Dairy-Free Tawa Pulao
Indulge in the vibrant flavors of Dairy-Free Tawa Pulao, a quick and satisfying rice dish perfect for any meal. This Indian-inspired recipe features fragrant basmati rice tossed with a colorful medley of vegetables, including green peas, carrots, and bell peppers, all infused with the bold spices of pav bhaji masala, turmeric, and chili powder. Cooked on a hot tawa or skillet, this dish captures the essence of street-style cooking, delivering smoky aromas and perfectly blended spices in every bite. Garnished with fresh cilantro and a squeeze of tangy lemon juice, this dairy-free delight is ready in under 40 minutes and serves as an effortless weeknight dinner or impressive party dish. Pair it with dairy-free yogurt or a crisp green salad to complete the meal.
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Recipe Information
Ingredients
- 3 cups Cooked basmati rice
- 3 tablespoons Oil (preferably vegetable or sunflower oil)
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 medium Green bell pepper, finely chopped
- 0.5 cup Green peas (fresh or frozen)
- 1 medium Carrot, finely diced
- 2 tablespoons Pav Bhaji masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Water
- 2 tablespoons Cilantro (fresh coriander), chopped
- 1 tablespoon Lemon juice
Instructions
Heat the oil in a large nonstick tawa, skillet, or wide pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until golden brown, approximately 3-4 minutes.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and mushy, about 5 minutes.
Stir in the green bell pepper, green peas, and diced carrot. Cook for 4-5 minutes until the vegetables are partially cooked but still retain a slight crunch.
Add the pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well, and add 2 tablespoons of water to help the spices blend into the mixture.
Add the cooked basmati rice to the pan. Gently mix everything together, ensuring the vegetables and spices are evenly distributed without breaking the rice grains.
Cook for another 3-4 minutes on low heat, allowing the flavors to meld together.
Turn off the heat and garnish with chopped cilantro and freshly squeezed lemon juice.
Serve hot with a side of dairy-free yogurt or a fresh salad.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 23.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
