Asparagus Recipe- Gram Flour & Indian Spices- Easy Vegetable Side Dish

Last Updated on 2 months by Neha Deshmukh

Asparagus With Gram Flour And Indian Spices

Introduction

Okay, let’s be real – asparagus isn’t always the first vegetable that springs to mind when you think of Indian cooking, right? But trust me on this one! I stumbled upon this recipe a few years ago, trying to bridge my love for fresh, seasonal veggies with the incredible flavours of home. It’s a surprisingly delicious combination, and it’s become a regular side dish in my kitchen. It’s quick, easy, and packed with flavour – perfect for a weeknight meal or a special occasion.

Why You’ll Love This Recipe

This asparagus recipe is a little different, and that’s what makes it so special. The gram flour (besan) adds a lovely nutty flavour and a slightly thickened texture, while the Indian spices bring warmth and depth. It’s a fantastic way to enjoy asparagus with a twist, and it’s a great introduction to using Indian spices with vegetables you might not normally associate with them. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this flavourful asparagus side dish:

• 1 lb asparagus spears
• 4 tablespoons gram flour (besan)
• 1 tablespoon oil
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon garlic, minced
• ½ teaspoon hing (asafoetida)
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon green chili, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon garam masala (or to taste)
• 1 lemon
• Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Gram Flour (Besan): This is a staple in Indian cooking! It’s made from ground chickpeas and adds a wonderful nutty flavour and texture. It’s used in everything from pakoras to dhokla, and here it helps create a lovely coating for the asparagus.
• Hing (Asafoetida): Don’t be scared off by the smell! A tiny pinch of hing adds a unique savoury flavour that’s hard to describe. It’s also known for its digestive properties – a little goes a long way. You can find it at most Indian grocery stores.
• Asparagus: While you can find asparagus year-round now, it’s best when in season (typically spring). Look for firm, bright green spears. In India, it’s becoming increasingly popular, especially in urban areas.
• Spice Blends: Feel free to adjust the cumin, coriander, and garam masala to your liking. Every family has their own preferred blend!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep the asparagus. Trim the tough ends and cut the spears into 1-inch pieces. If you have particularly thick spears, slice them vertically to help them cook evenly.
2. Now, let’s toast the gram flour. Heat a dry skillet over medium heat and dry roast the gram flour for about 5 minutes, stirring constantly, until it becomes fragrant. This step really enhances the flavour, so don’t skip it! Set aside.
3. Heat the oil in the same skillet over medium heat. Add the carom seeds, minced garlic, and hing. Sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the asparagus, salt, and green chili to the skillet. Cook, covered, for 5-10 minutes, or until the asparagus is tender-crisp.
5. Stir in the cumin and coriander powder. Gradually add the roasted gram flour while stirring continuously to prevent lumps.
6. Cover the skillet again and cook for another 2 minutes, allowing the flavours to meld.
7. Finally, remove from heat and sprinkle with garam masala. Squeeze fresh lemon juice over the top and garnish with fresh cilantro before serving.

Expert Tips

• Don’t overcook the asparagus! You want it to retain a little bit of crunch.
• Roasting the gram flour is key to developing its flavour.
• Adjust the amount of green chili to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chili. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: During Navratri fasting, you can skip the hing (asafoetida) as it’s often avoided during this time.

Serving Suggestions

This asparagus dish is a fantastic side dish for almost any Indian meal. It pairs beautifully with dal and rice, roti, or even a simple chicken curry. I love serving it with a dollop of plain yogurt to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

• Is this dish suitable for a quick weeknight meal? Absolutely! It’s ready in under 30 minutes, making it perfect for busy evenings.
• Can I use frozen asparagus in this recipe? You can, but the texture won’t be quite as good. If using frozen, thaw it completely and pat it dry before cooking.
• What is hing and where can I find it? Hing (asafoetida) is a resin with a pungent aroma used in Indian cooking. You can find it at most Indian grocery stores or online.
• Can I adjust the amount of green chili to control the spice level? Definitely! Start with a small amount and add more to taste.
• How can I make this dish ahead of time? You can prep the asparagus and roast the gram flour ahead of time. Store them separately and then quickly finish the dish when you’re ready to serve.
• What other vegetables can I substitute for asparagus? You could try green beans, broccoli florets, or even snap peas. Just adjust the cooking time accordingly.