• 2 garlic cloves
  • 3cm piece ginger
  • 500g Asparagus, chopped
  • 3 tsp vegetable 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
  • 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.

Recipe courtesy of www.harighotra.co.uk

Asparagus with Indian Spices

Asparagus with Indian Spices


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