Soya chunks Aloo Posto

Ingredients

• 1 medium sized boiled potatoes peeled and cut into cubes
• 1 cup soaked soya chunks
• 5 tsp khus-khus
• 1 small chopped onion
• 1 chopped tomato
• 2-3 slit green chillies
• 1 bay leaf
• 1 dried red chilli
• Salt to taste
• Half tsp sugar
• Mustard oil
• Half tsp kalounji
• Lukewarm water as required for gravy

Steps

1. Soak the khus-khus in a little water for about an hour. Put it into a grinding jar with a piece of onion, a green chilli and some salt, and grind to a smooth, fine paste. Set the paste aside.
2. Leave the soya chunks in hot water for about 2 hours, then squeeze them to drain out the excess water and set aside. Cut the boiled potato into pieces and add those too.
3. Put some oil in a pan. Once hot, add the potato and soya chunks, sprinkle with salt and shallow-fry for about 2 to 3 minutes. Set them aside.
4. In the same pan, add another 4 tbsp mustard oil. When hot, add the kalounji, bay leaf and dried red chilli. Allow them to splutter for a while, then put in the chopped tomatoes.
5. Once the tomatoes are tender, add grated or chopped onion and the slit green chillies. Sprinkle in salt, mix thoroughly and fry until the tomatoes are tender and the onion is translucent.
6. Return the fried potatoes and soya chunks to the pan. Mix them well with the masala and fry everything for about 5 minutes.
7. Mix in the khus-khus, or posto, paste thoroughly and cook for another 5 minutes over a low flame.
8. Thoroughly mix in half a cup of lukewarm water along with some salt and sugar. Cover the pan and cook over a low flame for about 5 to 7 minutes.
9. When the gravy has thickened, turn off the flame. Add some mustard oil over the top, mix and serve with piping-hot steamed rice.