Aloo Asparagus – A quick stir-fry of potatoes and asparagus with Indian flavors
A quick Indian style stir fry of the always humble potato and the ever nutritious asparagus. Flavored with cumin, garlic and ginger.
Servings: 4
Ingredients
- 2 potatoes – peeled and cubed – about 2 cups
- 1 bunch asparagus tough ends removed and cut into 1 inch pieces
- 2 tablespoon olive oil divided
- Salt and Pepper to taste
- ½ red onion sliced thick – about 1 cup
- 1 green chili finely chopped, optional
- 2 cloves garlic minced (see notes)
- ½ inch piece of ginger minced (see notes)
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- ¼ teaspoon garam masala
- 5-6 sprigs cilantro leaves stripped and chopped
- ½ lime juiced
Instructions
To Roast the veggies
- Preheat the oven to 425 degrees F/220 degrees C.
- In a mixing bowl, add the potatoes, about ½ tablespoon olive oil, salt and pepper and give a mix. Spread on a cookie sheet (see notes) and put in the oven. Set the timer to 10 minutes.
- In the same mixing, bowl now add the chopped asparagus and add ½ tablespoon olive oil, salt and pepper and give a mix. Spread on a cookie sheet and wait till the 10 minute timer goes off.
- At this point, slide the cookie sheet with the asparagus into the oven too. Set the timer to 15 minutes and let both potatoes and asparagus roast in the glory.
- So potatoes roast for 10+15 = 25 minutes and asparagus for 15 minutes. My math is solid!
To make stir-fry
- While the veggies are roasting, set a heavy bottomed skillet on medium high heat. Add remaining 1 tablespoon olive oil and let it get nice and shiny.
- Add cumin seeds and once they begin to splutter, add turmeric. Stir around and then add the garlic, green chili, sliced onions and ginger. Mix and let sear for almost five minutes. Add coriander powder and mix.
- Take the roasted potatoes and asparagus out from the oven and scrape them out of the cookie sheets and add to the pan. Add salt, freshly ground black pepper, garam masala and mix. Cook for another five minutes, sprinkle chopped cilantro and lime juice. Give a taste check, adjust seasonings and enjoy.
Notes
NOTES:
Feel free to use ginger garlic paste (or store bought) if you do not have fresh ginger and garlic. Use 1 teaspoon.
I do not use a parchment or liner on my cookie sheet. I like to scrape off any charred bits of my roasted veggies for extra flavor. If this is not your cup of tea, use a liner or parchment paper on your cookie sheet.
