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Paneer asparagus sabji
Serves 4
Easy
Prep:
Cook:
Discover a new way to enjoy seasonal asparagus – teaming it with creamy paneer and basic spices highlights the unique flavour
Skip to ingredients
- 2 tbsp neutral oil(such as sunflower, olive or rapeseed)
- 1 tsp black mustard seeds
- 2 medium onionsroughly chopped
- 4 garlic clovesfinely chopped
- 2 tomatoesroughly chopped
- 250g asparagustrimmed and cut into 3-4cm lengths
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 450g paneercut into small cubes
- ½ lemonjuiced
- cooked rice, chapati, naan or toastto serve
Nutrition: per serving
- kcal488
- fat34g
- saturates18g
- carbs10g
- sugars8glow
- fibre5g
- protein32ghigh
- salt1.37g
Method
step 1
Heat the oil in a pan over a medium heat and toast the mustard seeds until they start to sizzle. Add the onions and cook for 5-6 mins until lightly golden, then stir in the garlic and cook for another minute until fragrant.
step 2
Reduce the heat to low and add the tomatoes. Cover with a lid and cook for 5 mins until softened, then add the asparagus, ground spices and 1 tsp salt. Cover again and cook for 2 mins more until fragrant.
step 3
Stir in the paneer, cover and cook for 5 mins until the asparagus is tender. Stir in the lemon juice, then serve with rice, chapati, naan or toast.
