How do you define this tomato pulao?
Tomatoes in all its glory.
One of the easiest one pot meals on the planet.
Indian street food at its best.
I think this is the finest way to celebrate tomatoes when you have them in abundance. Rich, fresh and delightful tomatoes literally turn this pulao into a street food wonder.
The only spice mix I used in this pulao is pav bhaji masala. It’s made up of so many different spices like coriander, cumin, dried mango, etc. This masala mix is a key ingredient in many Indian street foods including this tomato pulao. The masala mix you buy from Indian shops is usually spicy, so remember to check the spice level before adding more red chili powder to the pulao.
The best thing about this tomato pulao is that it’s a wonderful one pot meal. It’s so good on its own; you’ll hardly need any side dishes. Having said that, if you are not in a hurry, a dollop of yogurt and a few pappadoms won’t be a bad idea.
You might’ve also noticed that I added tomato sauce or ketchup to the pulao. Now who could say no to ketchup? Just a dash of this beautiful sauce makes everything taste better. It really brings out the robust tomato flavour in the recipe.
This recipe comes from one of my friends from Mumbai (the home of tomato pulao). So it’s as authentic as it can get.
To begin with, place a large pan or wok over medium-high heat. Add oil. When oil is hot enough, add minced ginger and garlic. Fry for 1 minute. Add onions. (I used red onions in this recipe. But brown onions are also good). Fry until they become translucent.
When onions are done, add tomatoes. Fry for 1-2 minutes or until they become soft. Add tomato paste and tomato ketchup (sauce). Mix well.
Add ground turmeric, red chili powder, pav bhaji masala, and enough salt. Mix well. Fry for 1 minute.
Now add green capsicum or bell pepper. If you are using green chilies, add them at this stage. Mix well. Cook for 2-3 minutes.
Add cooked rice and coriander leaves. Stir fry for 1-2 minutes. Add green peas and allow to heat through. Garnish with more coriander leaves.
- 1 tbsp oil
- 1 ½ tsp minced garlic
- 1 ½ tsp minced ginger
- 1 large onion (1 cup), roughly chopped
- 2 large tomatoes (2 ½ cups), diced
- 2 tbsp tomato paste
- ¼ cup tomato ketchup
- ½ tsp red chili powder (optional)
- ½ tsp ground turmeric
- 2 tsp pav bhaji masala
- 1 small green bell pepper or capsicum (3/4 cup), diced
- 2-3 small green chilies, chopped (optional)
- 6 cups cooked basmati rice
- ¼ cup chopped coriander leaves
- ¼ cup frozen green peas
- Coriander leaves, extra, to garnish
- Heat oil in a large wok or frying pan over medium high heat. Add minced ginger and garlic. Saute, stirring, for 1 minute or until aromatic.
- Add onion, and sauté, stirring, for 2-3 minutes or until softened and translucent.
- Add tomatoes, and sauté again for another 1-2 minutes or until they become soft.
- Stir in tomato paste and tomato sauce (ketchup). Add ground turmeric, red chili powder, pav bhaji masala and salt. Saute, stirring, for 1 minute or until aromatic.
- Stir in green bell pepper (capsicum) and green chilies (if using). Saute again, stirring occasionally, for 2-3 minutes or until tender.
- Stir in cooked basmati rice and chopped coriander leaves. Stir fry for 1-2 minutes.
- Add frozen green peas and cook again until heated through. Garnish with more coriander leaves and serve warm.
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