Asparagus with Indian Spices
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 10 mins
Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.
Hari says
Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.
- Ingredients
- Method
- 2 garlic cloves
- 3cm piece ginger
- 500g Asparagus, chopped
- 3 tsp rapeseed oil
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 onion, sliced
- 1 green chillies, finely chopped
- 1 tsp Kashmiri chilli powder
- ½ tsp amchoor powder (dried mango powder)
- 3 tomatoes, chopped finely
- Salt to taste
Method
- Crush the ginger and garlic in a pestle and mortar to a paste.
- Heat the oil in pan and on a medium heat add the cumin and fennel seeds.
- Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.
- Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.
- Add chopped tomatoes and cook for about 2-3 minutes.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 42 |
| Fat (g) | 2.7 |
| of which saturates (g) | 0.2 |
| Carbohydrates (g) | 2.9 |
| of which sugars (g) | 2.5 |
| Fibre (g) | 1.4 |
| Protein (g) | 2.1 |
| Salt (mg) | 0.13 |
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