Indian Asparagus Stir Fry
User Reviews
5
Indian Asparagus Stir Fry
Description
The dish begins by trimming and cutting asparagus spears into bite-sized pieces. Gram flour is dry roasted separately to remove lumps and bring out a nutty flavor. Garlic, carom seeds, and hing (asafoetida) are sautéed in oil to form an aromatic base.
Asparagus is added and cooked covered until just tender but still retaining a crisp bite, avoiding overcooking. Ground cumin and coriander powders are mixed in, followed by gradual incorporation of the roasted gram flour, which adds body and a light thickness to the coating on the asparagus pieces. Garam masala and fresh lemon juice finish the seasoning, while fresh cilantro lends a herbaceous garnish.
Intended as a side dish, this stir fry delivers a fragrant and lightly spiced flavor profile with varying textures—from the slightly crunchy asparagus to the subtle coarse seasoning. It suits meals seeking a vegetable component with Indian flavors.
Freshness is key; asparagus should be selected for firm green stalks and stored properly, either upright in water or wrapped in damp towels. Preparation involves trimming woody ends and cutting uniformly for consistent cooking.
Ingredients
- 1 lb asparagus spears
- 4 tablespoons gram flour
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon carom seeds
- 1 tablespoon garlic finely minced
- ⅛ teaspoon asafoetida asafoetida, optional
- 1 teaspoon kosher salt
- 1 teaspoon green chili minced
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- ⅛ garam masala
- ½ lemon
- cilantro for garnish
Instructions
- Trim asparagus and discard the woody thick ends. Then cut into 1-inch pieces, if the asparagus is thick, slice it vertically down the middle to make thinner segments.
- Preheat a medium skillet over medium heat. Dry roast gram flour for 5 minutes, breaking any lumps and stirring frequently. Take out the roasted flour and reserve.
- Wipe the skillet with a dry towel and heat oil over medium heat. Add carom seeds, garlic, and hing and saute for 30 seconds to one minute or until aromatic.
- Add the asparagus, salt, and green chili. Mix well and cook covered for 5 to 10 minutes on medium heat until the asparagus starts to get tender. Do not overcook as you want to have a crunchy bite.
- Add cumin, coriander powder, and mix well. Sprinkle gram flour 1 tablespoon at a time, mixing well between each addition. Cook covered for 2 more minutes. Turn the heat off. Sprinkle garam masala, add a squeeze fresh lemon juice over the top and garnish with cilantro.
Notes
- Choose fresh asparagus with firm, straight green stalks; both thin and thick spears work well.
- Store asparagus upright in water or wrapped in a damp paper towel inside a plastic bag to maintain freshness until use.
- Trim woody ends by snapping or cutting about an inch from the bottom, using the first snapped spear as a guide for uniform length.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 797mg | 33% |
| Potassium | 433mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 19mg | 21% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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