Asparagus with Spiced Tomato and Crumbled Paneer
Asparagus is not a vegetable that traditionally or commonly features in Indian dishes, but when you pair it with creamy and delectable paneer cheese and Indian spicing, you'd swear that asparagus was just meant to be part of Indian cuisine.
This recipe in inspired from Raghavan Iyer's treasure collection of Indian recipes, so enticingly titled 660 Curries, because you will find that many recipes in this mammoth book that have occupied a treasured space on my cookbook shelf ever since it was published. Fittingly, the recipe appears in the section of the book entitled "Contemporary Curries" where recipes are featured that meld together foods and flavors native to Indian with those of other cultures.
This is so good that it's the second time that I've made this recipe, but I've changed it quite a lot since the first time so I'm posting it as a new recipe. It's a quick and easy satisfying side, so much so that you may want to pair it with lighter dishes, such as a broth dal or soup.
Asparagus with Spiced Tomato and Crumbled Paneer |
Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on May 20, 2019 Simple and flavorful Indian-style asparagus cooked with tomato, spices and tender paneer cheese Print this recipe Ingredients:
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I'm sharing this recipe with Eat Your Greens, a monthly vegetarian event alternately hosted by Allotment2Kitchen and The VegHog. Shaheen is hosting this month.
Other asparagus recipes to try from Lisa's Vegetarian Kitchen:
Asparagus and Oriental Tamari Dressing with Pine Nuts
Fried Halloumi Saganaki and Asparagus
Roasted Asparagus and Mushroom Quesadillas with Goat Cheese
Warm Baby Potato and Asparagus Salad
Asparagus Mimosa
Audio accompaniment: bvdub - Drowning in Daylight
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