Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.
2 garlic cloves
3cm piece ginger
500 g asparagus, chopped
3 tsp vegetable oil
1 tsp Arqa cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Arqa Kashmiri chilli powder
½ tsp Arqa amchoor powder (dried mango powder)
3 tomatoes, chopped finely
Arqa Salt to taste
All ingredients are available at Foodhall stores
- Crush the ginger and garlic in a pestle and mortar to a paste.
- Heat the oil in pan and on a medium heat add the cumin and fennel seeds.
- Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.
- Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor. Add chopped tomatoes and cook for about 2-3 minutes.