Dal Puri, Aloo Tamatar Sabzi and Cucumber Raita

Ingredients

• 500 g Potatoes (about 4 medium, boiled, peeled, and roughly crumbled)
• 250 g Tomatoes (about 3 medium, pureed)
• 1 large Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed)
• 1.25 tsp Salt (or to taste)
• 2 cup Water (hot)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Heat oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Then, add the hing and stir for a few seconds.

2. 2

   Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

3. 3

   Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to prevent the spices from burning.

4. 4

   Pour in the tomato puree and mix well. Increase the heat to medium and cook the masala, stirring occasionally, for about 6-8 minutes until it thickens and you see oil separating from the sides.

5. 5

   Add the crumbled boiled potatoes and salt. Gently mix to coat the potatoes with the masala. Sauté for 2 minutes, allowing the potatoes to absorb the flavors.

6. 6

   Pour in 2 cups of hot water and stir well. Bring the curry to a rolling boil. Once boiling, reduce the heat to low.

7. 7

   Cover the pan and let the curry simmer for 8-10 minutes. During this time, use the back of your spoon to gently mash a few potato chunks against the side of the pan. This will naturally thicken the gravy.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.