3.5/5 rating (76 votes)

Asparagus with Indian Spices

  • Heat Mild
  • Serves 4
  • Prep 5 mins
  • Cook 10 mins
Asparagus with Indian Spices

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


  1. Crush the ginger and garlic in a pestle and mortar to a paste.
  2. Heat the oil in pan and on a medium heat add the cumin and fennel seeds.
  3. Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.
  4. Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.
  5. Add chopped tomatoes and cook for about 2-3 minutes.

Nutritional information

Typical values* per Serving
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
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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