Method

Prepare the masala base: Heat butter and oil in a large flat pan or tawa over very high heat. Add the finely chopped onions and cook, stirring continuously, for 6–7 minutes until golden. Add garlic-ginger paste and cook for 2 minutes. Add chopped tomatoes, pav bhaji masala, red chilli powder, and salt. Mash the tomatoes into the masala as you cook — this is the signature tawa technique. Cook for 6–8 minutes until oil separates.
About 10 min
Tip: Use a potato masher or the back of a spoon to mash the tomatoes vigorously into the masala as they cook — this creates the thick base.
Add vegetables: Add the chopped capsicum and frozen peas. Toss everything together and cook for 3 minutes on high heat. The high heat creates some charring at the edges which is desirable — this is the "tawa" flavour.
About 5 min
Tip: Keep the heat very high throughout. The char and slight smokiness is what makes this dish special.
Fry the rice: Add the day-old cooked rice and toss vigorously to combine with the masala. Spread out and let the rice sit on the hot tawa for 1–2 minutes without stirring to develop some char. Then toss again. Squeeze lime juice over the rice. Taste and adjust salt. Garnish with fresh coriander. Serve hot with cold raita and papad.
About 5 min
Tip: Day-old rice works best because it is drier and each grain stays separate. Freshly cooked wet rice will clump.

Nutrition per serving (estimate)

Contains: dairy