Vegan Masala Recipe
Masala Fried Rice with Turmeric Onion Raita
Masala Fried Rice is a vibrant dish that brings together leftover rice with an array of spices and fresh vegetables. It pairs wonderfully with a warm turmeric onion raita, offering a balance of textures and flavors at the table.
From the kitchen
What to expect
Masala Fried Rice is a fantastic way to transform leftover rice into a meal full of spices and colorful vegetables, accompanied by a fragrant turmeric onion raita.
Serving idea
Best served simply
Pair it with a simple salad or roasted vegetables for a balanced meal.
Cook the recipe
Method
- 1
Heat 1 teaspoon of oil in a large skillet over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for about a minute. Stir in 1/2 cup chopped onion, 4 minced garlic cloves, and 1 inch minced ginger, cooking for 3 minutes until softened.
- 2
Add 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon smoked paprika, and 1/4 to 1/2 teaspoon cayenne. Mix well and sauté for another minute.
- 3
Introduce 1.5 to 2 cups chopped veggies (like cauliflower and green beans) along with 1/4 teaspoon salt and 1/4 cup water. Stir and cook for 8 to 9 minutes until the veggies are tender but still crisp, then add in 1/2 cup carrot, 1 cup peppers, and 1/2 cup peas, covering to cook until al dente.
- 4
Once the veggies are cooked, fold in the 3 cups of cooked rice, a splash of water, and some lemon juice to taste. Toss everything together and cover, letting it cook for another 2 minutes to heat through. Allow it to rest for 2 more minutes off the heat.
- 5
Meanwhile, whisk the 1 cup non-dairy yogurt with 1/4 cup water until smooth and set aside. In a saucepan, heat 1 teaspoon oil over medium heat, then add 1/2 teaspoon mustard seeds. Once they begin to pop, add the 6 curry leaves, followed by 1/4 cup sliced onion and a pinch of salt, cooking for 3 minutes while stirring.
- 6
Mix in 1/2 teaspoon turmeric and 1/4 teaspoon cayenne, cooking for a few seconds before adding the whisked yogurt and another pinch of salt. Stir well and simmer for 2 minutes, then fold in chopped cilantro or mint if desired.
- 7
Serve the masala fried rice with the raita drizzled over the top or set alongside for guests to add themselves.
Gather everything first
Ingredients
- •1 teaspoon oil
- •1/2 teaspoon cumin seeds
- •1/2 cup chopped red or white onion
- •4 cloves garlic, minced (or 1 tablespoon garlic paste)
- •1 inch ginger, minced (or 1 tablespoon ginger paste)
- •1 teaspoon ground coriander
- •1 teaspoon garam masala
- •1/2 teaspoon smoked paprika (or regular)
- •1/4 to 1/2 teaspoon cayenne (or red chili powder)
- •1.5 to 2 cups chopped vegetables (like cauliflower, green beans, broccoli)
- •1/2 cup thinly sliced or chopped carrot
- •1 cup finely chopped peppers (red, green, or other)
- •1/2 cup green peas (fresh or thawed if frozen)
- •3 cups cooked rice (preferably basmati; 1 cup dry rice will yield about 3 cups cooked)
- •lemon juice, to taste
- •3/4 teaspoon salt (adjust as needed)
- •1 cup plain, unsweetened non-dairy yogurt
- •1/4 cup water
- •1 teaspoon oil
- •1/2 teaspoon mustard seeds
- •6 curry leaves (optional)
- •1/4 cup thinly sliced red or white onion
- •1/2 teaspoon turmeric
- •1/4 teaspoon cayenne
- •1/4 teaspoon salt
A few useful notes
Notes
- •This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. For leftovers, gently reheat in a skillet with a splash of water to maintain moisture.
- •Adjust the vegetable quantities based on your preference or what you have available. The texture benefits from a mix of crunchy and soft veggies, so consider pairing different types.
- •For a creamy raita, blend the non-dairy yogurt with a bit of extra water as needed. Feel free to add fresh herbs for additional flavor.
Learn the technique
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