The Pioneer Woman Tasty Kitchen
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Indian Style Potatoes and Asparagus Stir-fry

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Level: Easy

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Description

A quick Indian style stir fry featuring the always-humble potato and the ever-nutritious asparagus. Flavored with cumin, garlic and ginger.

Ingredients

  • 2  Potatoes, Peeled And Cubed
  • 2 Tablespoons Olive Oil, Divided
  • 1 bunch Asparagus, Tough Ends Removed And Cut Into 1 Inch Pieces
  • 1 teaspoon Cumin Seeds
  • ¼ teaspoons Turmeric Powder
  • 2 cloves Garlic, Minced
  • 1  Green Chili, Chopped (optional)
  • ½  Red Onion, Sliced
  • 1 piece (1/2 Inch Size) Ginger, Minced
  • 1 Tablespoon Coriander Powder
  • Salt And Black Pepper To Taste
  • ¼ teaspoons Garam Masala
  • 6 sprigs Cilantro, Leaves Stripped And Chopped
  • ½ Tablespoons Lime Juice

Preparation

Preheat oven to 425ºF (220ºC).

In a mixing bowl, add potatoes, about ½ tablespoon olive oil, salt and pepper and mix. Spread on a cookie sheet (see notes) and roast for 10 minutes.

Using the same mixing bowl, add chopped asparagus and ½ tablespoon olive oil, salt and pepper. Mix. Spread on a cookie sheet and set aside.

When the potatoes have roasted for 10 minutes, slide cookie sheet with asparagus into the oven. Set the timer to 15 minutes and let both potatoes and asparagus roast. (Potatoes roast for a total of 25 minutes, and asparagus for 15 minutes.)

While veggies are roasting, set a heavy-bottomed skillet on medium high heat. Add remaining 1 tablespoon olive oil and let it get nice and shiny. Add cumin seeds and once they begin to sputter, add turmeric. Stir around and add garlic, green chili, sliced onions and ginger. Mix and sear for almost 5 minutes. Add coriander powder and mix.

Take the roasted potatoes and asparagus out from the oven and scrape them into the pan. Add salt, freshly ground black pepper, garam masala and mix. Cook for another 5 minutes. Sprinkle chopped cilantro and lime juice. Give a taste, adjust seasonings and enjoy.

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