Vegetable Pulao, Anda Masala and Cucumber Raita

Ingredients

• 8 large Eggs
• 2 medium Onion (finely chopped)
• 1.5 cup Tomato Puree (from about 3 medium tomatoes)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 4 tbsp Vegetable Oil (divided)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (for color)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 1.25 tsp Salt (or to taste)
• 1.5 cup Water (warm)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least an inch.
   • Bring to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water until cool enough to handle.
   • Peel the eggs carefully and make 2-3 shallow diagonal slits on each one. This helps them absorb the masala flavors.
2. 2

   Sauté the Eggs

   • Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
   • Add the boiled and slit eggs, a pinch of turmeric powder, and a pinch of Kashmiri red chili powder.
   • Sauté for 2-3 minutes, gently tossing, until the eggs are lightly golden and have a slightly crisp, blistered skin. Remove from the pan and set aside.
3. 3

   Prepare the Masala Base

   • In the same pan, add the remaining 3 tbsp of oil.
   • Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds 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.