Dinner, Diwali, Lunch, Main Course, Rice
Comments 11

Beetroot Tawa Pulao – Mumbai Style

Pulao is one of those dishes with endless variations and recipes that we all love. This Beetroot Tawa Pulao is a recipe I love to make on busy days or when I just want to have something quick, simple and full of flavors.

It’s a quick, delicious, flavorsome take on the classic Bombay tawa pulao and is truly an ideal comfort treat that is hard to resist. Each bite is filled with delicately spiced veggies, paneer, and rice sautéed in butter and finished with pav bhaji masala. Accompanied with any variety of raita, papad, salad or pickle, I’m sure you’ll fall in love with this wholesome meal every time you make it!


4.5 from 2 votes
Beetroot Tawa Pulao - Mumbai Style
Prep Time
10 mins
Cook Time
10 mins

Beetroot Tawa Pulao - a quick, delicious, flavorsome take on the classic Bombay tawa pulao that will make you fall in love with each buttery bite! With garlic, homemade chili paste, and pav bhaji masala, reinvent this classic for a fresh, wholesome meal! 

Course: Main Course
Cuisine: Indian
Keyword: streetfood
Custom Category: Dinner, Diwali, Indian Main Course, Lunch, Main Course, Rice
Servings: 4
Calories: 366 kcal
Author: Nidhi Bothra
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 medium onions , diced
  • 1 green chilies , minced
  • 1 inch ginger , minced
  • 1 large tomatoes , de-seeded and chopped
  • 1/2 cup green cabbage , chopped
  • 1/2 cup green bell peppers , chopped
  • 1 small beetroot , grated and squeezed
  • 1/2 cup paneer , cubed
  • 2 1/2 cup cooked rice , preferably made 2 to 3 hours before
  • 1/4 cup peas
  • 1 1/2 tbsp homemade kashmiri chili-garlic paste , more to taste
  • 1 1/2 tbsp pav bhaji masala
  • salt , to taste
  • 1/2 tsp garam masala
  • 2 tsp lime juice
  • 2 tbsp cilantro , finely chopped
Kashmiri Chili-Garlic Paste:
  • 4-6 kashmiri red chilies , or 2 tbsp kashmiri red chili powder
  • 1 tsp cumin seeds
  • 5-6 cloves garlic
  • 1 tsp oil
  • water , as needed
Masala Onions:
Kashmiri Chili-Garlic Paste:
  1. To make the kashmiri chili-garlic paste, soak the kashmiri chilies in warm water for 20-30 minutes. Then, blend with cumin, garlic, oil, and water as needed. The consistency should be relatively thick. Use the paste as needed in the pulao and the rest can be stored in the fridge.

Tawa Pulao:
  1. Heat some oil and butter in a large pan and sauté the onions, ginger, green chili, and tomatoes for 1-2 minutes. Then, add in your cabbage, bell peppers and kashmiri chili garlic paste. Sauté for another 1-2 minutes, we want the vegetables to retain their crunch.

  2. Add in your beets, pav bhaji masala, and salt. Stir until combined and sauté for 1-2 minutes.

  3. Then add in your paneer and toss until coated.

  4. Now, add in your rice, peas, lime juice, and cilantro. Sauté for 1-2 minutes until well-combined and your Beetroot Tawa Pulao is ready! Serve it with raita, papad, and masala onions — enjoy!

Masala Onions:
  1. Massage everything together with your hands and enjoy! 

Recipe Video

Recipe Notes
  • The rice should preferable be made 2 to 3 hour in advance. In case, you don't have that much time, then make the rice and spread it on a kitchen towel in a single layer for half an hour before using. This will remove all the extra moisture from the rice.
Nutrition Facts
Beetroot Tawa Pulao - Mumbai Style
Amount Per Serving
Calories 366 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 34mg11%
Sodium 123mg5%
Potassium 396mg11%
Carbohydrates 43g14%
Fiber 4g17%
Sugar 7g8%
Protein 9g18%
Vitamin A 810IU16%
Vitamin C 37mg45%
Calcium 188mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.


Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!


  1. Anonymous says

    What an amazing recipe . I tried it and everyone loved it though I forgot to click a pic and post it here
    Tooo good

  2. Manju dhariwal says

    4 stars
    What kind of raita/ curd would go with this
    And if it’s served for early dinner
    Then accompaniment?uf ppl don’t want curd

    • Nidhi Bothra says

      Any kind of raita like cucumber, onion, or fruit will go perfectly! If you don’t want to serve curd, you can serve kadhi too.

      • Manju dhariwal says

        Thanks for your suggestion!
        I’m a v big foodie and recipe lover
        And find your recipes vv interesting and the way it is presented. Recently I’m doing a medical yoga course for my knee issue for which I’ve to switch to a vegan diet and I’m finding a many options in your website to gluten-free recipes
        Thanks a lot fir your posts

      • Nidhi Bothra says

        Thanks amazing, glad you’re liking the recipes!! <3

  3. Manjudhariwal says

    Ok last eve I made this again for a group of friends .2 things
    1. When I squeezed the beetroot and added to the pan the beets were left in clusters even after the pulao was served
    2. I made a raita with some pineapple chunks and sprinkle of anar with spices and coriander
    But after sometime the raita became thin, watery and taste also changed

    • Nidhi Bothra says

      1. Make sure you don’t use a fine grater, just a normal size one. That will prevent any clumping.
      2. If you’re using fresh fruit, make sure to dry it out on a kitchen towel or strainer to remove excess liquids. Also use thick yogurt so it doesn’t become runny and then it with milk.

  4. Manju dhariwal says

    Ok those are some great solutions
    Thanks a lot but that will make me resort to you for every prob I have when cooking hahaha👍

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating