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.
2 tbsp rapeseed oil
1 large red onion, thinly sliced
1 tomato, thinly sliced
½ tsp salt
1 tsp chaat masala
Heat a pan and add the rapeseed oil, adding the onion when the oil is hot. Cook for six to eight minutes until lightly golden. Add the thinly sliced tomato and cook for a 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 four to five 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.