Masala Bhaat

Even after staying in Mumbai for more than an year I haven't learnt much about Maharastrian food. But my neighbour and good friend always used to tell me about masala bhaat. I was not soo passionated about food and cooking at that time. Its been 8 yrs now and I vaguely remember the recipe. When Valli announced about cooking Regional recipes with course specific, I was thinking of many regions but as I never cooked anything from Maharashtra till now, I choose this state for trying the new dishes.
Masala bhaat is one of Maharastrian delicacy which is a must in weddings. A maharastrian wedding is never complete with Masala bhaat, jilebi and mattha as a combination. This rice dish has some amazing flavors of spices. We use different kind of veggies to this dish. It totally depends on your choice what veggies you want to use. But the most important thing to add to this recipe is Goda masala which can be replaced by garam masala. And masala paste made of roasted cumin, coriander, coconut and red chili.
So note down the ingredients for this yummy and spicy Masala Bhaat.

We need:

Basmathi or long grain rice 2 cups
Potato 1 large
Brinjal 2 
Carrot 1 large
Onion 1 small
Green chili 2
Tomato 1 large
Frozen or fresh peas 1/2 cup
Bay leaf 1
 Cinnamon stick 1 inch stick 1
Cardamom 2
Cloves 3
Red chili 3
Dry coconut powder 3spoons
Cumin seeds 1 spoon
Coriander seeds 1spoon
Chopped cilantro 1/4 cup
Freshly grated coconut 2 spoons
Cashew 10
Oil 4 spoons
Haldi 1/4 spoon
Salt to taste
Water 4 cups.
Garam masala / goda masala 1 spoon


Wash and soak rice for 30minutes.
Heat a  small pan and dry roast  cumin and coriander seeds.
Remove to a place and dry roast coconut powder and red chilies.
Make a smooth powder or paste out of coconut powder, red chili, cumin and coriander seeds.
Heat a large pan and add oil.
When the oil is ho,t add bay leaf and rest of the whole garam masala and cashew nuts.
Saute for a minute and add sliced onions and green chili.
Cook for 3 minutes and add  all the veggies except peas. 
Also add the ground paste, haldi and salt to taste.
Mix it well and cover with lid and cook for 5 minutes or till veggies are 50% cooked.
Now add sliced tomato, garam masala and soaked rice without water.
Mix well and let it fry for 2 minutes and add water.
Cook on high flame for 5 minutes.
Now add frozen peas and stir well.
Cover and cook for another 10 minutes on low flame.
Remove to serving bowl and garnish with freshly grated coconut and chopped cilantro.

Click here to see what my fellow blogging members are cooking for BM 35.


Usha said...

Masala baath looks flavorful. Loved all your Maharashtrian recipes

divya said...

Makes me hungry :)

vaishali sabnani said...

Lovely masala bhat..I love to eat it every time I am in Mumbai at Aasawad.

Pavani said...

Delicious masala bhat..

Suma Gandlur said...

It's delicious, right? I tried with ivy gourd earlier.

Chef Mireille said...

nice to learn more about the food of this state

Archana said...

Hmmm! I love the combo mattha, maslaebhat and jelabi. ! Good one.