Instant Pot Masale Bhaat

A bowl with masale bhaat topped with coconut and cilantro; served with yogurt on the side.

5 from 1 vote

An easy one pot meal using rice, vegetables and a special spice blend called Goda masala; this recipe for Masale Bhaat is delicious.

It comes together perfectly in the Instant Pot and is best enjoyed with some yogurt on the side.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Indian, Maharashtrian

Diet: Vegan, Vegetarian

Servings:

Calories: 196kcal

Author: Smruti

Ingredients

1½ cup White Rice
½ medium Potato (peeled and diced)
3-4 florets Cauliflower
¼ cup Peas
½ medium Carrot (peeled and diced)
½ cup Eggplant (diced)
½ cup Onion (sliced thin)
¾ cup Tomato (diced)
1 inch Ginger (grated)
2 cloves Garlic (peeled and minced)
4-5 Curry Leaves
1 Green Chili
¼ teaspoon Mustard Seeds
⅛ teaspoon Asafetida
½ teaspoon Turmeric Powder
1½ tablespoon Goda masala
1½ teaspoon Salt
1½ tablespoon Oil
2¼ cups Water
2-3 stalks Cilantro
2-3 tablespoon Coconut (shredded)

Instructions

Set the Instant Pot to Sauté mode and heat oil in it.
1½ tablespoon Oil
Once hot, add the tempering ingredients. Wait for the mustard seeds to pop.
¼ teaspoon Mustard Seeds, ⅛ teaspoon Asafetida
Add ginger and garlic and sauté till the raw flavor vanishes.
1 inch Ginger, 2 cloves Garlic
Add slit green chili and curry leaves. Sauté for a couple of seconds.
1 Green Chili, 4-5 Curry Leaves
Add sliced onions and cook them for 5-6 minutes, till soft.
½ cup Onion
Next add in the Goda Masala and turmeric powder. Season with salt and sauté the masalas for a minute.
½ teaspoon Turmeric Powder, 1½ tablespoon Goda masala, 1½ teaspoon Salt
Now add the tomatoes and cook them for a few minutes till soft.
¾ cup Tomato
Tip in the mixed vegetables.
½ medium Potato, 3-4 florets Cauliflower, ¼ cup Peas, ½ medium Carrot
The eggplants go in next.
½ cup Eggplant
Add the rice and mix well.
1½ cup White Rice
Now add the water and mix.
2¼ cups Water
Close the lid of the Instant Pot and pressure cook on high for 5 minutes. Let the pressure release for 5 minutes after and open the Instant Pot.
Fluff the rice gently using a fork.
Serve hot topped with chopped cilantro and shredded coconut.
2-3 stalks Cilantro, 2-3 tablespoon Coconut

Video

Notes

Use any long grain or short grain white rice for this Masale Bhaat recipe. Basmati, Ambe Mor or Kali Jeera works well.

We can also use brown rice for the recipe. Simply adjust the cooking time to 22 minutes on the Instant Pot to ensure they cook well.

To make this recipe in a jiffy, use any frozen vegetable mix you have at hand. Add some eggplants if you can. Just pick a mix that is made with Indian vegetables.

The Masale Bhaat is Vegan if made with oil. It can also be made with ghee but does not remain Vegan.

The potatoes can be peeled or used as is. If using with peel, ensure they are scrubbed well and used.

To make a Jain friendly version, skip the potatoes, onion, garlic and ginger. Moreover, ensure that the goda masala is free from garlic as well. Adding some chopped cabbage or even some corn and beans works well.

Sauté all the spices in oil before adding any water to the instant pot. This ensures the spices become flavorful and result in a flavorful recipe.

We can easily double or triple the recipe. To do so, simply scale the ingredients. Leave the time unchanged; the instant pot adjusts it based in the amount of ingredients in it.

Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition