Sweet And Sour Asparagus With Cashews


Sweet and sour asparagus with cashews
Most of the produce at your local grocery can be incorporated into tasty and simply-made Indian fare. Take asparagus. It is not a conventional Indian ingredient, but when prepared with Indian spices, as in this dish, it’s given a whole new dimension. In fact, it’s given a royal makeover! Serve this healthy dish with the Honey Roasted Stuffed Lamb for a complete and perfect meal.


        1 lb (500 g) asparagus, trimmed and cut into 2-in (5-cm) pieces

        3 tablespoons oil; ½ teaspoon cumin seeds

        ½ teaspoon black mustard seeds; 2 small onions, sliced

        1 tablespoon peeled and minced fresh ginger

        1 large clove garlic, minced

        2 fresh green chili peppers, deseeded and chopped

        1 tablespoon ground coriander; ½ teaspoon ground cumin

        Salt, to taste;; 1 large tomato, coarsely chopped

        ¼ cup (60 g) nonfat plain yogurt; whisked until smooth

        ½ cup (75 g) cashew nuts, toasted and coarsely chopped

        ¼ teaspoon garam masala.


Step 1:
Parcook the asparagus in boiling water in a wide pan or in a microwave for about 2 to 3 minutes. Chill in ice water, drain and set aside.

Step 2:
Heat the oil in a medium nonstick wok or saucepan over medium-high heat, and then add the cumin and black mustard seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring until golden brown, about 5 minutes.

Step 3:
Add the ginger, garlic and green chili peppers and stir for about 1 minute, and then stir in the coriander, cumin and salt. Add the tomato and cook until lightly soft, about 1 minute.

Step 4:
Add the yogurt, stirring constantly to prevent it from curdling, about 2 minutes.

Step 5:
Add the asparagus and cook until the ‑avors are well blended, about 2 minutes.

Step 6:
Serve garnished with toasted cashew nuts and sprinkle garam masala on top.

Food: Sweet And Sour Asparagus With Cashews

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