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Masale Bhath serevd in 3 bowls with cooling drink on tne side
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4.88 from 8 votes

Masale Bhath

Spicy and flavor packed, Masale Bhath 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 Time20 mins
Cook Time30 mins
Course: dinner, Entree, Lunch
Cuisine: Indian
Keyword: Masale Bhath
Servings: 5
Calories: 430kcal

Ingredients

  • 1.5 cups basmati rice or any white rice
  • 2 tablespoon oil
  • teaspoon hing {asafetida} optional
  • 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
  • 2 ½ cups water

Goda Masala Spice Blend

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 to cool. Once the spices are completely cool, grind them to 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 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

Calories: 430kcal | Carbohydrates: 63g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 1481mg | Potassium: 540mg | Fiber: 6g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 54mg | Calcium: 162mg | Iron: 3mg
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