Spicy and packed with delicious flavors, Maharashtrian Masale Bhat is the perfect comfort food that comes together in under 30 minutes. Make this traditional one-pot, vegan dish using a medley of vegetables and a hot spice mix – Goda Masala (vegan, can be easily made gluten-free).
If you want to explore Maharashtrian cuisine a little more, try these recipes too – Maharashtrian Misal Pav, Bharli Vangi, Puran Poli, Batata Bhaji, Thecha, Jowar Bhakri, Pithla, Shengdana Amti, Zunka, and Sabudana Vada.
About Masale Bhat
Masale Bhat is a popular Maharashtrian recipe prepared in every Marathi household. It is a spicy rice preparation loaded with veggies.
It is easy, quick to make, and full of traditional Maharashtrian flavors due to the use of a special spice mix, Goda masala.
The addition of goda masala makes this rice recipe different from other spicy rice recipes.
Masala Bhath can be served for breakfast or lunches or packed for lunch boxes. It is a must-make for Maharashtrian weddings, special occasions, and festivals like Gudi padwa or Ganesh Chaturthi.
Serve this vegan spicy Maharashtrian rice alone or with cooling raita or mattha (spiced buttermilk) and varan (thin-cooked lentils) on the side.
The recipe can be easily doubled or tripled as per your requirements.
Rice – This recipe is traditionally made using local Maharashtrian short-grain Ambemohar rice. If this rice is unavailable, you can use any short-grain rice (Sona Masuri, Surti Kolam, Kali Jeera, etc.) or even basmati rice to make this recipe.
You can replace white rice with brown rice, quinoa, millet, or couscous to make it healthier. Consider that the cooking time and the rice-to-liquid ratio will change.
Vegetables – Maharashtrian Masale Bhat is loaded with vegetables, which I like the most about this rice dish. Eggplants (baingan) and Ivy gourds (tendli) are the two vegetables that are a must in this dish, although you can add other veggies of your choice too. I have used carrots, green peas, eggplants, ivy gourds (tendli), potatoes, and cauliflower.
Ensure to soak the eggplants and potatoes in water after cutting them to prevent them from turning black because of oxidation.
Goda Masala Powder – You can either make Goda Masala Powder at home or use the store-bought ones. It is easily available in Indian grocery stores, or you can buy it online.
Spice Powders – Besides goda masala powder, you will need turmeric powder, salt, Kashmiri red chili powder, and garam masala powder.
Oil – You can use any vegetable oil to make Masala Bhat. Replace oil with ghee for a richer taste.
Others – You will also need cumin seeds, ginger garlic paste, and green chilies.
Adjust the green chillies as per your taste.
Skip adding asafetida for a gluten-free version.
To make this masale bhat recipe richer, top it with cashew nuts and dry coconut slices fried in ghee or oil.
How To Make Masale Bhat
Wash 1 cup of Ambemohar rice 2-3 times with water until the water runs clear. Soak the washed rice in 3-4 cups of water for 30 minutes.
Prepare the veggies and set them aside. You will need 2 cups of mixed vegetables.
- Carrots – Peel and cut into cubes
- Green peas – You can use fresh or frozen peas.
- Eggplant – Try to use small purple brinjals for the best flavor. But if they are not available, use any other variety. Chop the leafy top of the eggplant and discard it. Cut the remaining into 1-inch cubes. Soak in water until ready to use to prevent oxidation.
- Ivy gourd (Tendli) – Cut a few mm from both ends and then cut into half.
- Potatoes – Peel the potatoes and cut them into 1-inch cubes. Soak in water until ready to use to avoid oxidation.
- Cauliflower – Cut into small florets.
Gather the remaining ingredients.
Make The Bhat
Heat 4 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida and let them crackle for 3-4 seconds.
Add 1 cup finely chopped onions and cook until they are soft and translucent (4-5 minutes). Stir frequently.
Add 2 teaspoon ginger garlic paste and cook for another minute.
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon goda masala
- ½ teaspoon garam masala powder
and cook for another minute.
Add the mixed vegetables to the pan and cook for 2-3 minutes.
Drain the water from the rice and add the rice to the pan along with 1 teaspoon of finely chopped green chilies.
Add 1 teaspoon salt and 2 cups of water and stir gently.
Close the pan with a tight-fitting lid.
Reduce the heat to low.
Cook the rice until all the water is absorbed and the rice is tender (20-25 minutes). Do not open the lid while cooking.
Remove the pan from the heat and let it rest for 5 minutes.
Open the lid of the pan and fluff the rice using a fork. Garnish masale bhat with finely grated fresh coconut and serve hot.
Frequently Asked Questions
This Bhat is made without using onion and garlic for weddings, and ivy gourd (tendli) and a mix of other vegetables are added to it. To make masale bhaat without onion and garlic, keep the below-mentioned process the same but skip adding these two ingredients.
You can make this rice in a pressure cooker as well. Follow the same recipe in a pressure cooker until closing the lid. Close the lid and pressure cook for 2 whistles on high heat. Switch off the heat and let the pressure release on its own.
Press SAUTE. When it says hot, add oil. Once the oil is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds. Add onions and cook until soft and translucent (4-5 minutes). Add ginger-garlic paste and cook for another minute. Now add turmeric powder, Kashmiri red chili powder, goda masala, and garam masala powder, and fry for another minute. Add the mixed vegetables and fry for 2-3 minutes. Drain the water from the rice and add it to the pan along with the green chilies. Add 1 teaspoon salt and 1 cup of water and stir gently. Close the pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Goda masala and garam masala are two very different spices and cannot be replaced with each other. These days goda masala is easily available in all Indian grocery stores or on online portals like Amazon, so get yourself a packet.
You can serve Masale Bhat alone for a light and comforting breakfast, lunch, or dinner, or you could serve it with Kadhi, Katachi Amti, or any of your favorite raita. I like to serve it with fried or roasted papads, Boondi Raita, or Tomato Onion Raita.
At weddings, it is served along with Mattha and Varan. These two dishes tones down the spice and heat of the masala bhaat.
Do not forget to garnish it with some grated fresh coconut.
Masala Bhat will last in the fridge for 3 to 4 days. Store it properly in an air-tight container and reheat it in a microwave or pan until nice and warm. If the rice has become dry, sprinkle a little water on top while reheating.
Reheat only the amount you want to serve as reheating, again and again, can decrease its shelf life.
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Maharashtrian Masale Bhat Recipe
- 1 cup short-grain rice (traditionally Ambemohar rice is used)
- 2 cups mixed vegetables (I used a mix of carrots, green peas, eggplants, ivy gourds, potatoes, and cauliflower.)
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 cup finely chopped onions
- 2 teaspoons ginger garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon Goda masala
- ½ teaspoon garam masala spice mix
- 1 teaspoon finely chopped green chilies
- 1 teaspoon salt
- 2 cups water
- Wash rice 2-3 times with water until the water runs clear. Soak the washed rice in 3-4 cups of water for 30 minutes.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds.
- Add onions and cook until they are soft and translucent (4-5 minutes). Stir frequently.
- Add ginger-garlic paste and cook for another minute.
- Now add turmeric powder, Kashmiri red chili powder, goda masala, and garam masala powder, and cook for another minute.
- Add the mixed vegetables to the pan and cook or 2-3 minutes.
- Drain the water from the rice and add the rice to the pan along with green chilies.
- Add salt and water and stir gently.
- Close the pan with a tight-fitting lid.
- Reduce the heat to low.
- Cook the rice until all the water is absorbed and the rice is tender (20-25 minutes). Do not open the lid while cooking.
- Remove the pan from the heat and let it rest for 5 minutes.
- Open the lid of the pan and fluff the rice using a fork. Garnish masale bhat with finely grated fresh coconut and serve hot.
Good recipe and easy to follow, but would have been good to give the quantity of rice and water too.
Hi Yasmina, I have updated the recipe with rice quantity. I missed mentioning it by mistake.
I bowl is sufficient for 4 people
Yes it is.
Can this recipe be made from cooked/leftover rice?
Yes sure, you can.