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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Indian Style Asparagus with Lemon and Cumin

My dad can make an Indian “sabji” out of just about any vegetable.

A “sabji” is basically an Indian vegetable stir fry with aromatic spices like cumin, coriander, turmeric, cayenne pepper, mustard seeds, etc.

Traditionally, vegetables like potatoes, cauliflower, peas, spinach, squashes, cabbage, etc. are used in Indian cooking.

Since those spices make the traditional Indian “sabji” vegetables taste amazing, why not asparagus?

I mean seriously, why not.

Asparagus is a gorgeous vegetable, especially when it’s in season, which it is right now.

And the flavors of cumin, lemon, ginger in this dish just elevate it to a whole new level.

I know when I told my husband that my dad made Asparagus “sabji” he made a face. I think he was weirded out by it. But if you call it an “Indian Style Asparagus with Cumin and Lemon” – it doesn’t sound that strange at all πŸ™‚

Which is basically what this is. You can serve it as a side dish, as an appetizer, or you can even use it as a “sabji” if you prefer. You can even save the leftovers and eat it the next day as a snack (which is what I did).

It’s super simple to make, and it’ll be ready in less than 20 minutes. I promise you won’t be disappointed!

The Ingredients

  • 1 pound fresh asparagus
  • 1 inch piece fresh ginger, grated or minced
  • 1 tsp cumin seeds
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt (or to taste)
  • 2 Tbsp fresh squeezed lemon juice + a pinch of sugar (or 2 Tbsp fresh squeezed orange juice)
  • Freshly ground black pepper
The Directions
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Step 1: Cut the asparagus into bite sized pieces.Β Heat the oil, and add the cumin seeds. Once they begin to pop, add the ginger. Fry for a few seconds, then add the asparagus.
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Step 2:Β Add salt, cook uncovered for ~5-10 min, stirring.
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Step 3:Β When the asparagus begins to caramelize and brown, add the lemon / orange juice to deglaze the pan. As the juice begins to evaporate, turn the heat off. Allow the juice to soak up for a few minutes. Sprinkle with black pepper, stir, and serve.
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Don’t you love that this recipe has 3 steps? And the best part: this ENTIRE recipe has ~200 calories, and 10g fiber. And this recipe makes a LOT of asparagus, definitely enough to serve a couple people. Which means, you can enjoy this virtually guilt-free.
Indian Style Asparagus with Lemon and Cumin

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 56

Fat per serving: 3.6g

Nutritional Info Per Serving: 56 Calories, 3.6g Fat, 583.6mg Sodium, 5.1g Carbs, 2.4g Fiber, 0g Sugar, 2.6g Protein

Ingredients

  • 1 pound fresh asparagus
  • 1 inch piece fresh ginger, grated or minced
  • 1 tsp cumin seeds
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt (or to taste)
  • 2 Tbsp fresh squeezed lemon juice + a pinch of sugar (or 2 Tbsp fresh squeezed orange juice)
  • Freshly ground black pepper

Instructions

  1. Cut the asparagus into bite sized pieces. Heat the oil, and add the cumin seeds. Once they begin to pop, add the ginger. Fry for a few seconds, then add the asparagus.
  2. Add salt, cook uncovered for ~5-10 min, stirring.
  3. When the asparagus begins to caramelize and brown, add the lemon / orange juice to deglaze the pan. As the juice begins to evaporate, turn the heat off. Allow the juice to soak up for a few minutes. Sprinkle with black pepper, stir, and serve.
https://www.pickyeaterblog.com/indian-style-asparagus-with-lemon-and-cumin/

 

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36 responses to “Indian Style Asparagus with Lemon and Cumin”

  1. Love this recipe…..I have only just started to eat asparagus and the only two recipes I follow are boiling it or grilling it…Will try the sabji version.

    Mina

    • Thanks Mina! Can’t wait to hear what you think about this sabji! Another way you can use asparagus is in stir frys – it tastes delicious in them!

    • That is a great point Val! These spices are definitely anti-inflammatory – an added bonus for the dish! πŸ™‚

  2. Hi!
    I will try it! But why asparagus dish has 200cal? I thought that they are no calories! I had one dish with asparagus and an egg and a slide of light cheese. How many calories did I take?
    Thaaaanks…

    • Hi Anna Maria! One POUND of asparagus is a lot of asparagus – and it has 90 calories. 1 Tbsp oil has 100 calories. So all in all, that makes this entire recipe have 200 calories (but that’s at least 2-4 servings of the asparagus dish). I can’t say for sure how many calories were in the dish you ate without knowing all the ingredients. One egg has about 90 calories, depending on how much cheese you ate, that could be anywhere from 70-200 calories (or more, if you ate a lot of cheese), and depending on how the asparagus was cooked it could be anywhere from 50 calories and up (each Tbsp of oil used is 100 calories, so depending on the amount of oil used to cook or grill the asparagus, that will increase the calorie count). Hope that helps!

  3. Gosh, I feel quite silly — I wasn’t aware of cumin seeds! Do you think there would be a noticeable taste difference between ground cumin and cooking with the whole seeds?

    • Oh! Haha no worries πŸ™‚ In general, ground cumin and cooking with the whole seeds should have similar flavors. But you may have to use a different amount of the ground cumin to achieve the same flavor, and you wouldn’t want to fry it in the oil the way you would with the whole cumin seeds. I just like the texture and the flavor that comes out of frying the seeds in oil before you add in the vegetables, so if you have access to whole cumin, I’d definitely try using that first!

  4. Found your blog searching the internet for asparagus recipes yesterday! I made this sabji for me and my new husband for dinner tonight. Quick and delicious! I look forward to trying out your other recipes. We just recently moved in together and I am trying to get into cooking for us. We both work and have busy schedules but I enjoy cooking as a creative outlet and a way for us to eat healthy. I’m a vegetarian but he is not. Can’t wait to try out another recipe soon πŸ™‚ Thanks!

    • Oh that’s so great! You sound a lot like me — I love cooking as both a way to be creative and inventive and also the added benefit is that we end up eating healthy, home cooked, delicious food. πŸ™‚ Can’t wait to hear how my other recipes turn out for you! Keep me posted on how things go!

  5. I made this tonight and it was delicious! And so simple! Will definitely make again, thanks! PS- Your little girl is beautiful!

    • Awesome!! So happy to hear that Barbara! And thank you so much πŸ™‚ We can’t believe she is already 11 weeks old today!

  6. I loved this. I didn’t have the whole cumin on hand, so I just added a little powder. I will be buying the seeds for next time. The lemon flavor was excellent. I will definitely be making it again. I served it with Dal Nirvana from Budget Bytes and fresh naan. Yum..

  7. Incredible recipe, did it with some local organic asparagus and it was as delicious as the pictures look like.

    • Yay!! And now is the best time to cook with asparagus because it’s in season! πŸ™‚ So glad you liked this recipe Erik!

  8. Thanks for this! Delicious! I made it to go along with some lentil dhal and chicken samosas for dinner. Used coconut oil and ground cumin because it’s what I had on hand and added some garlic and a touch of cayenne ’cause I like it that way. Will definitely make it again!

  9. Hi,

    I am a massive fan of asparagus and this to me looks like a perfect side dish! Saved the recipe so will certainly have to give it a go, Thanks!!

    • Hi Vedam! So glad you liked this recipe! Does the shop near you also sell cumin seeds? That would be preferable to cumin powder. Any brand is ok πŸ™‚ Let me know!

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