food Recipes Side Dishes Vegetable Side Dishes Brussels Sprouts Saag with Macha Verde 5.0 (2) 2 Reviews Crispy brussels sprouts top a velvety spinach saag in this boldly spiced dish inspired by Indian and Mexican flavors. By Rishi Kumar Rishi Kumar Rishi Kumar is the co-chef and co-owner of Mirra in Chicago, where he blends Indian and Mexican culinary traditions through cross-cultural storytelling. Born in Singapore, he attended culinary school before spending eight years cooking with Rick Bayless, developing a deep knowledge of and passion for Mexican cuisine. Food & Wine's Editorial Guidelines and Zubair Mohajir Zubair Mohajir Zubair Mohajir is the co-chef and co-owner of Mirra in Chicago, where he explores the culinary traditions of India and Mexico through a globally informed lens. Born in Tamil Nadu, he trained in kitchens including Bouchon and Gaggan before launching Chicago’s acclaimed Wazwan pop-up, bringing expertise in South Asian flavors and the history of the spice trade. Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Total Time: 30 mins Servings: 4 Jump to recipe Blanching and frying the brussels sprouts creates crisp, caramelized edges while keeping the centers tender and vibrant.The deeply flavored spinach puree can be prepared in advance, making the final dish easy to assemble just before serving.The combination of Indian and Mexican ingredients creates a distinctive vegetable dish that feels equally at home as a side or a light main course. This dish from 2026 F&W Best New Chefs Rishi Kumar and Zubair Mohajir is a bold, modern take on saag, a classic South Asian greens dish often made with mustard greens, collards, spinach, or other leafy vegetables. Here, the deep green, velvety spinach puree tastes earthy, slightly bitter, and warmly spiced from ginger, garlic, and fenugreek. The brussels sprouts bring a crisp contrast, their fried edges catching the smoky heat of guajillo and oregano. A drizzle of macha verde adds a tangy, chile-forward brightness, while the queso and radish finish it with creamy saltiness and a fresh, peppery snap. The Food & Wine Test Kitchen loved the recipe for its textural contrast and the earthiness of the spinach, and found that the macha verde’s bright, nutty heat ties everything together. What is macha verde? Macha verde is a variation of salsa macha, a crunchy, spicy condiment traditionally made with dried chiles, garlic, nuts, and seeds. Macha verde typically gets its color from fresh ingredients like herbs (such as cilantro) or chiles (such as serrano). In this recipe, Kumar and Mohajir recommend sourcing a jar of Macha by Chef Rishi’s Verde Salsa Macha, which is sold by Kumar. Substitutions and variations If macha verde isn’t available, substitute chile crisp or a nonverde salsa macha, or drizzle the dish with herb oil and a pinch of crushed red pepper for a similar balance of richness and heat. Finish with toasted chopped hazelnuts for added crunch. Queso de cincho may be replaced with Cotija or even finely grated Parmesan cheese for a salty finish with a slightly different character. Serve alongside warm flatbread such as naan or tortillas to scoop the puree, or pair with grilled meats to turn this into a more substantial meal. Notes from the Food & Wine Test Kitchen Dry the brussels sprouts thoroughly after blanching before they go into the oil. Excess moisture can cause splattering and prevent the sprouts from crisping properly.Keep the frying oil close to 350°F throughout cooking. If the oil is too cool, the sprouts will absorb excess oil; if it’s too hot, they’ll brown before becoming evenly crisp. For the most consistent results, use a deep-fry or instant-read thermometer. Keep Screen Awake Ingredients Spinach Puree 1/4 cup neutral cooking oil (such as canola), divided 1 1/2 teaspoons ginger-garlic paste 3/4 teaspoon minced serrano chile 8 cups fresh spinach (about 8 cups) 1/4 teaspoon dried fenugreek leaves (kasoori methi) 1/2 teaspoon kosher salt, plus more to taste Brussels Sprouts 8 ounces fresh brussels sprouts, trimmed 1 tablespoon guajillo chile powder 1 tablespoon kosher salt 1/8 teaspoon dried fenugreek leaves (kasoori methi) 1/8 teaspoon dried Mexican oregano Neutral cooking oil (such as canola), for frying Additional Ingredients 1 tablespoon salsa macha verde (such as Macha by Chef Rishi), plus more as needed Queso de cincho 1 watermelon radish, thinly sliced, for garnish Directions Make the spinach puree: Heat 2 tablespoons oil in a large skillet over medium. Add ginger-garlic paste and chile; cook, stirring constantly, until fragrant, about 1 minute. Add spinach to skillet; cook over medium-high, stirring often, until completely wilted, about 2 minutes. Remove from heat, and let cool slightly, about 1 minute. Transfer cooled spinach mixture to a blender. Add fenugreek and salt, and process on high speed, slowly adding remaining 2 tablespoons oil, until very smooth, about 1 minute. Transfer to a bowl; cover and refrigerate until ready to use. Make the brussels sprouts: Bring a large pot of water to a boil over high. Add brussels sprouts; cook until bright green, about 1 minute. Drain and transfer to a baking sheet lined with paper towels. Pat dry, and set aside until cool enough to handle, about 10 minutes. Cut brussels sprouts in half lengthwise; pat dry again to remove any excess moisture. Stir together guajillo chile powder, salt, fenugreek, and Mexican oregano in a small bowl. Set spice mixture aside. Pour oil into a large saucepan to a depth of 3/4 inch; heat over medium-high to 350°F. Working in 2 batches, fry brussels sprouts in hot oil, turning occasionally, until golden and crisp, 2 to 3 minutes. Transfer brussels sprouts to a bowl; toss immediately with 1 teaspoon spice mixture. (Reserve remaining spice mixture for another use.) Spoon spinach puree on a plate. Top with fried brussels sprouts. Drizzle evenly with salsa macha verde. Using a Microplane grater, finely grate queso de cincho over brussels sprouts. Garnish with watermelon radish slices. Serve immediately. Make ahead Spinach puree can be stored in the refrigerator in an airtight container for up to two days. Press a piece of parchment paper or plastic wrap directly onto the surface before sealing to help preserve its vibrant color.The puree also freezes well for up to one month. Portion it into airtight containers or ice cube trays, thaw in the refrigerator, about 12 hours, and reheat gently over low heat, stirring until smooth.For the crispiest brussels sprouts, fry them just before serving. To get ahead, blanch and dry the sprouts up to 24 hours in advance, then refrigerate them uncovered to keep their surfaces dry for better browning and crisping.The finished dish is best enjoyed immediately, as the brussels sprouts lose their crisp texture over time. If you have leftovers, tuck them into warm tortillas for a flavorful next-day lunch. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.