Asparagus Sabji & Cumin Potato

Tyga Masala No. 20, Ginger and Garlic Paste, Tyga Masala No. 3

Cumin Potato

• 750g new potatoes
• 2 tbsp vegetable oil/rapeseed oil/olive oil
• 1 pinch of salt

Asparagus Sabji

• 16 asparagus spears
• 2 tbs olive oil
• 1 tsp fresh squeezed lemon juice
• 1 tsp sugar freshly ground black pepper

Cumin Potato

1. Finely slice the new potatoes - food processor or slicer on the grater is easiest.
2. Heat oil in a frying pan, add Tyga Masala No. 3 and cook for 2 minutes.
3. Add the potatoes and salt. Fry for 20-25 minutes, stirring occasionally, until the potatoes are cooked. Add a little water if the potato starts to stick to the pan.

Asparagus Sabji

1. Cut the asparagus into bite sized pieces
2. Heat the oil in a pan over a medium heat. Add Tyga Masala No. 20 and the ginger and garlic paste and fry for 30 seconds.
3. Add the asparagus and a good pinch of salt and 50ml water. Cook uncovered for 10 minutes, stirring occasionally.
4. Add the lemon juice and sugar and stir for 30 seconds. Sprinkle with black pepper, stir, and serve.

Tyga Masala No. 3: (Cumin Seed Whole and Turmeric Grd). Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No.20 (Ground Coriander, Ground Black Pepper, Cumin seed, Fennel seed). Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.