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.
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.
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.
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.
Add the yogurt, stirring constantly to prevent it from curdling, about 2 minutes.
Add the asparagus and cook until the ‑avors are well blended, about 2 minutes.
Serve garnished with toasted cashew nuts and sprinkle garam masala on top.
Food: Sweet And Sour Asparagus With Cashews