Mumbai Tawa Pulao

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Loaded with some tantalizing flavors, Tawa Pulao is a delicious and popular recipe from western parts of India, particularly Maharashtra. A wholesome and delectable meal, it finds its origin in the streets of Mumbai; it is said that a couple of decades back, a Pav Bhaji vendor curated this wonderful recipe to put his leftover Bhaji gravy to use. He just added some already cooked rice in the gravy and lo! this beautiful, aromatic and spicy pulao recipe was created, which today, counts amongst the most popular Mumbai Street Food delicacies. And since it is cooked on the same tawa or griddle where Bhaji is cooked, it got its name as the "Tawa Pulao". 

So, ideally this tawa pulao has an already prepared gravy to put to use, however, if we want to relish its tongue-tickling flavors, we can easily prepare it from scratch at our homes. All we need is few basic pantry ingredients along with the most essential, PAV BHAJI MASALA and we are good to go. So, what are waiting for? Let's start with the recipe....



Mumbai Tawa Pulao


INGREDIENTS

  • Cooked and cooled rice - 1 and 1/2 cups
  • Butter - 2 tbsp
  • Vegetable cooking oil - 1 tbsp
  • Cumin seeds - 1 tsp
  • Boiled and cubed potatoes - 1/2 cup
  • Finely chopped onions - 1/2 cup
  • Finely chopped capsicum - 1/4 cup
  • Finely chopped carrots - 1/4 cup
  • Boiled or frozen green peas - 1/4 cup
  • Finely chopped tomatoes - 1 cup
  • Garlic paste - 1/2 tbsp
  • Red chili paste - 1 to 2 tbsp, depending on how spicy you prefer
  • Kashmiri red chili powder - 1 tsp
  • Salt - to taste
  • Turmeric powder - 1/4 tsp
  • Pav Bhaji Masala - 2 to 3 tbsp
  • Lemon juice - 1 tbsp
  • Fresh chopped coriander - for garnish

Also check out our VEGETABLE PULAO, INDO-CHINESE VEGETABLE FRIED RICE and PINEAPPLE CHICKEN FRIED RICE recipe.



Mumbai Tawa Pulao


METHOD

  • Start by heating butter and oil on medium in a kadhai or a flat pan.
  • Add in cumin seeds. Once they sizzle, add onions and saute until translucent.
  • Next, add the garlic paste and cook until onions are slightly browned.
  • Now add chopped carrots and capsicum. Cook covered on low until some oil starts separating.
  • Season with salt, turmeric powder, red chili powder, red chili paste and pav bhaji masala.
  • Cook on medium for 2 to 3 minutes. 
  • Next add the chopped tomatoes. Give a nice stir. Cover and cook on low until oil separates.
  • Use a potato masher to slightly mash the veggies.
  • Next add the boiled/frozen green peas and boiled & cubes potatoes. Give a nice stir. 
  • Slowly and gently add the cooked rice. Mix gently.
  • Sprinkle some lemon juice and garnish with fresh chopped coriander.
  • Serve with some plain yogurt or raita on the side.


Mumbai Tawa Pulao



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