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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Bread, Rice and Sauces
Contributed by Vegetarians and Vegans from around the world
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Potato and Onion Palav
from Asha Kumar - Detroit, Michigan, USA

This is a very tasty palav and is one of the easiest to make.
The combination of potatoes and onions brings a unique flavor to this dish.
I have found that the best way of enjoying this palav is with mango pickle - which is a favorite among most people from India.
Pickles made in India are usually spicy and hot - they are made from a wide variety of fruits like mangoes, limes, goose-berries, tamarind etc.
The bottled variety of pickles found in all Indian stores here are quite good, but nothing can compare to the taste from the pickles made by our mothers back home, I think.

  • 1 cup basmati rice
  • 2 medium-sized potatoes - washed
  • 1 small onion - diced into small pieces
  • small piece of ginger
  • 2 green chillies - deseeded and minced
  • 6 cloves
  • 1/4 tsp cinnamon powder
  • 2 small bay leaves
  • 1/4 tsp turmeric
  • 1/4 tsp mustard seeds
  • 10 - 12 drops of lime juice
  • 1 tsp salt
  • 1-1/2 cup water
  • 2 tblsp vegetable oil
  • cilantro leaves - washed and cut
Wash the rice under flowing water to remove any dust.

Cut the washed potatoes into thin strips.
Combine ginger, green chillies, cilantro, turmeric and potatoes in a bowl and mix well.
Allow this mixture to marinate while you prepare the rest of the dish.

Keep a heavy pan on heat , add 2 tblsp vegetable oil, when the oil becomes hot, add mustard seeds.
Cover the pan, since the seeds will sputter and pop.
Then add cloves, cinnamon and bay leaves.
Fry for 1 minute and put the minced onions and cook for another 2 - 3 minutes, until the onions start turning slightly brown.

Now, put the marinated potatoes, rice, salt, lime juice and water.
Mix well and bring to a full boil.
Reduce the heat to low, cover with a tight-fitting lid and simmer for 20- 25 minutes, until the rice is tender and fluffy.

Remove from heat and let the rice sit for 10 minutes.
Fluff slightly and transfer to a serving platter.