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Masala Bhaat Recipe
|Basmati rice||1 1⁄2 Cup (24 tbs)|
|Peas||1⁄2 Cup (8 tbs), shelled|
|Potatoes||250 Gram (Use Small Ones)|
|Thinly sliced onion||3|
|Ginger piece||1 Small, finely grated|
|Green chilies||3 , finely chopped|
|Coriander||1⁄2 Bunch (50 gm), chopped|
|Garam masala||2 Teaspoon|
|Cashewnut/Peanut||1⁄2 Cup (8 tbs), halved|
Serving size: Complete recipe
Calories 2105 Calories from Fat 672
% Daily Value*
Total Fat 78 g119.8%
Saturated Fat 33.4 g167%
Trans Fat 0 g
Cholesterol 120.6 mg
Sodium 746.9 mg31.1%
Total Carbohydrates 314 g104.6%
Dietary Fiber 17.6 g70.6%
Sugars 13 g
Protein 45 g89.4%
Vitamin A 89.7% Vitamin C 277.9%
Calcium 31.8% Iron 66.2%
*Based on a 2000 Calorie diet
Peel potatoes and cut into two pieces.
If potatoes are very small, keep them whole.
Heat ghee in a pan and fry onion till light brown.
Add cashewnuts and vegetables.
Stir for a minute.
Add salt, turmeric and enough water for rice to cook.
Cover and let cook for 10 minutes.
Add rice and rest of the ingredients except garam masala.
Cover and continue cooking till rice is just cooked. (Cover the pan with a lid containing water).
If necessary, add warm water from the lid.
Five minutes before removing rice from fire, sprinkle garam masala.
Cover and continue cooking till rice is cooked.
Sprinkle lemon juice before serving.