A great way to cook seasonal asparagus, this is a lovely quick vegetarian stir fry, ready in minutes. The paneer absorbs all of the flavours of the chaat masala and goes really well with the asparagus.
Ingredients
2 tbsp rapeseed oil
1 large red onion, thinly sliced
1 tomato, thinly sliced
400g asparagus
½ tsp salt
225g paneer
1 tsp chaat masala
Method
– Heat a pan and add the rapeseed oil, adding the onion when the oil is hot. Cook for 6-8 minutes until lightly golden.
– Add the thinly sliced tomato and cook for 1 minute.
– Break the woody ends off the asparagus, chop and add to the pan with a splash of water, to help cook this asparagus. Mix, cover the pan and cook for 4-5 minutes or until the asparagus has softened.
– Add the salt and chaat masala to the pan and stir to mix.
– Crumble the paneer into the pan and cook for one more minute on a high heat, until the paneer is heated through.