Masala Bhaat Recipe: Masale bhat recipe in marathi cuisine is a popular maharashtrian dish made with spices such as goda masala and vegetables. It is commonly served for breakfast or lunch and is also known as a tiffin box recipe or a lunch box recipe.Masala bhat or masala bhaat is a spiced rice and vegetable one-pot meal that I used to serve at Maharashtrian weddings. This was one of my favourite wedding dishes, and I have many fond memories of this spicy rice dish.
I recall sitting in a line while waiting for our food to be served. It would usually start with salt, pickle, chutney, salad (I would skip the poori bhaji), then varan, rice, ghee, masala bhat, and mattha (spiced buttermilk or chaas). We were going to wait until everything was served to us. Now I’m not sure what to serve with the masale bhat…. Is it better plain or with varan or mattha? I know it sounds silly, but after finishing the varan with rice, there was always some varan left.
To be honest, I enjoyed both the varan and mattha masale bhat. The varan and buttermilk would cool down the heat and spice of the masala bhat, making it suitable for a tween like me.
A traditional and spicy Maharashtrian rice recipe made with a combination of tendli or eggplant / brinjal vegetables However, it is also prepared with a variety of vegetables such as potatoes, carrots, peas, and cauliflower. It can also be served without any accompaniment, but it goes well with simple raita or curd / yoghurt.
Traditionally, masale bhat is considered a one-pot meal or a complete meal that does not require any side dishes. However, it is now frequently served as a rice dish in a thali or as part of a full course meal with other curries and rotis. But I make this rice recipe for my daily breakfast or my husband’s lunch box. I usually make the spice mix or goda masala ahead of time and use it whenever I want to make this flavorful masala bhaat recipe. Trust me, it saves time while still being flavorful and spicy.
Also some important and simple tips for making a flavorful masala bhaat recipe First and foremost, it tastes delicious with the combination of tendli and brinjal, and I highly recommend using it if you have access to it. I ran out of it and substituted mixed vegetables. Second, if you are short on time, you can prepare the same recipe in a pressure cooker. Simply add the spice mix or goda masala, vegetables, and soaked sona masuri rice to a pressure cooker and pressure cook for 3-4 whistles. Finally, for authentic taste and flavour, I strongly recommend using ghee instead of cooking oil when frying the vegetables and spices.
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Masala Bhaat Recipe Card:
Masala Bhaat Recipe
Ingredients
To make masala powder:
- 1 tsp oil
- 1 tbsp coriander seeds
- 1/2 tsp cumin / jeera
- 1/2 tsp sesame seeds / til (white / brown)
- 1 star anise
- 1/4 tsp poppy seeds / khasakhas
- 1 black cardamom
- 1/2 inch cinnamon stick
- 5 cloves
- 1 tbsp dry coconut / copra
- 1/4 tsp black pepper
For the masale bhaat:
- 1 tbsp ghee / clarified butter
- 1 tsp mustard / rai
- 1/2 tsp cumin / jeera
- 1 bay leaf / tej patta
- pinch of hing / asafoetida
- 1/2 onion (finely chopped)
- 2 green chilli (slit)
- 1 tsp ginger-garlic paste
- 1 tomato (finely chopped)
- 15 whole cashew / kaju
- 1 cup mixed vegetables (peas, gobi, carrot)
- 1 potato (cubed)
- 1/2 tsp turmeric / haldi
- 1/2 tsp chilli powder
- 1 cup short grain rice (basmati rice tukda / sona masuri rice, soaked 20 minutes)
- 2½ cups water (adjust accordingly) (adjust accordingly)
- 1 tsp salt (or to taste)
- 2 tbsp fresh coconut (grated)
- 2 tbsp coriander leaves (finely chopped)
Instructions
Step-by-step instructions for making Maharashtrian masala bhaat:
- To begin, dry roast all of the spices with a teaspoon of oil. Instead of freshly prepared spice mix, you can use goda masala.
- Continue to roast for a minute after adding the dry coconut.
- Now grind to a coarse powder and set aside the masala
- 1 tbsp ghee in a large kadai, 1 tsp mustard, 1/2 tsp cumin, 1 bay leaf, and pinch of hing
- Add 1/2 onion should also be sautéed.
- Add 2 green chilies and 1 tsp ginger-garlic paste as well. Well sauté
- Additionally, add 1 tomato and sauté until soft and mushy
- Now, along with the potato, add 15 whole cashews and 1 cup mixed vegetables. Well sauté
- Add 1/2 teaspoon turmeric, 1/2 teaspoon chilli powder, and 2-3 teaspoon prepared masala. Alternatively, you could use goda masala.
- For a minute, sauté the spices on low heat.
- 1 cup short grain rice, soaked for 20 minutes, is also added.
- Cook for 1 minute. This keeps rice grains from sticking together.
- Add in 2½ cup water and 1 teaspoon salt
- Stir thoroughly, cover, and cook for 20 minutes.
- Simmer until the rice is completely cooked and the water has been absorbed.
- Add in 2 tablespoons fresh coconut and coriander leaves
- Finally, accompany the masale baath with raita or tomato saaru.
Notes:
- First, add your favourite vegetables, such as tindora or brinjal.
- You can also use store-bought goda masala instead of freshly prepared masala.
- If you don’t want to simmer for 20 minutes, pressure cook for 2 whistles.
- Finally, masale baath is delicious with a dollop of ghee.
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