Recipe for: Masala Punjabi with young broad beans, green asparagus, and fresh cheese - photo 1
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Recipe for: Masala Punjabi with young broad beans, green asparagus, and fresh cheese

Pikantne Indian Cuisine Regional Cuisine of Poland 75 min Medium 23 wyświetleń ~46.72 PLN * - (0)
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Description

A spring reinterpretation of Punjabi masala: an aromatic, slightly spicy curry with young broad beans and green asparagus, enriched with creamy fresh cheese and sour yogurt. The dish combines Indian seasoning techniques (tempering spices, reducing tomatoes) with Polish seasonal ingredients: young broad beans and asparagus add freshness and crunch, while the cheese brings a delicate tanginess and creamy texture. The masala pairs well with millet or buckwheat, light naan bread, or fresh salad. Qualities: intense spice aroma, contrast of textures (soft cheese, firm broad beans, al dente asparagus), and spring freshness from coriander and lemon. The recipe details each step thoroughly, perfect for a beginner cook.

Ingredients Used

Ingredients (19)

Servings:
4
  • Broad beans 600 g
  • Green asparagus 400 g
  • Cottage cheese 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Tomato 2.5 szt. (~300 g)
  • Natural yogurt 200 g
  • Rapeseed oil 30 g
  • Masło klarowane 2 łyżki (~30 g)
  • Lemon juice 30 g
  • 🌿 Przyprawy
  • Ginger 20 g
  • Garam masala 6 g
  • Ground cumin 0.8 łyżeczka (~4 g)
  • Turmeric 3 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Coriander 15 g
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Cashew nut 50 g
💰 Szacowany koszt dania: ~46.72 PLN (11.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the vegetables. Broad beans: if you have them in pods, remove the seeds from them. Bring a large pot of water to a boil with 1 tablespoon of salt (about 10 g). Add the broad beans to the boiling water and cook for 3-4 minutes, until the seeds are tender but not overcooked. Immediately transfer to a bowl of cold water and ice (shocking) for 2 minutes, which will help retain their color. If the broad beans have a thin skin, squeeze each seed with your fingers to push out the soft inner bean; young broad beans are easy to peel.

Ingredients: Broad beans, Salt
Use a large pot and a strainer. Cooking for 3-4 minutes gives al dente; if the broad beans are very young, shorten the time to 2-3 minutes. Shocking in ice-cold water stops the cooking process and preserves the color.
2

Asparagus: snap off the woody ends of the stems - hold each asparagus with both hands and break it where it naturally snaps (usually 2-3 cm from the bottom). Cut the remaining stems into 3-4 cm pieces, and if the tips are thin, leave them whole. Peel the onion and chop it finely. Blanch the tomatoes in boiling water for 20-30 seconds, remove the skin, and chop them finely. Peel and grate the ginger, chop the garlic finely or press it through a garlic press.

Ingredients: green asparagus, Onion, Tomato, Ginger, Garlic
Use a cutting board to snap the asparagus. If you don't want to peel the tomatoes, you can use a ripe tomato without skin - but the skin may be noticeable in the sauce.

Sautéing spices (Masala)

3

Heat a wide skillet (preferably 26-28 cm) over medium heat. Pour in the rapeseed oil and clarified butter together; wait 30-45 seconds until the butter melts and starts to shimmer slightly, but do not let it burn. Add the chopped onion and sauté for 6-8 minutes, stirring with a wooden spoon, until the onion becomes translucent and lightly golden — it should be soft and sweet.

Ingredients: Rapeseed oil, Masło klarowane, Onion
Use a heavy-bottomed pan to distribute the heat evenly. Do not rush with high heat — the onion should sauté slowly to bring out its sweetness.
4

Add ginger and garlic to the sautéed onion; fry for 60-90 seconds until they start to smell intensely (be careful not to burn them). Then add ground cumin and turmeric, quickly mix and fry for 30 seconds until the spices release their aroma. This is the moment when the spices are "bloomed" in the fat, which gives a deeper flavor.

Ingredients: Ginger, Garlic, ground cumin, Turmeric
Use a wooden or silicone spatula. If the spices start to smoke, reduce the heat — burning will give a bitter note.

Tomato sauce

5

Add the chopped tomato to the pan and stir. Cook over medium-low heat for 8-10 minutes, until the tomato breaks down and the mixture thickens and starts to pull away from the sides of the pan (you will notice a slight sheen of oil on the surface). This is an indicator that the sauce is ready to accept the rest of the ingredients.

Ingredients: Tomato, Rapeseed oil
If the tomatoes are very juicy, extend the time to 12 minutes. You can lightly crush the tomatoes with a spoon while cooking to achieve a smooth consistency.

Adding vegetables

6

Add the blanched broad beans and chopped asparagus to the prepared sauce. Gently mix to evenly coat the vegetables in the sauce. Cover the pan and cook over medium heat for 5-7 minutes — the asparagus should be tender (al dente), and the broad beans well heated.

Ingredients: Broad beans, green asparagus
If the broad beans were already very soft, shorten the time. Check the asparagus with a fork — they should offer slight resistance when pierced.

Finishing the sauce

7

Reduce the heat to low. In a bowl, mix the natural yogurt (and optionally the 18% cream, if using) until smooth to prevent curdling when adding. Pour 1-2 tablespoons of the hot sauce into the yogurt and quickly mix to warm it up, then pour the mixture back into the pan, stirring vigorously. Add garam masala, salt, and pepper. Cook for 2-3 minutes on very low heat, avoiding boiling — the sauce should be creamy and well combined.

Ingredients: Natural yogurt, 18% cream, Garam masala, Salt, Black pepper
Tempering the yogurt prevents curdling. Use a metal spoon and stir gently after adding the yogurt; if the sauce starts to separate, remove from heat and stir for a few moments.

Adding the cottage cheese and seasoning

8

Crumble the cheese with your fingers or a fork into pieces about 1-2 cm in size and gently mix it into the hot sauce. Heat for 2-3 minutes to warm the cheese slightly, but do not let it break down completely. Then add the lemon juice and check the taste – season with additional salt or pepper to your preference.

Ingredients: Cottage cheese, lemon juice, Salt, Black pepper
The cheese should remain in chunks, it doesn't need to be completely dissolved. If you want a creamier effect, you can mash some of the cheese with a spoon.

Finishing and serving

9

Transfer the masala to a serving platter or deep plates. Sprinkle with fresh, chopped cilantro and (optional) toasted, chopped cashews. Serve immediately with millet, buckwheat, or naan bread. If the sauce seems too thick, before serving add 1-2 tablespoons of water or yogurt and gently mix.

Ingredients: Coriander, cashew nut
Use a wide platter to maintain the contrast of colors: green vegetables, white cheese, red sauce. Additionally, you can serve lemon slices next to the plate.

Final tips

10

If you are preparing the dish in advance, store the sauce and cottage cheese separately in the fridge for up to 2 days. Heat gently over low heat, adding a little water to prevent burning. Before serving, freshly season with lemon juice and optionally refresh with cilantro.

Ingredients: lemon juice, Coriander
For warming, a wide pan over low heat is best; avoid the microwave, as the cottage cheese may scorch and lose its texture.

Fun Fact

💡

In the Punjab region of India, masala refers to a blend of spices and a technique for preparing aromatic sauces; here it has been combined with local, spring vegetables from Poland, creating a fusion that aligns with the flavors of the season.

Best for

obiad wiosenny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve hot, straight from the pan. It pairs well with millet or buckwheat. For a contrast in textures, add toasted cashews just before serving. Serve a slice of lemon on the side for those who enjoy extra acidity.

🥡 Storage

Store in the refrigerator for a maximum of 48 hours. It's best to separate the cheese from the sauce. Heat gently, stirring and adding a little water or yogurt to regain creaminess. Do not freeze the cottage cheese together with the sauce, as the cottage cheese may change its texture.

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