Name: Asparagus with Tomato and Crumbled Paneer
Yield: Serves 8
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 2 teaspoons English-style Madras curry powder; 1½ pounds asparagus, tough ends discarded, cut into 2-inch lengths; 2 tablespoons canola oil; 1 cup finely chopped red onion; 1 teaspoon coarse kosher or sea salt; 1 large tomato, cored and finely chopped; 1 cup crumbled Doodh paneer

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

An easy-to-do side dish, this is great when fresh asparagus is in season during the spring and early summer months. Crumbled tofu is an acceptable alternative if you don’t feel like making your own paneer—or even making a trip to the Indian grocery store.

Ingredients

2 tablespoons canola oil
1 cup finely chopped red onion
2 teas

Method

Heat the oil in a large skillet over medium-high heat. Add the onion and stir-fry until it is light brown around the edges, 3 to 5 minutes.
Sprinkle in the curry powder and stir it around to cook the spices without burning, about 15 seconds. Add the asparagus and stir to coat it with the onion and spices. Then add ½ cup water and bring the curry to a boil. Lower t

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Ingredients

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