Tawa Polao

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Preparation time
10 mins
Cooking time
5 mins
Difficulty
easy
Serves
2 people
Meal course
Breakfast
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Posted on
3 cup
Cooked rice (basmati preferred)
3 diced
Onion
1 1/2 Tables spoon
Tomato paste
1 cup
Mixed Vegetables (carrot, beans, cabbage)
1 minced
Green Chilli
1 inch
Ginger
3 cloves
Garlic
1/4 tea spoon
Turmeric powder
1 tea spoon
Red chilli powder
1/2 tea spoon
Pav bhaji masala
1 tea spoon
Lemon juice
1 tea spoon
Salt to taste
5 Nos
Curry leaves
2 Tables spoon
Butter
3 stick
Coriander leaves (chopped for garnishing)
2 Nos
Red chilli
1/4 tea spoon
Mustard seeds
1 tea spoon
Cumin seeds
1/2 tea spoon
Garam masala
Tawa Polao

Tawa Pulao is a simple rice preparation  made over a hot tawa with rice smothered in butter, mixed vegetable and Pav bhaji masala, also a popular Mumbai street food. Well, I’ve never been to Mumbai nor tasted this dish but was inspired to try after watching Chef Sanjeev Kapoor making it.  Turn your leftover cooked rice into something fancy for next day’s lunch box.  To be frank it tastes a lot better the next day with all the masala soaked in the rice.

  1. Too many choices, lets get into the recipe. Heat butter in a wide Tawa- that’s right! Make sure you use a wide tawa. Splutter mustard seeds, cumin seeds, red chili and whole garam masala. Add the chopped onions, green chili, ginger and garlic. Let them fry for few minutes.
  2. Now add tomato paste, followed by mixed veggies.
  3. Let them cook for few minutes (if using frozen veggies) and then add turmeric powder, red chili powder, salt and garam masala powder. Remember use less salt at this stage as your pav bhaji masala includes salt too.
  4. Now add the rice, coriander and curry leaves. From this stage put your flame to the lowest setting.
  5. Here comes the secret ingredient! Add the Pav bhaji masala powder and stir-fry. Once the masala sticks to the rice, check for salt, sprinkle the lemon juice and garnish with some extra coriander leaves.
  6. Serve plain or with raita. To be brutally honest, this dish still tasted good when substituted with a teaspoon of crushed dry mint leaves in the place of Pav bhaji masala. So, go for it even if you don’t have pav masala

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