This popular Mumbai street food transforms simple rice into a flavor-packed meal. Cooked rice is tossed on a hot griddle with buttery vegetables and a special pav bhaji masala, creating a vibrant and satisfying one-pot dish.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
509cal
10gprotein
80gcarbs
17g
Ingredients
1.5 cup basmati rice (Yields about 4-4.5 cups cooked rice. Use day-old, refrigerated rice for best results.)
3 tbsp butter (Salted or unsalted is fine.)
2 tbsp sunflower oil
1 tsp cumin seeds
1 large onion (Finely chopped, about 1.5 cups.)
1 tbsp ginger-garlic paste
2 pcs green chilli (Finely chopped, adjust to your spice preference.)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic Tawa Pulao with cool, creamy raita. Quick to make and energy-giving for busy afternoons!
This indian dish is perfect for lunch. With 599.11 calories and 14.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 medium potato (Boiled, peeled, and cut into small cubes.)
0.5 cup green peas (Fresh or frozen.)
0.5 tsp turmeric powder
1 tsp kashmiri red chilli powder (Gives good color without too much heat. Adjust to taste.)
2.5 tbsp pav bhaji masala (This is the key spice blend; use a good quality brand.)
1.5 tsp salt (Adjust to taste.)
0.25 cup water (To help cook the masala.)
1 tbsp lemon juice (Freshly squeezed.)
3 tbsp coriander leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare Rice and Sauté Aromatics
If not using leftover rice, cook 1.5 cups of basmati rice until each grain is separate. Spread on a plate to cool completely.
Heat butter and oil in a large, heavy-bottomed pan or a tawa over medium-high heat.
Once the butter melts, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
Stir in the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
2
Cook Vegetables and Masala
Add the chopped capsicum and tomatoes to the pan. Cook for 4-5 minutes, stirring often.
Using the back of your spatula, lightly mash the tomatoes as they cook to create a thick base.
Add the turmeric powder, Kashmiri red chilli powder, pav bhaji masala, and salt. Stir well and cook for 1 minute.
Pour in 1/4 cup of water, mix, and continue to cook for 2-3 minutes until the mixture thickens and oil begins to separate from the masala.
Add the boiled potato cubes and green peas. Gently mix to coat them evenly with the masala.
3
Combine with Rice
Fluff the cooled rice with a fork to separate the grains.
Add the cooked rice to the pan with the vegetable masala.
Gently toss everything together using a light hand or two spatulas, ensuring you don't break the rice grains. Continue until the rice is uniformly colored and coated with the masala.
Increase the flame to high and stir-fry for 2-3 minutes, tossing continuously. This step gives the pulao its characteristic smoky, street-style flavor.
4
Garnish and Serve
Turn off the heat. Drizzle the fresh lemon juice over the pulao.
Garnish generously with freshly chopped coriander leaves.
Give it one final, gentle mix.
Serve the Tawa Pulao hot, traditionally accompanied by a side of cooling raita, papad, and a lemon wedge.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
