Category: One Pot Meals

Delicious Instant Pot Indian Recipes: Easy and Healthy One Pot Meals

In the hustle and bustle of modern life, finding time to cook nutritious and delicious meals can be a challenge. Thankfully, instant pot Indian recipes offer a convenient solution, allowing you to prepare a variety of flavorful dishes with minimal effort.

Whether you’re looking for Indian instant pot recipes or need instant pot recipes Indian style, these instant pot healthy vegetarian recipes will satisfy your cravings and make meal prep a breeze. Let’s dive into a selection of one pot meals that are easy to make and packed with nutrition.

Vegetable Biryani

Vegetable Biryani is a fragrant rice dish cooked with a medley of vegetables and spices. This dish is a star among instant pot Indian recipes because it combines all the ingredients in one pot, making it an ideal choice for one pot meals. Simply sauté the spices and vegetables, add rice and water, and let the instant pot do the rest. This is one of the best instant pot Indian vegetarian recipes that is both satisfying and easy to prepare.

Dal Tadka

Dal Tadka is a comforting Indian dal recipe dish that is a staple in many Indian households. Using an instant pot, you can quickly cook the lentils with tomatoes, and a blend of spices. This dish exemplifies Indian instant pot recipes, providing a rich and flavorful meal with minimal effort. Serve it with rice or roti for a complete and nutritious one pot vegetarian meal.

Enhancing Your One Pot Meals

To elevate your instant pot Indian recipes, consider incorporating a variety of dishes from related categories. Healthy one pot meals like quinoa khichdi or vegetable stew can provide a nutritious balance to your menu. For those seeking easy one pot meals, try recipes like pulao or chickpea curry, which are quick to prepare and full of flavor. Including instant pot Indian recipes vegetarian dishes like aloo gobi or palak paneer can add variety and ensure you have a well-rounded selection of dishes.

More Instant Pot Recipes Indian Style

Chole (Chickpea Curry)

Chole is a popular North Indian dish made with chickpeas cooked in a spiced tomato gravy. This dish is perfect for instant pot recipes Indian style, as the instant pot helps tenderize the chickpeas while infusing them with rich flavors. It’s a fantastic option for instant pot vegetarian recipes Indian that are both hearty and delicious.

Rajma (Kidney Bean Curry)

Rajma is a comforting kidney bean curry that is ideal for one pot meals. Using an instant pot, you can cook the beans to perfection, ensuring they absorb all the wonderful spices. This dish is a highlight among instant pot Indian recipes vegetarian, providing a wholesome and satisfying meal.

Sweet Endings: Instant Pot Desserts

Kheer

Kheer, a traditional Indian rice pudding, can be effortlessly prepared using an instant pot. This dessert, made with milk, rice, and sugar, is flavored with cardamom and garnished with nuts. It’s a delightful addition to your repertoire of instant pot Indian recipes.

Halwa

Halwa is a sweet dish made from semolina, ghee, and sugar. Cooking it in an instant pot saves time and ensures a smooth, creamy texture. This indian dessert recipes is a wonderful example of instant pot recipes Indian style that can be enjoyed by the whole family.

Frequently Asked Questions (FAQs)

Q: What are some popular instant pot Indian recipes?

A: Some popular instant pot Indian recipes include Vegetable Biryani, Dal Tadka, Chole, Rajma, Kheer, and Halwa. These dishes are flavorful and easy to prepare.

Q: How can I make traditional Indian recipes in an instant pot?

A: To make traditional vegetarian Indian recipes in an instant pot, adapt your cooking method to use the sauté and pressure cook functions. Recipes like Vegetable Biryani and Dal Tadka are perfect examples of instant pot Indian recipes.

Q: What are some easy one pot meals using an instant pot?

A: Some easy one pot meals using an instant pot include Pulao, Chickpea Curry, and Quinoa Khichdi. These recipes require minimal preparation and cook quickly in the instant pot.

Q: Can I prepare healthy one pot meals in an instant pot?

A: Yes, you can prepare healthy one pot meals in an instant pot. Dishes like Vegetable Stew, Quinoa Khichdi, and Lentil Soup are nutritious options that are easy to make.

Q: What are some vegetarian instant pot recipes Indian style?

A: Some vegetarian instant pot recipes Indian style include Aloo Gobi, Palak Paneer, and Rajma. These dishes are rich in flavor and easy to prepare using an instant pot.

Conclusion

Instant pot Indian recipes offer a convenient and delicious way to enjoy the rich flavors of Indian cuisine. Whether you’re looking for instant pot Indian vegetarian recipes, specific instant pot recipes Indian style, or healthy one pot meals, these dishes provide a variety of options to suit every taste. So, gather your ingredients, try out these recipes, and enjoy the ease and flavor of one pot meals. Happy cooking and happy eating!

By incorporating these recipes into your meal plan, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re preparing main courses, sides, or desserts, there’s an instant pot recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

Red Lentil Dal (Instant Pot Recipe)
Red Lentil Dal – Instant Pot

Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make.
I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why haven’t I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest.
After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us.
Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you don’t have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime.
This recipe will serve 3.

4.15 from 14 votes

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Prep Time 5 minutes
Cook Time 10 minutes

Course Soup
Cuisine Indian

Servings 0

Ingredients

½ cup red lentils
1 Tbsp oil
½ tsp cumin seeds
½ tsp mustard seeds
⅛ tsp asafetida
2 dry red chilies
1 Tbsp thinly sliced ginger
½ cup chopped tomato
¼ tsp turmeric
¼ tsp red chili powder
1 tsp salt
2 cup water

Instructions

Wash lentils changing water few times.
I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing.
Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft.
Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes.
Dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.
Take dal out in serving bowl and garnish with ginger and red chilies.
Serve hot.

Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food

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Instant Pot Red Lentil Dal: A Quick and Flavorful Meal

Red Lentil Dal is a nutritious and flavorful dish made from red lentils, which are rich in protein, fibre, and essential nutrients. It is suitable for individuals with diabetes, as it has a low glycemic index and helps regulate blood sugar levels. Additionally, it is gluten-free, making it suitable for those with gluten intolerance or celiac disease.

This dish can be easily prepared in an Instant Pot, allowing for quick and convenient cooking. It is low in fat, making it a healthy option for those looking to reduce their fat intake. As a vegan dish, it does not contain any animal products, making it suitable for those following a plant-based diet.

The dish is typically prepared by cooking red lentils with a variety of vegetables, such as tomatoes, and spinach, in a flavorful curry or gravy made from spices like cumin, coriander, turmeric, and ginger. The result is a hearty and satisfying meal that is both delicious and nutritious.

Instant Pot Red Lentil Dal, also known as Masoor Dal, is a popular Indian lentil dish known for its simplicity, flavor, and quick preparation. This Instant Pot Red Lentil Dal recipe offers a convenient way to enjoy the rich flavors of lentils infused with aromatic spices in a fraction of the time. Perfect for busy weeknights or whenever you’re craving a hearty and nutritious meal, this dish is sure to become a staple in your recipe repertoire.

Step 1: Preparation of Lentils

Begin by rinsing the red lentils (masoor dal) under cold water until the water runs clear. This step helps remove any impurities and starch from the lentils, ensuring they cook evenly and maintain their shape. Once rinsed, drain the lentils and set them aside while you prepare the other ingredients.

Step 2: Sautéing Aromatics

To infuse the dal with flavor, heat oil or ghee in the Instant Pot using the “Sauté” function. Add aromatics such as cumin seeds, mustard seeds, and dried red chilies to the hot oil, allowing them to sizzle and release their fragrance. Then, add ginger, sautéing until they turn golden brown and aromatic.

Step 3: Adding Spices

Next, it’s time to add a medley of spices to the Instant Pot to create a robust flavor base for the dal. Incorporate ground turmeric, ground coriander, ground cumin, and red chili powder, stirring well to coat the aromatics. Toasting the spices in oil helps enhance their flavors and aromas, elevating the taste of the dal.

Step 4: Cooking Lentils in Instant Pot

Once the spices are well-incorporated, add the rinsed red lentils to the Instant Pot, stirring to coat them with the aromatic spice mixture. Pour in water or vegetable broth, ensuring that the lentils are fully submerged. Close the lid of the Instant Pot and set it to “Pressure Cook” mode, cooking the dal for the specified time until the lentils are tender and cooked through.

Step 5: Natural Pressure Release

After the cooking cycle is complete, allow the Instant Pot to naturally release pressure for a few minutes before carefully opening the lid. This gradual release of pressure helps prevent the dal from splattering and ensures that the lentils are fully cooked and tender. Once the pressure has been released, gently stir the dal to combine the flavors.

Step 6: Adjusting Consistency and Seasoning

At this stage, you can adjust the consistency of the dal by adding more water or broth if desired. Taste the dal and adjust the seasoning by adding salt and freshly ground black pepper according to your preferences. For added freshness, squeeze in a splash of lemon juice or garnish with chopped cilantro leaves before serving.

Step 7: Serving and Enjoying

Serve the Instant Pot Red Lentil Dal hot, garnished with additional cilantro leaves for a pop of color and freshness. This versatile dish pairs well with steamed rice, naan bread, or roti, making it a satisfying and wholesome meal option for any occasion.

Tips for Perfect Instant Pot Red Lentil Dal

Rinse Lentils Thoroughly: Be sure to rinse the red lentils thoroughly under cold water before cooking to remove any dirt or debris.

Control Spice Level: Adjust the amount of red chili powder and dried red chilies according to your spice tolerance. For a milder dal, reduce the amount of chili powder or omit the dried red chilies altogether.

Experiment with Spices: Feel free to customize the spice blend to suit your taste preferences. Additions such as garam masala, cinnamon, or cloves can add depth and complexity to the flavor profile of the dal.

Variations of Instant Pot Red Lentil Dal

Coconut Red Lentil Dal: Incorporate coconut milk or coconut cream into the dal for a creamy and indulgent variation with a hint of sweetness.

Spinach Red Lentil Dal: Add fresh spinach leaves to the dal during the cooking process for an extra dose of greens and nutrition.

Tadka Tempering: Elevate the flavor of the dal by adding a tadka (tempering) of ghee, cumin seeds, and dried red chilies to the finished dish before serving.

Benefits of Instant Pot Red Lentil Dal

High in Protein: Red lentils are a rich source of plant-based protein, making this dal an excellent option for vegetarians and vegans.

Rich in Fiber: Lentils are also high in dietary fiber, which helps promote digestive health and keeps you feeling full and satisfied.

Quick and Convenient: Cooking dal in the Instant Pot drastically reduces the cooking time compared to traditional stovetop methods, making it a convenient option for busy lifestyles.

Frequently Asked Questions (FAQs)

Can I use other types of lentils for this recipe?

Yes, you can substitute other varieties of lentils such as green lentils or brown lentils for the red lentils in this recipe, although the cooking time may vary.

Can I make this recipe on the stovetop instead of using an Instant Pot?

Absolutely! Simply follow the same steps using a large pot or saucepan on the stovetop, adjusting the cooking time as needed until the lentils are tender.

Can I freeze leftover dal for later?

Yes, you can freeze leftover dal in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating and serving.

Explore more delightful Indian recipes on Manjula’s Kitchen, such as Chana Masala for another culinary adventure.
September 6, 2023
Lauki Vadi Ki Sabji
Lauki Vadi Ki Sabji

Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis.

5 from 3 votes

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Prep Time 10 minutes
Cook Time 10 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Equipment
Instant Pot

Ingredients

4 cup laucki
bottle gourd, peeled and cut into byte size cubes
1/3 cup
moong dal vadi

broken into small pieces
3/4 cup tomato puree
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tbsp coriander powder dhania
1/4 tsp turmeric haldi
1/2 tsp red chili powder
1 tsp salt
1/4 tsp garam masala
1/2 cup water

Instructions

I am using instant pot; I am using the instant pot instead of pressure-cooker. Not
for saving time but ease of use.
Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1minute. take out the vadies from instant pot.
Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil.
Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.)
Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala.

Video

Notes
I like to serve this with roti or rice. This makes a very satisfying meal.
Enjoy! Thank you

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Lauki Vadi Ki Sabji: A Flavorful Indian Delight

Lauki Vadi Ki Sabji is a traditional Indian dish made primarily with bottle gourd (Lauki), lentil nuggets (Vadi), and a variety of spices cooked in a curry or gravy. It is a popular dish among individuals following a vegan, gluten-free, and low-fat diet, making it suitable for those with dietary restrictions such as diabetes.

The dish typically involves cooking lentil nuggets with bottle gourd and various vegetables in a flavorful curry or gravy made with spices such as cumin, coriander, turmeric, and ginger. It can be easily prepared in an Instant Pot for a quicker cooking process while retaining its nutritional value and flavors.

Lauki Vadi Ki Sabji provides a wholesome meal option packed with protein from lentils, fibre from vegetables, and essential nutrients, making it a nutritious and satisfying choice for individuals seeking a balanced diet.

Lauki Vadi Ki Sabji is a traditional Indian dish made with bottle gourd (lauki) and sun-dried lentil dumplings (vadi). This Lauki Vadi Ki Sabji recipe combines the subtle flavors of lauki with the richness of vadi to create a hearty and nutritious dish that’s bursting with flavor. With its simple yet satisfying taste, Lauki Vadi Ki Sabji is a popular choice for everyday meals in Indian households.

Step 1: Preparing the Vadi

To begin, soak the sun-dried lentil dumplings (vadi) in water for about 15-20 minutes until they become soft and pliable. Once softened, squeeze out any excess water from the vadi and set them aside. This step helps ensure that the vadi cook evenly and absorb the flavors of the dish.

Step 2: Preparing the Lauki

Peel the bottle gourd (lauki) and cut it into small cubes or slices, depending on your preference. Lauki tends to cook quickly, so it’s essential to cut it into uniform pieces to ensure even cooking. Rinse the chopped lauki under cold water to remove any dirt or impurities before using it in the recipe.

Step 3: Tempering and Cooking

In a pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and asafoetida (hing) to the hot oil. Allow the seeds to crackle and release their aroma before adding finely chopped green chilies adding minced ginger for added flavor.

Step 4: Adding Spices and Lauki

Once the spices such as turmeric powder, coriander powder, red chili powder, and garam masala to the pan, stirring well to coat with the aromatic spices. Add the chopped lauki to the pan, stirring to combine with the spices. Cover the pan and let the lauki cook until it becomes tender but still retains its shape.

Step 5: Incorporating the Vadi

Once the lauki is cooked, add the soaked and squeezed vadi to the pan, gently mixing them with the cooked lauki and spices. Allow the vadi to simmer in the gravy for a few minutes, allowing them to absorb the flavors of the dish. Adjust the consistency of the gravy by adding water as needed to achieve the desired thickness.

Step 6: Garnishing and Serving

Before serving, garnish the Lauki Vadi Ki Sabji with freshly chopped cilantro leaves for a burst of freshness and color. Serve the sabji hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

Tips for Perfect Lauki Vadi Ki Sabji
- Soaking Vadi: Ensure to soak the vadi in water until they become soft and pliable before adding them to the sabji. This step helps prevent the vadi from being too hard or chewy after cooking.
- Cutting Lauki: Cut the bottle gourd into uniform pieces to ensure even cooking. Avoid overcooking the lauki as it can become mushy and lose its texture.
- Adjusting Spice Level: Customize the spice level of the sabji according to your taste preferences by adjusting the amount of red chili powder and green chilies used in the recipe.
Variations of Lauki Vadi Ki Sabji
- Adding Tomatoes: Enhance the flavor of the sabji by adding chopped tomatoes along with the Tomatoes add a tangy twist to the dish and complement the earthy flavors of the lauki and vadi.
- Coconut Gravy: For a richer and creamier gravy, add coconut milk or grated coconut to the sabji. Coconut adds a hint of sweetness and depth to the dish, making it more indulgent.
Benefits of Lauki Vadi Ki Sabji
- Nutrient-Rich: Lauki is low in calories and rich in essential nutrients such as vitamins, minerals, and dietary fiber, making it a healthy addition to your diet.
- Protein-Packed: Vadi provides a good source of plant-based protein, essential for muscle repair and growth, making Lauki Vadi Ki Sabji a nutritious meal option for vegetarians.
- Digestive Aid: Lauki is known for its digestive properties and is often included in Indian cuisine to aid in digestion and promote gut health.
Frequently Asked Questions (FAQs)

Can I use store-bought vadi for this recipe?
- Yes, you can use store-bought sun-dried lentil dumplings (vadi) for convenience. However, homemade vadi may have a fresher flavor and texture.
Can I make Lauki Vadi Ki Sabji ahead of time?
- Yes, you can prepare the sabji in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Is Lauki Vadi Ki Sabji vegan-friendly?
- Yes, Lauki Vadi Ki Sabji can be made vegan by using oil instead of ghee for tempering and omitting any dairy-based garnishes.
Explore more delightful Indian recipes on Manjula’s Kitchen, such as Aloo Baingan for another culinary adventure.
May 25, 2019
Tawa Pulao Mumbai Style (Pav Bhaji Pulao)
Tawa Pulao Mumbai Style, Pav Bhaji Pulao

Tawa Pulao is a popular street dish of Mumbai that is very similar in style to Pav Bhaji. The secret behind this flavorful Tawa Pulao is that it’s mixture of spices that creates the perfect balance of flavors. The recipe incorporates vegetables that are still crunchy and not mushy like Pav Bhaji. This is a one dish meal and also a good lunch box meal.

5 from 5 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

3 cup plain rice cooked
2 cup tomatoes chopped
1 cup potatoes cubed into small pieces
1 cup cauliflower floret in small pieces
1/2 cup green peas I am using frozen peas
1/4 cup carrots cubed into small pieces
1 Tbsp ginger thinly sliced
1 Tbsp green chili cut into small pieces
3 Tbsp oil
1 tsp cumin seeds jeera
1/2 tsp red chili powder
1/4 tsp turmeric haldi
1-1/2 tsp salt
1-1/2 Tbsp fennel seed powder saunf
2 tsp garam masala
1 Tbsp lemon juice
1/4 cup cilantro chopped, hara dhania

Instructions

Boil the vegetables, potatoes, cauliflower, carrot, and green peas in 2 cups of water till they are tender and not mushy. Drain the water and set aside.
Heat the oil in a wide flat frying pan, on medium heat, oil should be moderately hot add cumin seeds, as cumin seeds crack add tomatoes, and cook till they are very soft and tender.
Add all the spices except garam masala, add turmeric, red chili powder, fennel seeds, ginger, green chili, and salt mix it well.
Add the vegetables, mix it and let it cook for few minutes.
Add the cooked rice mix it well, if it looks dry add little water and mix it very gently and let it cook for few minutes, keep stirring.
Turn off the heat, add garam masala, cilantro, and lemon juice, and stir gently making sure rice and vegetables are coated with spices evenly.

Notes
Notes: I said I am making Pav Bhaji Pulao, then where is Pav Bhaji masala, fennel seed powder and garam masala together makes a Pav Bhaji Masala.
Most of the time I add garam masala in the end, I don’t like to add the garam masala in beginning and cook with. When you add garam masala in the end it gives batter taste and aroma.
I like to serve Tawa Pulao with yogurt.
This recipe is so convenient that you can even use left over rice to make it.

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Mumbai Style Tawa Pulao Recipe: Mastering Art of Pav Bhaji Pulao

Tawa Pulao, a beloved street food from Mumbai, bears a resemblance to Pav Bhaji but stands out with its unique blend of spices, offering a perfect balance of flavors. Tawa Pulao is a gluten-free, quick & easy rice-based vegan street food that is ideal as a lunch box option.

1. Vegetable Preparation: Boiling and Draining for Perfect Tawa Pulao

To embark on your journey of how to make pav bhaji pulao, start by boiling a medley of vegetables – potatoes, cauliflower, carrot, and green peas – in 2 cups of water until they reach a tender yet firm consistency, ensuring they don’t become mushy. Once cooked to perfection, drain the water and set the vegetables aside, ready to infuse their flavors into the tantalizing tawa pulao.

2. Flavorful Sauté: Tawa Pulao Recipe Mumbai Style

In a wide flat frying pan, heat oil over medium heat until moderately hot. Infuse the essence of Mumbai into your tawa pulao by adding cumin seeds to the sizzling oil. As the cumin seeds crackle, introduce tomatoes and cook until they reach a soft and tender state, releasing their rich flavors into the mix.

3. Spiced Symphony: Seasoning Your Tava Pulao with Mumbai’s Flavors

Elevate the aroma and taste of your tawa pulao by adding an array of spices. Sprinkle turmeric, red chili powder, and fennel seeds into the pan, along with ginger, green chilli, and salt. Stirring well, ensure the spices coat the ingredients evenly, infusing the pulao with Mumbai’s signature spice profile.

4. Vegetable Fusion: Introducing the Cooked Vegetables into Tava Pulao

Once the spices have melded into a fragrant blend, introduce the boiled vegetables into the pan. Mix them gently with the spice-infused base and allow them to cook together for a few minutes, allowing the flavors to intermingle and elevate the essence of Mumbai-style tawa pulao.

5. Rice Integration: Blending Cooked Rice for the Perfect Tawa Pulav Texture

Add the cooked rice to the pan, gently folding it into the vegetable-spice mixture. If the pulao appears dry, add a splash of water to achieve the desired consistency. Allow the rice and vegetables to cook together for a few minutes, stirring continuously to ensure even distribution of flavors.

6. Final Touch: Infusing Mumbai’s Essence with Garam Masala and Fresh Herbs

As the aroma of your tawa pulao fills the air, turn off the heat and add a dash of garam masala, freshly chopped cilantro, and a squeeze of lemon juice. Gently stir the pulao, ensuring every grain of rice and every vegetable is coated with the aromatic blend of spices. This final touch infuses your pav bhaji pulao with Mumbai’s essence, ready to tantalize your taste buds.

Unlock the flavors of Mumbai with this authentic tawa pulao recipe, perfect for any occasion. Whether you call it tava pulao, tawa pulav, or tawa pulao, this Mumbai-style delicacy is sure to become a favorite in your culinary repertoire. Enjoy the convenience of this versatile recipe, perfect for using leftover rice and satisfying your craving for Mumbai’s street food delights.

If you loved this tawa pulao recipe mumbai style then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.
October 27, 2018
Basil Flavored Vegetable and Rice Casserole
Recipe submitted by Hidemi Walsh
Basil Flavored Vegetable and Rice Casserole

Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.

No ratings yet

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Course rice
Cuisine Indian

Servings 0

Ingredients

Ingredients:
2 cups Cooked White Long Grain Rice
1/4 Medium Onion
1/2 cup Diced Carrot
1/4 lb Green Beans
1/2lb Sweet Potato
2 tablespoons Olive Oil
1 tablespoon All-purpose flour
1 cup Soymilk, unsweetened
1 teaspoon Dried Basil
1/4 cup Panko

Instructions

Method
Mince onion.
Peel sweet potato and dice.
Cut green beans into half inch length.
Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
Sprinkle panko on top.
Bake at 425 degrees F for 15- 20 minutes or until browned.

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October 4, 2012