Asparagus Masala is a delicious semi-dry gravy prepared with asparagus, onion -tomato masala. The curry tastes great with roti/rice/paratha. My Indian take on Asparagus with flavorful spices. After traveling overseas my initial trips to grocery stores gave me lots of surprises with many new vegetables, fruits that I haven’t seen before. Having no idea how to cook handle those vegetables, I never buy them. Thanks to friends, family, and food network for helping me to get acquainted with all those Asparagus is one vegetable I came to know from the food network. The way the Chef handled this vegetable was totally different. After reading about its health benefit, I wanted to give it a shot. One day I was telling my husband about asparagus, he told me we should start trying it
I bought a stack of Asparagus with the idea of making an oven-toasted salad with Asparagus and Grape tomatoes. As I used the Grape tomatoes for some other purpose, I was waiting for our grocery trip to buy some more tomatoes for the dish. When I trying to figure out a side dish for roti, Asparagus in my kitchen pulled my attention. I decided to give Asparagus a try to satisfy my Indian palette. We all liked the taste and I was glad to use this healthy vegetable by making a subzi. Asparagus curry is my mother-in-law’s favorite. I prepared it for the first time when my parents-in-law visited us. To date everyone she visits us, she asks for Asparagus Masala. Check out Asparagus poriyal for yet another Indian take with Asparagus
Ingredients:
Asparagus- 1 stalk Milk - 1/4 cup Onion - 1 big size, finely chopped Tomato - 3 Finely chopped Ginger garlic paste - 1/2 tbsp Garam masala - 1/2 tsp Kashmiri Chilli Powder - 1/2 tsp kitchen king masala - 1/2 tsp Turmeric powder - 1/4 tsp Kasthuri methi few Ghee - 1 tbsp Salt - as needed
How to make Asparagus masala with step by step pictures :
Wash the Asparagus and break the white/hard ends and discard. In white hard side bend the asparagus
Add ghee to the pan once when ghee turns hot add onion
Add fennel seeds and let them splutter
Furthermore onion for around 5 minutes until onions turn translucent
Add ginger-garlic paste and saute for 3 minutes
Furthermore, add tomatoes and saute for 5 minutes until tomatoes turn mushy
Furthermore add garam masala, turmeric powder, Kashmiri chilli powder, kitchen king masala and allow it to cook for 3 mins
Sprinkle required salt and mix well
Add asparagus and give a good mix
Furthemore add milk, cover and cook for 4-5 minutes
Finally, add crushed kasoori methi, mix well and turn off the stove
