October 20, 2020

Masale Bhaat Recipe

Masale Bhaat is an easy to make one pot meal. It is a popular Maharashtrian rice recipe. The traditional way of making this rice is by using mixed vegetables like tondali, eggplants, potatoes, and green peas. It is made with a Maharashtrian special, goda masala.

It is garnished with lots of fresh coconut and coriander leaves. This rice is served with jalebi and mattha(spiced yogurt drink) on special occasions.

Masale bhaat can be made in a pan or a pressure cooker. You can substitute a few other vegetables but tondali/ivy gourd is a must. Tondali, also called tendli/tindora. It is easily available at any Indian store either fresh or frozen.

I like to use tondali, carrots, and green peas in masale bhaat. Normally, I make this rice in a pressure cooker for an easy lunch box recipe or on lazy weekends.

The star of the recipe is goda masala. Authentic goda masala is usually made by frying each spice and grinding it. After that, it is combined together and grind again to a fine powder. I am going to share a quick goda masala version in this recipe if authentic masala is not available. It tastes amazing as well.

Ingredients

For Masala:

Coriander seeds
Cumin seeds
Sesame seeds
Dry coconut
Dry red Chili
Black stone flower
Cloves
Black pepper
Cinnamon stick
Bay leaf

For Masale Bhaat:

Basmati rice
Mustard seeds
Cumin seeds
Asafoetida
Turmeric powder
Cinnamon stick
Bay leaf
Cashew nuts
Salt
Oil
Ghee
Tondali
Carrot
Green peas

For Garnishing:

Fresh/Frozen shredded coconut
Coriander leaves

Masale Bhaat Step By Step Recipe In A Pressure Cooker

For Goda Masala

In a small pan, add coriander seeds, cumin seeds, sesame seeds, dry coconut, dry red chili, black stone flower, black pepper, cloves, and bay leaves.

Roast all the spices for 3-4 minutes on a low flame. Do not brown them and set aside until they cool down completely.

Grind them in the grinder to make a fine powder and keep aside.

Preparation

In a small bowl, add frozen green peas and immerse them in water for 5-10 minutes. Wash them well so they will turn to room temperature.

Chop tondali/ivy gourd vertically into 4-6 pieces depending on the thickness. Soak them in water for 5 minutes and wash them. Keep aside.

Remove the skin of the carrot and chop it into 3 pieces. Cut it vertically into 4-6 pieces. Set aside.

Wash basmati rice 3 times very well, drain all the water from it. Keep aside for 5-10 minutes.

Heat some oil in a pressure cooker. Add mustard seeds and let them splutter. After that add cumin seeds, cinnamon stick, bay leaf, asafoetida, turmeric, and cashew nuts. Mix them well.

Next, add all the vegetables, rice, prepared masala, and salt. Roast everything well for 1 minute.

Add 2.5 cups of water, 1 tsp of ghee, and mix. Close the pressure cooker lid and set it to medium high heat(between 6 -7) for 1 whistle.

Once all the pressure is released, open the lid and keep it half open for about 5-7 minutes.

Fluff the rice with the help of a fork and then serve it by garnishing with shredded coconut, chopped coriander leaves, and ghee.

Masale Bhaat In The Pan

Follow the same procedure until adding rice. Later on, add hot water in the rice mixture so the temperature will remain the same so it will turn soft and get cooked fast.

You can add, 1 tsp of yogurt/curd as well after adding water to it. Cover it with a lid and cook.

Let it cook half way and add 1 tsp of ghee.

How To Store Masale Bhaat?

Store masale bhaat in a steel/glass bowl for 1 day. Make sure it is not garnished with coconut and coriander or else it will go bad.

It can be easily stored in a refrigerator for 4 days in an airtight container. Sprinkle 1 tbsp water on it and heat it up in the microwave for a few minutes.

How to serve Masale Bhaat?

At marriages or ceremonies, masale bhaat is served with jalebi and mattha (spiced yogurt drink). It is a very great combination.

Serve masale bhaat with tomato saar (tomato soup in coconut milk) and some roasted papad.

Masale bhaat can be served with any raita- especially cucumber raita, onion-tomato raita, and carrot raita, along with some papad.

You can serve masale bhaat along with puran poli as well.

Roti, simple dry potato curry, kadhi, papad, and masale bhaat is another combination to make it a wholesome meal.

Did you like this recipe?

If you’ve tried the Masale Bhaat recipe then don’t forget to rate it.

I will love to hear from you!