Soya Aloo Sabzi

1. 1
   prep · ~5 min

   Soak and blanch the soya chunks.

   1.Bring 4 cups of water to a boil in a saucepan.

   2.Add soya chunks and boil for 3 minutes.

   3.Drain and rinse under cold water.

   4.Squeeze out excess water and set aside.

   TIPDon't skip the squeeze — soya chunks retain water and can make the sabzi watery. Press firmly between your palms.
2. 2
   pressure cook · ~10 min

   Pressure cook the potatoes.

   1.Place cubed potatoes in the pressure cooker with 1/4 cup water.

   2.Cook on medium heat for 2 whistles.

   3.Let pressure release naturally, then drain any remaining water.
3. 3
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat oil in a kadai over medium heat until it shimmers.

   2.Add cumin seeds and let them crackle and turn golden, about 30 seconds.

   TIPThe cumin should sizzle instantly on hitting the oil — otherwise your oil isn't hot enough.
4. 4
   saute · ~8 min

   Sauté the onions and aromatics.

   1.Add chopped onions and cook until golden brown, about 5-7 minutes.

   2.Add minced ginger, garlic, and slit green chilies. Sauté until the raw smell disappears, about 1 minute.

   TIPStir frequently and add a splash of water if onions start to stick or burn.
5. 5
   saute · ~11 min

   Cook the tomato masala.

   1.Add chopped tomatoes and cook until they soften completely, about 3 minutes.

   2.Add turmeric powder, red chili powder, coriander powder, and salt.

   3.Sauté the masala until oil separates from the sides, about 8-10 minutes.

   4.Add 3 tablespoons of water if the masala dries out too quickly.

   TIPThis bhunai step is the foundation of a good dry curry — the oil separating means the masala is fully cooked and the raw spice taste is gone.
6. 6
   saute · ~7 min

   Add potatoes and soya chunks.

   1.Add the boiled potato cubes to the masala and stir gently to coat.

   2.Add the squeezed soya chunks and mix well.

   3.Cook on medium-low heat for 5-7 minutes, stirring occasionally, until everything is well coated and heated through.

   TIPKeep the heat on medium-low so the bottom doesn't catch. The sabzi should be semi-dry with no free-floating liquid.
7. 7
   mix · ~1 min

   Finish with garam masala and amchur.

   1.Sprinkle garam masala and amchur powder over the sabzi.

   2.Mix well and cook for 1 more minute.

   3.Turn off the heat.

   TIPAmchur adds a subtle tang that brightens the dish — don't skip it, or use a squeeze of lemon juice if you're out.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

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