Tawa Pulav

Tawa means griddle/ skillet and pulav is a rice pilaf with veggies and spices

Traditionally, tawa pulav is a restaurant/ street speciality in restaurants that make Pav bhaji and is made on the same griddle as the pav bhaji. In fact the recipe needs a few spoons of bhaji in it to give the authentic taste and texture. Perfect accompaniment to make a pav bhaji dinner night a full meal or to make with leftover pav bhaji the next day. I always save some bhaji from my perfect pav bhaji to make this yummy pulav. I will sometime freeze a small container of the bhaji just to make this pulav with. You can find my pav bhaji recipe here.

Serves 3-4

You will need:

1 medium onion finely chopped or sliced

1 ripe tomato – finely chopped OR 1 tbsp of tomato paste

2 big spoons of lefover pav bhaji bhaji

2 tbsp butter

1 tsp kashmiri red chilli powder

1-2 green chillies finely chopped

1/2 tsp ginger garlic paste

1/4 tso shaha jeera or regular cumin seeds crushed

1 tsp pav bhaji masala

1 tsp corriander/ dhana powder

1/4 tsp jeera/ cumin powder

1 cup frozen/ blanched fresh mix veggies – carrots, peas, beans, corn, etc

Can also add a few paneer pieces

1 pinch hing

1 pinch kasuri methi – crushed

A handful of cilantro leaves chopped

1 tbsp ghee

10-12 cashenuts

1 cup Basmati rice – washed and drained

Procedure:

• cook the rice with lesser water taking care not to make it too soft or soggy. I cook mine in the rice cooker with a little less than double water (for 1 cup washed rice, I use 1 3/4+ cup water) – loosen it and keep it aside to cool.
• thaw the frozen veggies with hot water and drain. If using fresh chopped veggies, steam/ blanch them.

• in a pan, heat butter and add the cumin seeds, chopped onion, green chillies, ginger-garlic paste and let it cook covered till golden

• next add the tomatoes/ tomato paste and sautee till oil starts leaving the sides – this step is much faster is using tomato paste. add a tbsp of water if needed with the tomato paste.
• Next add all the dry spices – hing, chilli powder, pav bhaji masala and kasuri methi

• saute well till aromatic, add the veggies and paneer
• Add the chopped cilantro and cooked rice and mix well. Let cook covered for a couple minutes
• In a small pan, heat the ghee and add the cashewnuts (broken in halves or smaller pieces) and fry till golden brown

• Remove the lid from the rice and add the cashewnuts along with the ghee
• Mix well and serve piping hot 🙂