Indian Easy

Asparagus + Peas in a Bengali Mustard Sauce

Name: Asparagus + Peas in a Bengali Mustard Sauce
Prep time: PT12MINUTES
Cook time: PT13MINUTES
Total time: PT25MINUTES
Yield: 4 people
Cuisine: Indian
Ingredients: 2 tablespoons Colman's mustard; 1 whole Indian green chile; 2 tablespoons lemon juice; 3 cloves garlic (peeled); 3/4 inch piece ginger (peeled); 2/3 cup plain Greek yogurt; 2 tablespoons coconut (desiccated or fresh grated); 2 tablespoons canola oil; 1/2 teaspoon cumin seeds; 1/2 teaspoon black mustard seeds; 1 whole red onion (diced); 1 pound asparagus (cut into pieces); 1 3/4 cups peas (fresh or defrosted); 1/2 teaspoon salt

Mustard Yogurt Greens

VegetarianGluten-FreeMain Course

— (0 ratings)

⏱️ 25 minutes 12 minutes prep · 13 minutes cook

🍽️ 4 people Makes

190 Calories

8g Protein

16g Carbs

11g Fat

Why This Recipe Works

Bold English mustard provides a pungent, rich lead for this elegant Bengali-inspired dish. The sharp yogurt sauce complements the clean, sweet flavors of spring asparagus and peas without overpowering them.

Instructions

Blend the mustard, chile, lemon juice, garlic, ginger, yogurt, and coconut into a fine, smooth paste.

Fry the cumin and mustard seeds in hot oil until they wriggle, then cook the red onion for 8 minutes until soft. Reduce the heat and stir in the mustard paste for a couple of minutes to prevent it from splitting.

Increase the heat to medium and add the asparagus stalks (holding back the tips). Cook for 2 minutes, then add the peas for 2 more minutes. Finally, toss in the tender asparagus tips for the last minute of cooking before seasoning with salt.

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Storage: Refrigerate up to 3 days.