Quick Spiced Paneer and Asparagus Skillet

Welcome the vibrant flavors of the season with a dish that is as nourishing as it is delicious. This Spiced Paneer and Asparagus Skillet offers a wonderful new way to enjoy fresh, tender asparagus. By teaming it with cubes of creamy, golden-brown paneer and a blend of aromatic spices, we elevate simple ingredients into a truly memorable meal. It’s a perfect one-pan wonder for a busy weeknight, ready in under 30 minutes, yet special enough for a weekend dinner.

Ingredients

This recipe brings together fresh produce and staple pantry spices for maximum flavor with minimal effort.

• 1 tbsp olive oil or ghee
• 225g (8 oz) paneer, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 bunch (about 450g or 1 lb) asparagus, tough ends trimmed and cut into 2-inch pieces
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp red chili flakes (optional, adjust to taste)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp garam masala
• 2 tbsp fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions

Follow these simple steps to create a beautiful and flavorful meal.

1. Sear the Paneer: Pat the paneer cubes dry with a paper towel. Heat the oil or ghee in a large skillet or pan over medium-high heat. Add the paneer in a single layer and cook for 2-3 minutes per side, until golden brown and crisp. Remove the paneer from the skillet and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. In the same skillet, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.



3. Bloom the Spices: Add the ground cumin, turmeric, coriander, and red chili flakes (if using) to the skillet. Stir constantly and cook for about 30 seconds until the spices are fragrant. This step, known as blooming, deepens their flavor.
4. Cook the Asparagus: Add the asparagus pieces, salt, and black pepper to the skillet. Stir to coat the asparagus evenly with the spices. Add 2 tablespoons of water, cover the skillet, and cook for 4-6 minutes, or until the asparagus is tender-crisp. You want it to remain bright green with a slight bite.
5. Combine and Finish: Return the seared paneer to the skillet. Gently stir to combine everything. Sprinkle the garam masala over the top and cook for one more minute.
6. Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh cilantro. Serve immediately with a wedge of lemon on the side for squeezing over the dish. This dish pairs beautifully with steamed basmati rice or warm naan bread.

Nutrition Information

The values below are an approximation for one serving, assuming the recipe makes two servings.