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Aromatic Goan veg curry with fluffy rice & protein-packed masala omelette - truly soul-satisfying!

A creamy, tangy curry from Goa featuring mixed vegetables simmered in a freshly ground coconut and spice paste. This flavorful dish brings the coastal flavors of Goa to your table and pairs perfectly with steamed rice.
Serving size: 1 serving

Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.

A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Serving size: 1 serving






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Aromatic Goan veg curry with fluffy rice & protein-packed masala omelette - truly soul-satisfying!
This goan dish is perfect for dinner. With 1035.21 calories and 29.32g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Goan Masala Paste
Sauté the Vegetables
Simmer the Curry
Garnish and Serve
Serving size: 1 serving
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Prepare the Egg Mixture
Add Vegetables
Cook the First Omelette
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.
Fold and Finish
Serve and Repeat