Tawa Pulao

• Produce

  • 1/4 cup Carrot
  • 2 tbsp Cilantro
  • 1 Green chili
  • 1/4 cup Green peas
  • 1/2 cup Green pepper
  • 1 Lemon, juice of half
  • 1 Red onion, medium
  • 1 Tomato, medium

• Condiments

  • 2 tsp Ginger-garlic paste

• Pasta & Grains

  • 3 cups Rice [i used basmati, cooked

• Baking & Spices

  • 1 Salt

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 3 tbsp Butter, salted

• Other

  • 2 teaspoons pav bhaji masala

Found on cookwithmanali.com

Description

Ingredients

• 3 cups cooked rice [i used basmati]
• 3 tablespoons salted butter
• 1 teaspoon cumin seeds
• 2 teaspoons ginger-garlic paste
• 1-2 green chili, sliced in half
• 1 red onion, medium, finely chopped
• ¼ cup green peas
• ¼ cup carrot
• 1 tomato, medium, chopped
• ½ cup chopped green pepper
• 2 teaspoons pav bhaji masala
• juice of half lemon [ a large lemon]
• 2 tablespoons chopped cilantro
• salt, to taste

Directions

• Melt butter in a pan on medium heat. Once the butter is melted and hot, add cumin seeds and let them sizzle.
• At this point add ginger garlic paste, sliced green chili and cook the ginger garlic paste till theres no raw smell. This may take 2-3 minutes.
• Add finely chopped onion next and cook till they start turning light brown in color.
• Add chopped tomato and mix till well combined. Cook it for a minute or so.
• Add salt, pav bhaji masala and mix. Also add the carrot and green peas. I used frozen carrots and peas.
• Cook the tawa masala for 4-5 minutes till tomatoes are all mushy and done and oil starts oozing out of the mixture.
• Add cooked rice to the tawa masala and mix till all the rice is well coated with the masala.
• Cook for a minute and then add chopped green pepper and cook for another 1-2 minutes. You want the peppers to remain crunchy.
• Squeeze in some fresh lemon juice, mix and garnish with chopped cilantro before serving.

Nutrition