Asparagus subzi recipe (Indian style asparagus curry recipe)
US measuring cups are used (1 cup = 240 ml)
1 lb or 3 cups Asparagus cut into 1 inch pieces
1 lb or 3
cut into 1 inch pieces
1 tablespoon Oil
1 teaspoon Cumin seeds
1 Green chilies chopped finely
1 teaspoon Garlic paste or freshly grated
Garlic paste or freshly grated
1 teaspoon Ginger paste or freshly grated or crushed
Ginger paste or freshly grated or crushed
1 cup Red onion sliced
Salt to taste
Salt to taste
½ teaspoon Coriander powder
1 teaspoon Red chili powder
Red chili powder
½ teaspoon Fennel seeds powder
Fennel seeds powder
½ teaspoon Amchur powder (dried mango powder)
Amchur powder (dried mango powder)
1 cup Tomato chopped finely
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.)
Making asparagus curry recipe:
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.
*Nutrition information is a rough estimate for 1 serving
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