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0 from 33 votes

Indian Asparagus Stir Fry

Stir fried asparagus subzi with ajwain seeds, garlic and green chilli.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Calories: 130 kcal
Course: Lunch , Dinner
Cuisine: Indian

Ingredients

  • 1 lb asparagus spears
  • 4 tablespoons gram flour
  • 1 tablespoon oil
  • 1 teaspoon carom seeds
  • 1 tablespoon garlic finely minced
  • ⅛ teaspoon hing asafoetida, optional
  • 1 teaspoon kosher salt
  • 1 teaspoon green chili minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛ garam masala
  • ½ lemon
  • Cilantro for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • How to select good fresh asparagus - Choose bunches that are vibrant green with firm, straight stalks. In this recipe, I have used the thin spears but the thick ones are equally good too. 

  • How to store asparagus until ready to use Here are 2 ways to keep asparagus at its best, similar to how you would store fresh herbs. But it is preferable to use it soon after buying. Wait to wash spears until ready to use.

    Trim an inch off of the woody stem bottom and store upright in a jar with enough cool water to cover the ends. Cover the bunch loosely with a plastic bag or plastic wrap. Trim approximately an inch off of the ends of the stalks and wrap the bottoms in a damp paper towel. Then wrap the bunch loosely in a plastic bag or plastic wrap.

  • Trim an inch off of the woody stem bottom and store upright in a jar with enough cool water to cover the ends. Cover the bunch loosely with a plastic bag or plastic wrap.
  • Trim approximately an inch off of the ends of the stalks and wrap the bottoms in a damp paper towel. Then wrap the bunch loosely in a plastic bag or plastic wrap.
  • How to prep asparagus - To remove the woody end of the asparagus stalk: grasp each end of the stalk and gently bend until the bottom snaps. Use this trimmed asparagus spear as your guide to line up with the rest of the stalks and cut to the same length. Or simply trim approximately an inch off of the bottom.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Sodium 797mg (33%) Potassium 433mg (12%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1157IU (23%) Vitamin C 19mg (21%) Calcium 55mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 130

% 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.