Quick Gujarati Pad Recipe for Busy Weeknights

Quick Gujarati Pad Recipe for Busy Weeknights

Prep & cook time

• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

Ingredients (serves 2)

• 1 cup cooked rice (preferably day-old)
• 1 tbsp oil or ghee
• ⁄₂ tsp mustard seeds
• ⁄₂ tsp cumin seeds
• 1 small onion, thinly sliced
• 1 small tomato, chopped
• 1 green chili, slit (optional)
• ⁄₄ tsp turmeric powder
• ⁄₂ tsp red chili powder (adjust)
• ⁄₂ tsp garam masala or ⁄₄ tsp asafoetida (hing) if available
• ⁄₂ cup mixed vegetables (peas, carrot, corn) — frozen or fresh
• Salt to taste
• 2 tbsp chopped cilantro
• 1 tsp lemon juice

Method

1. Heat oil/ghee in a pan over medium heat. Add mustard and cumin seeds; let them crackle.
2. Add sliced onion and sauté until translucent. Add green chili.
3. Stir in chopped tomato and cook 2 minutes until soft.
4. Add turmeric, red chili powder, garam masala/hing; mix.
5. Add mixed vegetables and a splash of water; cook 3–4 minutes until tender.
6. Add cooked rice, salt, and mix gently to combine; cook 2–3 minutes until heated through.
7. Stir in cilantro and lemon juice. Adjust seasoning and serve hot.

Quick tips

• Use leftover rice chilled for best texture.
• Swap vegetables based on what’s on hand.
• Add a spoon of plain yogurt or a drizzle of ghee for richness.

Serving suggestion

Serve with yogurt, pickle, or papad for a complete, fast weeknight meal.