non-vegetariandairy-free
maharashtrian
Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
65 min
894 cal
49gProtein
66gCarbs
51gFat
3Recipes
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Aromatic, perfectly spiced Masale Bhaat – a soul-satisfying, one-pot wonder that's pure comfort food.
A fragrant one-pot rice dish from Maharashtra, cooked with a medley of vegetables and the unique, aromatic goda masala. It’s a comforting and hearty meal, perfect for a wholesome lunch or dinner.
Serving size: 1 cup
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Aromatic, perfectly spiced Masale Bhaat – a soul-satisfying, one-pot wonder that's pure comfort food.
This maharashtrian dish is perfect for lunch or dinner. With 576.81 calories and 11.31g of protein per serving, it's a high-fiber option for your meal plan.
Preparation: Rinse the rice under running water until it runs clear. Soak the rice in ample water for 20-30 minutes. Drain completely and set aside. Meanwhile, prep all your vegetables.
Tempering and Sautéing Aromatics: Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and cashews. Sauté for 30-40 seconds until the cashews turn light golden.
Cook Vegetables: Add the sliced onions and sauté for 3-4 minutes until they become translucent. Add the ginger-garlic paste and green chilies, and cook for another minute. Now, add the cubed potatoes, eggplant, and ivy gourd. Sauté for 4-5 minutes, stirring occasionally.
Add Spices and Rice: Add the green peas. Lower the heat and add turmeric powder, red chili powder, and the star ingredient, goda masala. Mix well and cook for 30 seconds. Add the drained rice and gently sauté for 1-2 minutes, ensuring the grains are coated with the spices without breaking them.
Pressure Cook: Pour in 3 cups of hot water. Add the tamarind pulp, jaggery, and salt. Stir gently to combine everything. Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles (about 10-12 minutes).
Rest and Garnish: Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly cooked, non-mushy rice. Once the pressure has settled, open the lid. Let the rice rest for 5 minutes, then gently fluff it with a fork.
Serve: Drizzle with ghee (if using). Garnish generously with freshly grated coconut and chopped coriander leaves. Serve hot with a side of plain yogurt, raita, or a simple koshimbir (salad).