Asparagus tikka masala

Asparagus tikka masala

Asparagus isn’t a regular sight in Indian cooking, but tikka masala provides the perfect partner for charred asparagus spears. The smoky, lightly blackened spears work wonders with the creamy tomato sauce.

Asparagus tikka masala

Browse dozens more asparagus recipe ideas.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min. Simmering time 55 min

Asparagus isn’t a regular sight in Indian cooking, but tikka masala provides the perfect partner for charred asparagus spears. The smoky, lightly blackened spears work wonders with the creamy tomato sauce.

Browse dozens more asparagus recipe ideas.

Nutrition: per serving

Calories
474kcals
Fat
39.2g (17.8g saturated)
Protein
10.2g
Carbohydrates
17.1g (11.7g sugars)
Fibre
6g
Salt
0.1g

Ingredients

  • 2 bunches asparagus
  • 2 tbsp ghee
  • 2 onions, finely sliced
  • ¼ tsp black peppercorns
  • 6 cardamom pods
  • 1 star anise
  • 1 clove
  • ½ cinnamon stick
  • 6 garlic cloves
  • 4cm piece of ginger
  • 1 red chilli, deseeded
  • ½ bunch coriander, stalks and leaves separated
  • 1 tbsp tomato purée
  • 2 tbsp garam masala
  • 500g vine tomatoes, diced
  • 150ml double cream
  • 50g ground almonds
  • 1 tbsp vegetable oil
  • Juice 1 lemon
  • Rice and/or flatbreads to serve
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Method

  1. Begin by snapping off the woody ends of the asparagus and putting them a pan with 700ml water (and any other peelings and trim, see Eco Tip). Put over a medium heat, bring to the boil then simmer for 15 minutes until reduced to 500ml. Meanwhile, melt the ghee in a large saucepan and add the onions with a large pinch of salt. Slowly cook over a low-medium heat until very soft and caramelised – at least 15 minutes.
  2. Toast the peppercorns, cardamom, star anise, clove and cinnamon in a hot dry pan for a few minutes until fragrant, leave to cool a little, then crush into a powder with a spice grinder or pestle and mortar. Transfer the spices to a blender along with the garlic, ginger, chilli, coriander stalks, tomato purée and garam masala and whizz into a smooth paste, adding in 3-5 tbsp water a little at a time as needed.
  3. Add the paste to the onions and cook for a few minutes until the water has evaporated and you’re left with a thicker paste. Just as it begins to start catching on the bottom of the pan, add the chopped tomatoes. Strain the asparagus stock through a fine sieve into the pan and leave to simmer for 35 minutes.
  4. By this time the sauce should have thickened. Pour in the cream and ground almonds and simmer for a further 10 minutes. Meanwhile, put a griddle pan over a very high heat and toss the asparagus spears with a drizzle of oil, a squeeze of fresh lemon and some salt and pepper. Once the pan is smoking hot, add the asparagus and cook for a few minutes until charred all over.
  5. Taste the tikka masala sauce and season with salt and lemon juice then stir through the chopped coriander leaves and charred asparagus spears. Serve with rice and/or flatbreads.

Nutrition

Calories
474kcals
Fat
39.2g (17.8g saturated)
Protein
10.2g
Carbohydrates
17.1g (11.7g sugars)
Fibre
6g
Salt
0.1g

delicious. tips

  1. Don’t be tempted to rush the cooking of the onions! They need a long, slow cook to provide a silky texture to the sauce. They will also turn nice and sweet, which counteracts any tartness from the tomatoes.

    Eco tip This recipe is a great example of using up every part of your ingredients. You could also add onion and garlic ends/peels, chilli stalks and tomato vines to the stock, making it a full-on zero waste dinner.

    Next time If you’re able to get hold of any, some chopped wild garlic leaves are delicious stirred through the sauce at the end.

Buy ingredients online

Recipe By

Pollyanna Coupland

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