Vegetable Masala Bath with Cucumber Raita – Pressure Cooker Meal
For Masala Paste
For Masala Bath
For Cucumber Raita
For Raita Tadka
For Serving
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Masala Paste - Roasting 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 cumin seeds, a small piece of cinnamon, 2 cardamoms, 2 cloves, and a small piece of peeled and chopped ginger. Fry these spices until well roasted.
Prepare Masala Paste - Adding Coconut and Grinding
Add 2 heaped tablespoons of fresh grated coconut to the roasted spices and lightly fry for about half a minute. Switch off the heat and transfer the roasted spices to a blender jar. Allow the roasted spices to cool down to room temperature. Add 1 ripe red tomato to the blender jar and grind all ingredients into a smooth paste.
Chop Vegetables
Chop all the vegetables: 1 potato, 1 capsicum, 1 carrot, a few brinjals (soaked in water), 1 onion, and grate 1 cucumber for the raita.
Sauté Aromatics and Vegetables
In a pressure cooker, heat 2 tablespoons of ghee and 1 tablespoon of oil. Add 1 teaspoon of cumin seeds and a small piece of cinnamon. Once they splutter, add 1 sliced onion and stir-fry. Add 1/4 teaspoon of asafoetida and a few curry leaves to the onions and continue to stir-fry. Then add all the chopped vegetables: frozen peas, brinjals, carrots, potatoes, and capsicum. Mix everything well together so the vegetables get lightly fried.
Add Masala Paste and Water
Add the ground masala paste to the vegetables and stir-fry for about a minute to combine well. Add 2 1/2 cups of water (for 1 cup of rice) to the pressure cooker, rinsing the blender jar with some water to get all the masala. Add salt to taste and allow the mixture to come to a boil.
Add Mint and Rice, then Pressure Cook
Once the mixture starts boiling, add a few roughly chopped fresh mint leaves. Then add 1 cup of washed rice (Biryani or Sona Masuri) to the cooker. Mix it well. Cover the pressure cooker with its lid and pressure cook for 1 whistle.
Prepare Cucumber Raita
While the Masala Bath is cooking, prepare the Cucumber Raita. Take about 1 cup of homemade dahi/yogurt and beat it lightly. Add salt to taste, 1 finely chopped green chili, and the grated cucumber. Garnish with finely chopped fresh coriander leaves.
Prepare Raita Tadka
For the raita tadka, heat 1/2 teaspoon of oil in a small pan. Add a few mustard seeds and a few cumin seeds. Once they splutter, pour this tadka on top of the cucumber raita.
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. Squeeze the juice of half a lemon into it for taste and mix again. Garnish with some fresh coriander leaves. Serve the hot Vegetable Masala Bath with Cucumber Raita and some Namkeen/Kara Boondi for a special crunch.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Use different vegetables such as cauliflower or beans
- Use Sona Masuri rice instead of Biryani riceIngredient swap
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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