Recipe for Potato Asparagus Sabzi

Spring is the time for asparagus in Germany. Around this time, supermarkets in Germany are flooded with green and white asparagus. In Bangalore, India, where I have lived, I had seen asparagus only in shops selling imported fruits and vegetables. Since this vegetable is not local to Bangalore, I never cooked it in my kitchen. But, this vegetable caught my attention in Germany, and I wanted to try it out and see what I could make with it.

I started by making a creamy asparagus soup, which turned out delicious. Now that I understood and also liked the taste, I went ahead and tried two more recipes- Flammkuchen with asparagus and onions and Spring Onion pesto and asparagus bread. They all were a success. Now, with many recipes tried, I wanted to see how this vegetable tastes when made the Indian way, i.e. with Indian spices.

So, I tried Potato Asparagus Sabzi. This too was delicious; hence, I am sharing the recipe with my readers.

So, let us start.

Ingredients needed to make Potato Asparagus Sabzi:

• 5-6 Medium-Sized Potatoes, washed, peeled and cut into long pieces
• 1 tbsp Ghee
• 1 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 2-3 Chopped Green Chillies
• 8-10 Green Asparagus, washed, woody part removed, and cut into pieces
• 1 tsp Black Peppercorns
• 1 tsp Coriander Seeds
• Salt, to taste
• ⅓ tsp Amchur Powder (Dry Mango Powder)
• 1 tsp Kasuri Methi ( Dry Fenugreek Powder)
• Fresh Coriander Leaves for garnishing

Method for making Potato Asparagus Sabzi:

• Heat ghee and mustard oil in a pan. Add chopped green chillies and cumin seeds.
  
  
  
• Fry for a few seconds. Then add chopped potatoes.
  
  
  
• Mix. Reduce the heat, cover and let it cook till the potatoes are about 60% cooked.
  
  
  
• Add chopped asparagus.
  
  
  
• Cover and cook till both the vegetables are about 90% cooked.
  
  
  
• Combine black peppercorns and coriander seeds and roughly grind them using a mortar and pestle.
  
  
  
• Add this mixture to the pan. Also, add salt, dry mango powder and dry fenugreek leaves.
  
  
  
• Sprinkle a few drops of water. Cover and cook on medium heat till the vegetables are fully cooked.
  
  
  
• Increase the heat and fry them till the potatoes turn crispy. Garnish with fresh coriander leaves and serve.
  
  
  
• Serve with Dal & Rice or roti/parantha.
  
  

About Ingredient sourcing in Germany:
You can get most of the ingredients needed for this recipe from a German Supermarket.

However, Indian ingredients such as dry mango powder, dry fenugreek leaves and coriander seeds cannot be found there. So, you can buy them from an Indian shop near you or Spicelands. They are a big store in Frankfurt, delivering all across Germany.

You can make Ghee at home too. Read the process here.

Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Ghee: https://amzn.to/41mSrGi
Mustard Oil: https://amzn.to/41eJf6N
Cumin Seeds: https://amzn.to/3nHBokC
Black Peppercorns: https://amzn.to/3BazX1b
Coriander Seeds: https://amzn.to/3LLqLVZ
Potatoes: https://amzn.to/3B5ufOb
Dry Mango Powder: https://amzn.to/3VM2S4X
Coriander: https://amzn.to/3AZWU76
Fenugreek Leaves: https://amzn.to/44y1cjz
Salt: https://amzn.to/3ACstDM

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Pan: https://amzn.to/3NS4nNd
Mortar and Pestle: https://amzn.to/429iDW9
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj

Here is the recipe in printable format.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

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