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    Home » Recipe » Cooking Style » Easy Recipes » Tawa Pulao (vegetarian, gluten-free)

    Posted on: Oct 6, 2021 by honeywhatscooking · Leave a Comment

    Tawa Pulao (vegetarian, gluten-free)

    29 shares
    Jump to Recipe

    Mumbai-style Tawa Pulao is Indian street food that consists of sauteed vegetables, pav bhaji masala, and rice. My version uses brown rice.
    Tawa Pulao (vegetarian, gluten-free)

    What is Tawa Pulao?

    Tawa Pulao is Mumbai street food. It's a combination of sauteed veggies with rice in Pav Bhaji Masala. For the best results, make this dish with one-day-old cooked rice. For my recipe, I used brown rice.

    Can I make this recipe vegan, gluten-free?

    This recipe is naturally gluten-free.

    For a vegan option, simply use vegan butter or omit.

    How to cook the Veggies in this recipe?

    Generally speaking, the veggies in Indian food are cooked for a while until they're golden-brown and soft.

    To make Tawa Pulao, do not overcook the vegetables. Simply saute the main veggies for a minute or two.

    What kind of rice should I use?

    Traditionally speaking, Tawa Pulao is made with white basmati rice. For my version, I used brown rice, specifically speaking, Trader Joe's Frozen Organic Brown Rice which is so good and a huge time saver. Alternatively, you may also use brown basmati rice. No matter what, just make sure the rice is one-day-old cooked rice.
     Tawa Pulao (vegetarian, gluten-free)

    How can I make this dish healthier?

    • Use brown rice instead of white rice. 
    • Skip the butter altogether.
    • Want protein? Add stir-fried tofu, shrimp, or chicken to this dish. It will be delicious.

    Tips on making Tawa Pulao:

    • Make sure you use cooked rice that is one day old.
    • Chop the veggies and set them aside.
    • Don't overcook the veggies. Work quick.
    • Add a good amount of Pav Bhaji Masala - this is where the flavor lies.

    Ingredients you'll need for Mumbai Tawa Pulao Brown Rice:

    Veggies: You will need potatoes (use Russet Potatoes), onions, tomatoes, green bell pepper, and peas (frozen peas works).

    Tomato Paste: This adds so much color to this dish. 

    Rice: I prefer brown rice over white rice for health reasons. I used Trader Joe's frozen Organic Brown Rice. It tastes so good and works amazingly well. Alternatively, you may use cooked one-day-old rice.

    Pav Bhaji Masala: This is a key ingredient and the only masala you will need so it's an important one. 

    Butter: Butter is what makes this dish so uber delicious. The street food vendors in Mumbai add loads of butter to this dish, but I'm adding 2 tablespoon which is about right.

    Lemon Juice: You will need fresh lemon to cut through some of the richness in this dish.

    Cilantro: A necessary garnish so definitely add it for some freshness.

    Tawa Pulao is:

    Comfort Food
    Delicious
    Perfect for Fall & Winter
    Indian Street Food
    Gluten-free
    Vegetarian
    Versatile
    Tawa Pulao (vegetarian, gluten-free)

    How to make Tawa Pulao recipe step by step?

    Prep

    1. Chop the ginger, garlic, tomatoes, red onions, green bell pepper, and potatoes. Set the frozen peas aside after rinsing with warm water.
    Tawa Pulao (vegetarian, gluten-free)

    Cook

    1. Heat up a castiron skillet on medium heat. Once hot, add oil, followed by cumin seeds. Saute for 30 seconds or so. Alternatively, you may use a nonstick or Dutch oven too.
    2. Add onions and bell pepper. Cook for 2 minutes or until slightly translucent. Do not cook the veggies all the way down.
    3. Now add the ginger and garlic, and cook for a minute.
    4. Add the tomatoes. Saute for a couple of minutes until softened.

    5. Go ahead and add the tomato paste. This will give the Tawa Pulao a nice color. Cook for a minute.
    6. Add a quarter cup of water and mix. Cook for a minute or two.
    7. Add 1 ½ tablespoon pav bhaji masala and cook for 30 seconds. Do not overcook the spices else they will burn.
    8. Now add the potatoes and peas. Gently mix making sure you don't break the potatoes. Cook for a minute.

    9. Add another quarter cup of water. Cook for 30 seconds. 
    10. Add frozen brown rice. I used Trader Joe's Frozen Organic Brown Rice. You can always make fresh rice, refrigerate it, and use it the next day. You will need 4 cups of cooked rice.
    11. Mix well ensuring the rice is well coated.
    12. Add another ½ tablespoon pav bhaji masala. Mix. Cook for 3 minutes.

    13. Now move the rice to the side and add 2 tablespoon of butter in the center. Once the butter melts, coat the rice well.
    14. Top with fresh cilantro. Mix.
    15. Squeeze lemon juice on top. Mix well. Turn off the stove.

     

    Pin & Enjoy!

     

    More Rice Recipes!

    • Instant Pot Vegetable Pulao
    • Quinoa Broccoli Pulao
    • Pudhina Dhaniya Pulao
    • Thai Basil Fried Rice
    • Indo Chinese Fried Rice
    • Kale Cranberry Curry Wild Rice

    Tawa Pulao with Brown Rice

    Vegetarian, Gluten-free
    Mumbai-style Tawa Pulao is Indian street food that consists of sauteed vegetables, pav bhaji masala, and rice.
    5 from 2 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 30 minutes
    Cook Time 7 minutes
    Total Time 37 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 servings

    Equipment

    Lodge 12"
    Chopper

    Ingredients
      

    • 2 tablespoon avocado oil
    • 1 teaspoon cumin seeds
    • 4 cloves garlic, chopped
    • 1 inch ginger
    • 1 cup red onion, chopped
    • 1 cup green bell pepper, chopped
    • 1 cup potato, small cubes
    • 1 cup tomato, chopped
    • 2 tablespoon tomato paste
    • salt to taste
    • ¼ cup water
    • ¼ teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 ½ tablespoon pav bhaji masala
    • ½ cup frozen organic peas
    • 2 cups cooked brown rice, I used Trader Joe's organic frozen
    • ½ tablespoon pav bhaji masala, if needed
    • 2 tablespoon unsalted butter
    • ½ cup cilantro chopped
    • squeeze lemon juice

    Instructions
     

    Prep

    • Chop the ginger, garlic, tomatoes, red onions, green bell pepper, and potatoes. Set the frozen peas aside after rinsing with warm water.

    Cook

    • Heat up a castiron skillet on medium heat. Once hot, add oil, followed by cumin seeds. Saute for 30 seconds or so. Alternatively, you may use a nonstick or Dutch oven too.
    • Add onions and bell pepper. Cook for 2 minutes or until slightly translucent. Do not cook the veggies all the way down.
    • Now add the ginger and garlic, and cook for a minute.
    • Add the tomatoes. Saute for a couple of minutes until softened.
    • Go ahead and add the tomato paste. This will give the Tawa Pulao a nice color. Cook for a minute.
    • Add a quarter cup of water and mix. Cook for a minute or two.
    • Add 1 ½ tablespoon pav bhaji masala and cook for 30 seconds. Do not overcook the spices else they will burn.
    • Now add the potatoes and peas. Gently mix making sure you don't break the potatoes. Cook for a minute.
    • Add another quarter cup of water. Cook for 30 seconds.
    • Add frozen brown rice. I used Trader Joe's Frozen Organic Brown Rice. You can always make fresh rice, refrigerate it, and use it the next day. You will need 4 cups of cooked rice.
    • Mix well ensuring the rice is well coated.
    • Add another ½ tablespoon pav bhaji masala. Mix. Cook for 3 minutes.
    • Now move the rice to the side and add 2 tablespoon of butter in the center. Once the butter melts, coat the rice well.
    • Top with fresh cilantro. Mix.
    • Squeeze lemon juice on top. Mix well. Turn off the stove.

    Nutrition

    Calories: 323kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 15mgSodium: 76mgPotassium: 675mgFiber: 6gSugar: 6gVitamin A: 892IUVitamin C: 59mgCalcium: 56mgIron: 2mg
    Keyword Tawa Pulao
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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