Simple Home-Style Pressure Cooker Vegetable Masala Bath

Step 1: Prepare Masala Paste

Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of coriander seeds, 4 dry red chillies, 1/2 teaspoon of black pepper, 1 teaspoon of jeera (cumin seeds), a small piece of cinnamon, 2 cardamoms, 2 cloves, and a small piece of peeled and chopped ginger. Fry these spices for about 1 minute until well roasted. Then add 2 heaped tablespoons of fresh grated coconut and lightly fry for about 30 seconds. Switch off the flame and transfer the roasted spices to a blender jar. Allow it to cool down to room temperature.

Step 2: Grind Masala Paste

Once the spices have cooled, add 1 chopped ripe red tomato to the blender jar. Grind all the ingredients into a smooth paste.

Step 3: Sauté Aromatics and Vegetables

In a pressure cooker, heat 2 tablespoons of ghee and 1 tablespoon of oil. Add 1 teaspoon of jeera (cumin seeds) and a small piece of cinnamon. Once they splutter, add 1 sliced onion, 1/4 teaspoon of hing (asafoetida), and a few curry leaves. Stir-fry the onion until translucent. Then add all the chopped vegetables: frozen green peas, chopped brinjal (soaked in water), chopped carrot, chopped potato, and chopped capsicum. Mix everything well together so the vegetables get lightly fried.

Step 4: Add Masala Paste and Water

Add the ground masala paste to the vegetables in the pressure cooker. Stir-fry the masala paste with the vegetables for about 1 minute. Add 2 1/2 cups of water (adjust based on rice type) to the cooker, rinsing the mixer jar with some water to get all the masala. Add salt to taste and allow the mixture to come to a boil.

Step 5: Add Rice and Pressure Cook

Once the mixture starts boiling again, add a few mint/pudina leaves. Then add 1 cup of washed rice. Mix it well. Cover the pressure cooker with its lid and pressure cook for 1 whistle. Allow the pressure to release naturally.

Step 6: Finish Masala Bath

Once the pressure has released, open the cooker. Gently mix the masala bath with a light hand. Squeeze the juice of half a lemon into it for taste. Finally, garnish with some fresh coriander leaves. Your steaming hot masala bath is ready to be served.

Step 7: Prepare Cucumber Raita

While the masala bath is cooking, prepare the raita. Take homemade dahi/yogurt in a bowl and beat it lightly. Add salt to taste, 1 finely chopped green chilli, and the grated cucumber. Garnish with some finely chopped fresh coriander leaves. For tadka, heat 1/2 teaspoon of oil in a small pan, add a few mustard seeds and jeera (cumin seeds). Once they splutter, pour this tadka on top of the raita.

Step 8: Serve the Meal

Serve the steaming hot vegetable masala bath with the refreshing cucumber raita and some namkeen karabundi for an added crunch.

• Adjust the amount of water based on the type of rice used.

• The addition of mint leaves enhances the flavor significantly.

• Use other vegetables like cauliflower or beans.

• Regular Sona Masuri rice can be used instead of biryani rice.