Indian Asparagus Stir Fry (Aloo Asparagus)

Aloo Asparagus is a flavorful, spiced, and tasty Indian-inspired dish made with asparagus and potatoes. Super quick and simple, this Indian Asparagus stir-fry is made with some basic spices and tastes absolutely delicious.

Though asparagus is uncommon in Indian cuisine, it is widely available in grocery stores in the United States during the spring and summer.

I love asparagus and have shared a few recipes, such as Lemon Asparagus Risotto, Asparagus Soup, and my go-to Air Fryer Asparagus.

However, I have wanted to create an Indian asparagus stir fry version. So I tried the same recipe as my Aloo Beans with asparagus.

It turned out so good, and my husband approved that it was worth sharing on the blog. So here is the recipe for you all to enjoy!

This is a vegan and gluten-free recipe, and it can be made paleo or low-carb by skipping potatoes.

Watch How to Make Indian Asparagus Stir Fry

Benefits Of Asparagus

You wouldn’t want to miss out on this seasonal must-have after you have read about its health benefits!

• Low Calorie: Half a cup of asparagus gives only 20 calories making it a tasty, guilt-free snack.

• Loaded With Nutrients: Asparagus is a powerhouse of nutrients. It’s high in vitamin K (the vitamin that helps your blood clot) and contains good amounts of vitamins A and C, folate, iron, and some B vitamins. It is also fiber-rich, which has been linked to weight loss.

• Diuretic: Asparagus contains high levels of the amino acid asparagine, which acts as a diuretic. This can aid in the reduction of high blood pressure. It also contains potassium, which can also help lower high blood pressure.

• Antioxidant: Antioxidants in asparagus include vitamins C and E, flavonoids, and polyphenols. Antioxidants minimize your risk of chronic disease by preventing the formation of damaging free radicals.

• Improves Digestive Health: Asparagus is abundant in fiber, which promotes regularity and digestive health while also lowering your risk of heart disease, hypertension, and diabetes.

• Supports Healthy Pregnancy: Asparagus is abundant in folate (vitamin B9), which can help prevent neural tube abnormalities during pregnancy.

Want more Vegan Recipes? Check out this collection of 65+ Vegan Indian Recipes.

Ingredients

• Oil: You can use any oil of your choice. I use canola or avocado oil.
• Cumin seeds: A staple whole spice in South Asian cuisine that adds a fragrant, nutty flavor to the recipe.
• Hing (Asafoetida): Dried and powdered tree resin, an essential spice in Indian cuisine. It adds smooth, umami flavors, and a little bit goes a long way. Many varieties contain gluten, but gluten-free versions are available too.
• Potato: We love to add potatoes to any Indian stir fry. If you want to make this dish low-calorie, skip the potatoes.
• Green Chilli: I typically use Thai green chili. Adjust this according to liking or skip it to make it kid friendly.
• Garlic: Finely dice the garlic for this stir fry.
• Asparagus: Look for fresh green spears of asparagus. Jump to the tips section on how to buy.
• Spices: You’ll need turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and dry mango powder (amchur powder). All these spices can be bought at the Indian grocery store or online at Amazon.

How To Cook Asparagus Indian Style?

Usually, asparagus is eaten plain or with olive oil, salt, and pepper.
It is also roasted and tossed in spices like dill and allspice and herbs like marjoram.

But cooking it with Indian spices takes this neutral-tasting vegetable to the next level. By cooking it differently, you can add variety to your everyday meals. Here’s how I made this easy recipe:

• Heat some oil in a pan or kadai. Add some cumin seeds (jeera) to it. Fry till they start to splutter. Also, add a pinch of asafoetida (hing).
• Add diced potatoes to the pan. Fry them for 5-6 minutes, till they start to brown very slightly.
• Now add chopped asparagus to the pan.
• Next, add turmeric powder (haldi), red chili powder, coriander powder, and salt.
• Cover the pan with a lid and cook for 5-10 minutes till the potatoes and asparagus are cooked on medium heat. Then sprinkle garam masala powder and amchur powder on top.
• Mix everything well and cook for 2 minutes. Serve hot!

It is easy to make this delicious Indian asparagus and potato stir fry. Perfect for enjoying with roti or parathas.

Pro-Tips

Selecting and Storing:

When shopping for green asparagus, look for spears with compact tips and smooth stalks that are a rich green color for the majority of their length.

The spears must be firm and can be thin or thick. Look for tender stems for freshness and maturity. Avoid spears that are pale and woody all the way through. A woody base is fine, as it will be trimmed off.

Refrigerate your asparagus in its entirety. Wrap the ends in a damp paper towel and place them in a plastic bag to keep them fresh and moist.

It is best to consume them as soon as possible- generally within 3 days from purchase.

Wash the spears only when you’re about to eat or cook them. Otherwise, bacteria may grow on them while stored in the refrigerator.

Prepping and Cooking:

Trim the white, woody ends of asparagus spears, usually by 1/4 inch.

When the spears are cooked, they should be slightly crisp. If they’ve lost their bright green color, you’ve overcooked them.

Asparagus cooks quickly, so have all your ingredients handy by the stove. Overcooking them will result in flavor loss and the destruction of some nutrients and texture.

If you like to grill, here is my recipe for how to grill asparagus.

Storing:

For these stir fry recipes, which are super easy to make, I typically like to make a small quantity so there are not many leftovers.

However, if you have any leftovers, let the Aloo Asparagus cool down completely, then transfer it to an air-tight container and refrigerate for up to 3 days.

I do not recommend freezing this, as the texture of the asparagus and potatoes will change.

How to Serve?

This is a simple stir fry similar to my Indian brussels sprouts subzi with only a few ingredients that go well with roti/ paratha/ naan and dal for a quick weeknight dinner.

You can enjoy it as a side dish with sambar and steamed rice.

I hope you give this easy recipe a try! Don’t forget to share how it turned out in the comments or share a picture with #pipingpotcurry

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