Tuesday, July 24, 2018



When you are pressed for time and want to rustle up a quick meal, one option is for you to make masala bhaat using basmati rice, potatoes and green peas. Make a raita or salad as accompaniment and you are ready to go!

I made this the other day when I was rushed for time and it turned out to be quite delicious! I used frozen peas for convenience. This recipe has been adapted from Potatoes & Green Peas Masala Bhaat by Tarlaji Dalal.

  • Potato, large-sized, 1 
  • Frozen Green Peas, 1/2 cup
  • Long Grained Basmati Rice, 1 cup
  • Ghee/Oil , 1 and 1/2 tbsp
  • Hot Water, 2 and 1/2 cups
  • Chilli Powder, 1/2 tsp
  • Coriander & Cumin Seeds Powder, (Dhania & Jeera Powder) 1 and 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, 1 tbsp for garnish
For the Masala : -
  • Fresh Coconut Gratings, 2 tbsp
  • Ginger, chopped, 1 tsp
  • Green Chillies, roughly chopped, 2
  • Garlic Cloves, 3


Wash and soak the Basmati Rice for about 30 minutes and then drain away the water
Wash, peel and cube the potato
In a small mixer jar, grind together fresh coconut gratings, chopped ginger, chopped green chillies and garlic cloves to a smooth paste/masala using very little water.
Heat the ghee/oil in a deep non-stick kadhai, add the soaked and drained rice and saute for 2 minutes on medium flame
To this, add 2 and 1/2 cups of hot water, cubed potato, green peas, chilli powder, coriander-cumin seeds powder, turmeric powder, salt and the prepared masala. Mix well
Cover and cook on medium flame, stirring occasionally, for 12-15 minutes or till all the water evaporates. Stir the rice gently so that the rice grains don't break and that the rice gets cooked evenly.
Switch off the gas and garnish with finely chopped coriander leaves
Serve hot with accompanying salad or raita

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