Indian Style Asparagus with Lemon and Cumin
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My dad can make an Indian “sabji” out of just about any vegetable.
A “sabji” is basically an Indian vegetable stir fry with aromatic spices like cumin, coriander, turmeric, cayenne pepper, mustard seeds, etc.
Traditionally, vegetables like potatoes, cauliflower, peas, spinach, squashes, cabbage, etc. are used in Indian cooking.
Since those spices make the traditional Indian “sabji” vegetables taste amazing, why not asparagus?
I mean seriously, why not.
Asparagus is a gorgeous vegetable, especially when it’s in season, which it is right now.
And the flavors of cumin, lemon, ginger in this dish just elevate it to a whole new level.
I know when I told my husband that my dad made Asparagus “sabji” he made a face. I think he was weirded out by it. But if you call it an “Indian Style Asparagus with Cumin and Lemon” – it doesn’t sound that strange at all 🙂
Which is basically what this is. You can serve it as a side dish, as an appetizer, or you can even use it as a “sabji” if you prefer. You can even save the leftovers and eat it the next day as a snack (which is what I did).
It’s super simple to make, and it’ll be ready in less than 20 minutes. I promise you won’t be disappointed! It’s a healthy vegetarian Indian recipe!
The Ingredients
- 1 pound fresh asparagus
- 1 inch piece fresh ginger, grated or minced
- 1 tsp cumin seeds
- 1 tbsp extra virgin olive oil
- 1 tsp salt (or to taste)
- 2 Tbsp fresh squeezed lemon juice + a pinch of sugar (or 2 Tbsp fresh squeezed orange juice)
- Freshly ground black pepper



Indian Style Asparagus with Lemon and Cumin
Ingredients
- 1 pound fresh asparagus
- 1 inch piece fresh ginger grated or minced
- 1 tsp cumin seeds
- 1 tbsp extra virgin olive oil
- 1 tsp salt or to taste
- 2 Tbsp fresh squeezed lemon juice + a pinch of sugar or 2 Tbsp fresh squeezed orange juice
- ground black pepper
Instructions
- Cut the asparagus into bite sized pieces. Heat the oil, and add the cumin seeds. Once they begin to pop, add the ginger. Fry for a few seconds, then add the asparagus.
- Add salt, cook uncovered for ~5-10 min, stirring.
- When the asparagus begins to caramelize and brown, add the lemon / orange juice to deglaze the pan. As the juice begins to evaporate, turn the heat off. Allow the juice to soak up for a few minutes. Sprinkle with black pepper, stir, and serve.
Just found this wonderful recipe. It’s a winner. Easy to make and absolutely delicious.
Aw yay!! I’m so happy to hear that Susan! 🙂
Thanks! Lovely and yummy recipe!
Yay! So glad you liked it! 🙂
Quick, easy, and delicious! Thank you Anjali!
Thanks so much! So glad you liked it!
This recipe was so easy to make. I went with the orange juice option instead of sugar. I did not have cumin seeds so I used ground. Extremely flavorful. I loved it!
Yay!! I’m so happy to hear that Erika – that’s great! 🙂
I tried this recipe and it’s so flavorful!
Yay!! I’m so happy to hear that! 🙂
Today i made asparagus sabzi with this recipe. It’s super easy to make and tastes refreshing. Thanks Anjali. 🙂
Aww yay!! I’m so happy to hear that Ankita!