Step 1

Boil chopped carrot and green peas in salted water until tender, approx. 5-7 minutes. Drain the water and transfer them to a plate.

Step 2

Heat oil in a non-stick pan or kadai over medium flame. Add cumin seeds and allow them to crackle. Add finely chopped onion and sauté until onion turns light brown.

Step 3

Add ginger-garlic paste and green chilli; sauté for 25-30 seconds.

Step 4

Add chopped tomato and cook until it turns soft or until oil starts to separate, approx 2-minutes.

Step 5

Add boiled green peas and carrot; mix and cook for a minute.

Step 6

Add pav bhaji masala, turmeric powder, red chilli powder and salt.

Step 7

Stir and cook for a minute.

Step 8

Add cooked (steamed) rice.

Step 9

Mix gently until all ingredients are well mixed and each rice grain is evenly coated with masala.

Step 10

Turn off flame and transfer tawa pulao to serving dish. Garnish with chopped coriander leaves and serve with curd.