Steamed Basmati Rice, Soya Aloo Sabzi and Cucumber Raita

Ingredients

• 1 cup Soya Chunks (Also known as soya nuggets)
• 3 cup Hot Water (For soaking soya chunks, will be drained)
• 2 medium Potatoes (Peeled and cubed into 1-inch pieces)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 1 cup Tomato Puree (From 2-3 medium tomatoes)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (Adjust to taste)
• 0.75 tsp Garam Masala
• 1 cup Water (For the gravy)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Soya Chunks

   • Place the soya chunks in a large bowl and cover them with 3 cups of hot water. Let them soak for 15 minutes until they become soft and spongy.
   • Drain the hot water completely. Rinse the soaked chunks under cold running water 2-3 times.
   • One by one, take a handful of soya chunks and squeeze out all the excess water. This step is crucial to remove the raw smell and ensure they absorb the masala flavors. Set the squeezed chunks aside.
2. 2

   Sauté the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Stir in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
3. 3

   Add Spices and Vegetables

   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 1 minute until fragrant.

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.