Boiling veggies is passé.
We prefer roasting and stir-frying our vegetables, especially delicate asparagus. The flavor of asparagus is rich and mouthwatering when cooked well.
Honestly, I’m known for being opinionated, so let me rant for a paragraph. Usually I try to behave but I feel very strongly about this one. We do not boil, and rarely steam, vegetables. Boiling strips your food of nutrients and leaves them tasteless and soggy – so unless you’re making broth, leave the water in the pipes.
This recipe is a stir-fry, or in India, a sabzi. Sabzi, I think, is simply translated as ‘vegetable’. Here it represents a vegetable dish that is cooked as a stir-fry or dry curry.
Celebrate local offerings while honoring global flavors.
Traditionally, the seasoning I chose would be used for potatoes and beans. We made this with asparagus because I love combining in-season local produce with seasonings from around the world that honor their flavors, history, and culture. I bring it all together in a dish that can be enjoyed by locals and visitors alike.
For example, I designed this asparagus recipe to celebrate the amazing flavors of Punjab, a state in the northwest of India. This whole region, Punjab and its neighbors, combine flavors in a way that’s really indescribable except through their recipes.
You may not recognize some of these ingredients. Amchur (mango) powder is a tangy powder made from dried unripe green mangos. It really adds a unique flavor that you can’t skip in this recipe. If you don’t have a local Indian store, you can order mango powder from Amazon. Kashmiri chili powder is different from the Mexican-style you commonly find at grocery store, so we recommend it, but you CAN sub the common kind. We have our own recipe and a brief explanation for garam masala in another post here or you can find that in some stores, also.
It’s all delicious, rich in flavor, and completely unique.
Asparagus Punjabi Style
- Yield: 6 servings 1x
- Category: vegetable
- Method: stovetop
- Cuisine: Indian, Punjabi
- Diet: Vegetarian
Description
This recipe for Asparagus Punjabi Style celebrates spring and honors the amazing flavors of Punjab, a state in the northwest of India.
Ingredients
3 tablespoons peanut oil (or more, if needed to cover the bottom of the pan)
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 medium red onion, thinly sliced
1/2 medium sweet bell pepper (red, orange or yellow)
1 pound asparagus, cut into 1” pieces
1 teaspoon Kashmiri chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon amchur (mango) powder
1/4 teaspoon kosher salt
1/2 cup water
1 tablespoon fresh lemon juice
Instructions
- Heat the peanut oil on medium-high heat in a large sauté pan. Add the mustard seeds and cumin and sauté until the mustard seeds start to pop (you’ll know it when you see it).
- Add the onion and bell pepper and sauté for 3-5 minutes, or until the onions are translucent.
- Add the asparagus, then the chili powder, garam masala, ground turmeric, amchur powder, and salt and mix well.
- Add the water, lower heat to simmer, and cover. Allow to simmer for 5-7 minutes, or until the asparagus is tender.
- Remove from heat and sprinkle with lemon juice, mix lightly, and serve.
Keywords: Punjab, Punjabi, India, Indian, Pakistan, Pakistani, asparagus, spicy, vegetable, vegetarian, vegan
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