Anyway, I made a very humble portion, enough for about 4 serves. While tawa pulao is best eaten hot and fresh, TH loves to pack this in his lunch box since it requires no side dish and he can just carry it along with some raita or even plain curd. Easy! I’ve made this a few times especially when making a more elaborate side dish like this paneer jalfrezi we had with tawa pulao a few weekends ago. Delicious and totally comforting meal.
INGREDIENTS: 2 cups of cooked rice 1/2 cup of minced onions 1 cup of chopped tomatoes 1 cup of mixed vegetables (I used peas, carrots, capsicum) 2 tsp of pav bhaji masala 1/2 of a lime or lemon 2 tbsp of salted butter 1/2 tsp of minced garlic 1/2 tsp of grated ginger
INSTRUCTIONS:
- Heat 1 tbsp butter in a pan until melted 2. Add 1/2 minced onion, 1/2 tsp minced garlic, and 1/2 tsp grated ginger. Saute until the onion turns pink and the mixture is fragrant 3. Add all the vegetables and stir well to combine. Sprinkle 2-3 tbsp water and cook covered on low flame until the vegetables are cooked yet hold their shape. Uncover and saute a min longer until the extra water, if any, is absorbed 4. Add the pav bhaji masala and some salt. Mix and add the cooked rice. Mix again 5. Turn off heat, add the remaining 1 tbsp butter and some chopped coriander leaves (optional). Mix and squeeze some lime or lemon over it before serving Serve hot with raita and papad
