Masale Bhat
Spicy and flavor-packed, Masale Bhat is an authentic rice dish from western India. This glutenfree vegetarian dish makes a great one pot meal and is made with a variety of vegetables and a warm spice blend known as "goda masala".
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups basmati rice or any white rice
- 2 tablespoon oil
- ⅛ teaspoon hing {asafetida} (optional)
- ⅓ teaspoon ground turmeric
- 1 medium onion (sliced)
- 1 tomato (diced)
- 1 to 2 green chilies (minced)
- 1 medium potato (cubed)
- 1 cup eggplant (cubed)
- 2 teaspoon kosher salt
- ½ teaspoon red chili powder
- 2 teaspoons ginger (grated)
- 2 teaspoons garlic (minced)
- 10 curry leaves (chopped (optional))
- ¼ cup cilantro (chopped)
- 2½ cups water
- 2 teaspoons coriander seeds
- 8 cloves
- 2 inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon brown sesame seeds
- 1 teaspoon poppy seeds
- 1 tablespoon unsweetened coconut (shredded )
- 2 green cardamom
- 15 black pepper
- ½ cup cilantro (chopped)
- 2 tablespoon grated coconut (frozen works well, optional)
- 2 to 3 tablespoons ghee (optional)
- 2 tablespoons cilantro (chopped)
- 10 mint leaves (optional)
- ½ to 1 teaspoon green chili
- 1 teaspoon ginger (grated)
- 1 cup yogurt
- 2 cup water
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Instructions
- 1
In a small pan, roast all the spices for Goda masala on medium heat until all the spices are hot to touch. About 2 to 3 minutes. Take the spices out in a bowl and allow them to cool. Once the spices are completely cool, grind them to a fine powder in a small spice jar. Reserve the Goda Masala spice blend.
- 2
Set the Instant Pot to saute mode and heat oil. Add hing and turmeric. Add onions and saute for 2 minutes. Add 1 teaspoon salt, curry leaves, ginger, garlic and saute for a minute.
- 3
Add tomatoes and mix well. Press cancel and saute for another minute, deglazing the bottom of the pot. Add potatoes, eggplant, remaining 1 teaspoon salt, red chili powder, cilantro and mix well.
- 4
Add the spice blend, rice, and water. Give a quick stir and close the Instant Pot lid with the pressure release valve to sealing. Pressure cook on low pressure for 5 minutes followed by 5-minute natural pressure release. Release the remaining pressure by turning the pressure release valve to venting. Open the Instant Pot and garnish with cilantro and coconut.
- 5
Mix gently and top with ghee. Ghee can also be added while serving. Enjoy hot with yogurt or mattha.
- 6
Mattha {Cooling Yogurt Drink}