Vegetable Masala Bath - Pressure Cooker Meal

Step 1: Prepare Masala Paste - Dry Roast Spices

Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of coriander seeds, 4 dry red chilies, 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. Lightly fry these spices for about half a minute.

Step 2: Add Coconut and Fry

Once the spices are well roasted, add 2 heaped tablespoons of fresh grated coconut. Lightly fry for another half a minute until fragrant.

Step 3: Grind Masala Paste

Switch off the heat and transfer the roasted spices to a blender jar. Allow it to cool down to room temperature. Add 1 chopped ripe red tomato to the cooled spices and grind everything into a smooth paste.

Step 4: Prepare Pressure Cooker Base

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. Allow the jeera to splutter.

Step 5: Sauté Onions and Aromatics

Add 1 sliced onion and stir-fry until it turns translucent. Then add 1/4 teaspoon of hing/asafoetida and a few curry leaves, and continue to stir-fry for a few seconds.

Step 6: Add Vegetables

Add all the chopped vegetables: frozen peas, chopped brinjal (soaked in water), chopped carrot, chopped potato, and chopped capsicum. Mix everything well together so that the vegetables are lightly fried.

Step 7: Add Ground Masala Paste

Add the prepared ground masala paste to the vegetables in the pressure cooker. Stir-fry the masala paste with the vegetables for about a minute, ensuring it's well combined.

Step 8: Add Water and Salt

Pour 2 1/2 cups of water into the pressure cooker (you can rinse the blender jar with water to get all the masala out). Add salt to taste and allow the mixture to come to a boil.

Step 9: Add Mint and Rice

Once the mixture starts boiling, add a few roughly chopped mint/pudina leaves. Then add 1 cup of washed rice and mix it well with the vegetables and masala.

Step 10: Pressure Cook the Masala Bath

Cover the pressure cooker with its lid. Pressure cook for 1 whistle on medium heat. Once cooked, let the pressure release naturally.

Step 11: Prepare Cucumber Raita

While the masala bath is cooking, prepare the raita. Take about 1 cup of homemade dahi/yogurt and beat it until smooth. Add salt to taste, 1 finely chopped green chili, and 1 grated cucumber. Mix well and garnish with fresh coriander leaves.

Step 12: Prepare Raita Tadka

Heat 1/2 teaspoon of oil in a small pan. Add a few mustard seeds and a few jeera/cumin seeds. Once they splutter, pour this tadka over the prepared cucumber raita.

Step 13: Finish Masala Bath and Serve

Once the pressure is released from the cooker, open the lid. Gently mix the masala bath with a light hand to ensure the rice and vegetables are well combined. Squeeze the juice of half a lemon over the masala bath and mix again. Garnish with fresh coriander leaves. Serve the steaming hot masala bath with cucumber raita and namkeen (karaboondi) for an added crunch.

• You can use any vegetables you have on hand, such as cauliflower or beans.

• Adjust the amount of dry red chilies and green chilies to your spice preference.

• Use regular Sona Masuri rice instead of Biryani rice.

• Add other spices like bay leaf or star anise for a different aroma.