Total Calories: 96
1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat, then add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until golden-brown, about 5 minutes. Remove from the pan.
2. To the pan add the ginger, garlic, and green chili peppers and stir about 1 minute, then add the coriander, cumin, and salt and stir a few seconds. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, about 3 minutes. Add the tomato and cook until slightly soft, about 1 minute.
3. Meanwhile, place the asparagus in a microwave-safe dish, cover with plastic wrap, and cook at high power 3 minutes. Add to the pan after the tomato has cooked. Mix in the reserved onions and stir about 2 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.