Spicy and flavor-packed, Masale Bhath is a traditional rice dish from western India. This gluten-free 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".
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Masale Bhath or Bhat, which translates to "spicy rice" is made especially for festivals such as Ganesh Chaturthi and is also part of wedding feasts. Often served with some kind of cooling yogurt side dish, Masale Bhat is sure to awaken your taste buds.
Although Masale Bhath recipe can vary in different regions or even with family traditions, the common ingredients are rice, vegetables, and a homemade blend of spices known as Goda Masala
Goda Masala
A spice blend made in Maharashtra, Goda Masala has a variety of whole spices roasted and ground. Each family can have its own recipe with variations on spices used. This Goda Masala is used in traditional dishes such as Aamti, Usal, and this Masale Bhat. Goda masala is also called Kala masala in some parts of Maharashtra.
I love making a fresh batch of Goda masala as needed as it needs fewer spices which I have on hand. Here are the spices I use to make Goda Masala:
How to make Goda Masala
- To make Goda masala, simply roast all the spices in a small pan over medium heat for 2 to 3 minutes until the spices start to release the aromatics. Make sure to keep stirring avoid burning the spices.
- Once the spices are toasted, take them in a bowl and allow them to completely cool.
- Add the cooled spices to a small spice grinder and grind to make powder. You can also double the batch if you like and add it to other curries.
Vegetables
You can add your favorite vegetables to masala bhat. I have seen people add a combination of potatoes, peas, eggplant, tomatoes, beans, carrots, tindora (ivy gourds), cauliflower, etc. I personally enjoy masale bhat with potatoes and eggplant.
Although traditionally small purple baby eggplants are added, you can add any type of eggplant. Simply, chop them into cubes. This weekend as I was getting ready to shoot the video, I found a basket of gorgeous assorted baby eggplants in the local farmer's market that I couldn't resist buying.
Prepping vegetables
- Slice the onions thin and dice the tomatoes. Onions are optional and you can skip them.
- I do not peel the potato for this recipe, simply scrub the outside skin and wash well to remove all the dirt, then cut into 1-inch cubes.
- Next, Remove the back green leafy stems from the eggplant and cut the eggplant into 1-inch cubes. I have used baby eggplant but any kind of eggplant will work equally well. And if you do not like eggplant choose any other vegetable. I take a heaping cup of cubed eggplant.
Which Rice to use
Although any kind of white rice works for this recipe, I like either the long grain basmati rice or the short-grain white rice such as Ambe Mor or Kali Jeera. I LOVE the rice to be soft cooked in Masala Bhat and not as dry as in biryani. In the final dish, it's ok if the rice grains stick to each other. If you prefer separate rice grains, you can reduce the water by ¼ cup, or for a more khichdi-like softer texture add extra ¼ cup water. I use a 1 cup rice to 1.5 cups water ratio for this recipe.
Variations
- Skip the potatoes and you have the delicious Vangi Bhath.
- Substitute eggplant with Tindora (ivy gourds) to make Tondle Bhath.
- When in a rush you can add 2 cups of prechopped frozen vegetables instead of eggplant and potatoes.
- For Brown Rice, Masale Bhath increase the pressure cook time to 22 minutes at high pressure.
- Skip the ghee in the end for dairy-free masale bhath. Squeeze fresh lemon instead of pairing with the yogurt drink.
- Masale Bhath can be made without onions and garlic. Simply skip them and you will still have the same flavorful dish.
- Garam masala can be substituted for Goda Masala in a pinch.
Step by step Recipe
- Set the Instant Pot to sauté mode and heat oil. Add hing and turmeric. Next, add onions and saute for 2 minutes. Add 1 teaspoon salt, curry leaves, ginger, garlic, and saute for a minute.
- Stir in tomatoes, 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.
- Add the Goda masala spice blend, rice, and water. Give a quick stir and close the Instant Pot lid with pressure release valve set 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.
- Mix gently and top with ghee. Ghee can also be added while serving. Enjoy hot with yogurt or mattha.
Mattha
Mattha is a cooling yogurt drink with a hint of spice from green chili and ginger. Cilantro and mint are optional and can be added as you like. I love the spicy, sweet, and tangy mattha, and makes a great accompaniment with spicy masale bhat.
Add cilantro, mint, ginger, green chili, yogurt, salt, sugar, and water to a blender and blend for a minute. Serve with Masale Bhath.
When eating, take a spoonful of masale bhat and dip in a bowl or cup of Mattha and enjoy the bursting flavors!
Looking for something sweet to pair with this spicy masale bhath? Here are some of our favorite desserts:
Did you enjoy the flavors? Here are some more vegetarian and glutenfree one-pot meals we love:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Masale Bhath
Equipment
Ingredients
- 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
Goda Masala Spice Blend
- 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
Garnish
- ½ cup cilantro chopped
- 2 tablespoon grated coconut frozen works well, optional
- 2 to 3 tablespoons ghee optional
Mattha - Cooling Yogurt Drink
- 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
- 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.
- 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.
- 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.
- 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.
- Mix gently and top with ghee. Ghee can also be added while serving. Enjoy hot with yogurt or mattha.
Mattha {Cooling Yogurt Drink}
- Add all the ingredients for the Mattha to a blender and blend for a minute. Serve with hot Masale Bhath.
Video
Nutrition
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Neeta King says
Loved this post of yours Archana!
Brings back happy childhood memories of Ganesh Chaturthi.
Ukadi Che Modak
Masale Bhaat
Mattha
You gave me a great menu idea for my Ganapati week.
I only have to adapt them to Vegan ingredients
Thank you!
Neeta
Heide Horeth says
This sounds wonderful. Please tell me what jeera is in the spice mix and how essential is it to add? A substitution? Might make this next week on my girl's night. Thank you!
Dan says
This sounds good - I see green chilies in the ingredients list but don't see when to add them. I'm guessing with the ginger and garlic?
Archana says
Yes!! Added with ginger and garlic. I will clarify that in the recipe
Louise says
In step 3, you ask to add remaining salt. What salt remains from the original 2 tsp, please?
Also: is the red chilli powder Kashmiri Chili, please?
Thank you.
Archana says
Hi Louise! First, thank you for taking time for your detailed feedback and letting me know if the recipe is confusing. So we are adding 1 tsp salt at each step. I will fix the recipe as it is not clear. And yes Kashmiri red chili powder.
Fonnetta says
Looks delicious but the recipe doesn’t indicate how much of the Goda Masala Spice Blend to use in the recipe?
Archana says
The recipe makes about 2 tablespoons of spice blend and you use all of it on the recipe
Louise says
Soooo delicious!
Fragrant, tasty and lovely.
(Of course I could not resist topping with ghee.)
I wonder if it would be a good idea to crumble a hard boiled egg under the ghee and cilantro?
Thank you for yet another great recipe, Archana!
Archana says
YUM! Boiled egg sounds delicious
Sheetu says
Tried this recipe today. Very flavorful and perfect spice level. Thank you so much for another awesome recipe.
Archana says
Thank you!
Vaishalee says
no green peas?
Archana says
You can add green peas too
Veena shetty says
Hi Archana...
Tried this recipe...it came out yummylicious...Thank you for sharing this Maharashtrian dish.
Deepa says
No mustard seeds or cumin seeds in the beginning? And putting the cilantro in the instant pot??? Just confirming. Thanks!
Archana says
Yes! My mom always adds cilantro while cooking and then again as garnish in this recipe.
Veena Sringari says
Very tasty rice dish. Perfect blend of spices. Loved it...