Asparagus Subzi Recipe - This is dry stir-fry preparation of asparagus recipe Indian style. Goes perfect with roti/paratha/naan.
Asparagus is kind of vegetable that I would recommend to keep it little crunchy just like we do for capsicum. I mean, not to cook it till get mushy.
If you are not familiar with the vegetable then I have mentioned some buying tips and preparation tips in the recipe instruction below.
Asparagus are widely available in spring season right now. And I bought organic, very tender and fresh asparagus last weekend from farmer’s market.Asparagus are loaded with nutrients. So I tried to make it with Indian masala, failed so many times that flavors don’t match. And finally come up with success recipe.
I have made asparagus curry with onion, tomato and some other spices. I have added fennel seeds powder which goes very well with asparagus.This is very flavorful and delicious subzi recipe.
If you have not eaten this vegetable before, I recommend it to try this way, so you won’t miss the Indian flavors and I am sure you will love the taste. The head part of the asparagus is most flavorful part and it is my favorite.
Check out more subzi recipes
Broccoli sabzi // Aloo gobi // Tindora sabzi // Vine mini sweet peppers sabzi
Step By Step Photo Instructions:
Buying Asparagus Tips:
- Choose thinner and tender asparagus (perfect asparagus stalk thickness would be same as pencil thickness). Too thick stalk might taste bitter.
- It should be bright green in color.
- The stalk should be firm and without wrinkles.
- Head part should be tight and compact.
1) Ok, we bought good and fresh asparagus. Now let’s prepare them. Hold the asparagus with both hands; bend it very gently until it snaps. It will automatically break at the point where end part is too tough. Discard that tough end part. Do the same for all stalks.
2) Now chop them about ¾ to 1 inch long or as per your liking. Keep the head as such, do not chop them otherwise it will fall apart. (If stalks are thick then peel the skin using peeler. I did not peel them.)
3) Now let’s start making subzi. Heat the oil in pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
4) Then add chopped green chilies, ginger paste and garlic paste. Cook them for about 30 seconds or till the raw smell of ginger garlic goes away.
5) Then add sliced onions. Sprinkle some salt to speed up the cooking process.
6) Cook it till it gets translucent. We do not want to brown them.
7) Then add chopped asparagus.
8) Mix it very well.
9) Add remaining salt, coriander powder, red chili powder, fennel seeds powder and amchur powder.
10) Mix it. So all the masala get coated.
11) Cover it with lid
12) And let it cook for 7-8 minutes or till asparagus are cooked. Stir in between.
13) Add chopped tomatoes.
14) Mix it.
15) Again cover it and cook it for 2 minutes. So tomatoes get soft.
16) Asparagus subzi or curry is ready to serve.
Remove it to a serving bowl, If needed garnish with chopped coriander or cilantro leaves.
Serving suggestion: Serve this asparagus subzi with any Indian bread like roti, paratha, naan. On side you can serve some kachumber salad to make it a meal. Or have some dal-rice on side to make it a full meal.
Did you try this Indian asparagus curry recipe? I’d love to hear about it! Leave a review in the comment section below.
Asparagus Subzi (Indian Asparagus Curry)
Ingredients
- 1 lb or 3 cups Asparagus cut into 1 inch pieces
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 Green chilies chopped finely
- 1 teaspoon Garlic paste or freshly grated
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 cup Red onion sliced
- Salt to taste
- ½ teaspoon Coriander powder
- 1 teaspoon Red chili powder
- ½ teaspoon Fennel seeds powder
- ½ teaspoon Amchur powder (dried mango powder)
- 1 cup Tomato chopped finely
Instructions
- Hold the asparagus with both hands; bend it very gently until it snaps. It will automatically break at the point where end part is too tough. Discard that tough end part. Do the same for all stalks.
- Now chop them about ¾ to 1 inch long or as per your liking.
- Keep the head as such, do not chop them otherwise it will fall apart. (If stalks are thick then peel the skin using peeler. I did not peel them.)
- Heat the oil in pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
- Then add chopped green chilies, ginger paste and garlic paste. Cook them for about 30 seconds.
- Then add sliced onions. Sprinkle some salt. Cook it till it gets translucent. We do not want to brown them.
- Then add chopped asparagus. Mix it very well.
- Add remaining salt, coriander powder, red chili powder, fennel seeds powder and amchur powder. Mix it. So all the masala get coated.
- Cover it with lid and let it cook for 7-8 minutes or till asparagus are cooked. Stir in between.
- Add chopped tomatoes. Mix it.
- Again cover it and cook it for 2 minutes. So tomatoes get soft.
- Turn off the stove
- Asparagus subzi or curry is ready to serve.
Notes
- Choose thinner and tender asparagus (perfect asparagus stalk thickness would be same as pencil thickness). Too thick stalk might taste bitter.
- It should be bright green in color.
- The stalk should be firm and without wrinkles.
- Head part should be tight and compact.
Caroline Horne
Made this today and we loved it, will make again. Thank you
Kanan Patel
very glad that you liked