Asparagus was on sale for under $2/lb the other day, so we bought a bunch and brought it home to use in a dinner to be decided later. When “later” came, we were in the midst of a hankering for a paneer curry…so we decided to try building a sauce out of asparagus. To make it happen, we diced it and sauteed it with some onion, garlic, and roma tomatoes before pureeing with Cashew Milk.
From there, we sauteed our cubed paneer to brown it slightly and create a little sear on the outside before simmering it in our sauce! To finish everything, we served over a cumin and caraway infused basmati rice.
Time: 45 Minutes
Ingredients:
- Asparagus
- Roma Tomato
- Onion
- Garlic
- Garam Masala
- Raw Cashews or Cashew Milk
- Paneer
Method:
- Peel and dice your onion and garlic.
- Melt some butter, ghee, or coconut oil in a pan, and add your garlic and onion and garam masala. Cook until your onion turns opaque.
- As your onion and garlic cook, remove the bottom woody parts off your asparagus stalks, and discard. Then, dice the good parts of your asparagus. Dice your roma tomatoes as well. Add them to your pan, and sautee until your tomatoes lose their shape and start to disintegrate.
- As your veggies cook, prep your Cashew Milk if making from scratch.
- Also as your veggies cook, cube your paneer.
- When your veggies are ready, combine with your cashew milk, and puree in a blender.
- Melt a little more butter, ghee, or coconut oil in your pan, and add your paneer cubes. Sear briefly to brown your cubes.
- Add your sauce into the pan with the paneer, and bring it to a simmer.
- Plate, devour, and enjoy!
