Mumbai-style Tawa Pulao is Indian street food that consists of sauteed vegetables, pav bhaji masala, and rice. My version uses brown rice.
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.
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 tbsp 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
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.
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 1/2 tbsp 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 1/2 tbsp pav bhaji masala. Mix. Cook for 3 minutes.
13. Now move the rice to the side and add 2 tbsp 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.
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 1/2 tbsp 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 1/2 tbsp pav bhaji masala. Mix. Cook for 3 minutes.
Now move the rice to the side and add 2 tbsp 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.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.![NO CREAM PALAK PANEER - Indian cheese cooked in a spinach gravy. Palak Paneer is a classic North Indian dish and flavored with simple spices. IMO… the key ingredients are using lots of garlic, green chilies (remove seeds if needed), and adding a dollop of butter at the end.
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