Gently roast the cumin, coriander, fennel seeds, dry red chilies, cloves and cinnamon till they turn slightly darker and begin to release their aroma. Remove from fire immediately and cool.
Grind all the ingredients together in a dry spice/coffee grinder, till a fine powder is formed.
Store the spice powder in an air-tight container for upto 4 to 6 weeks.
To make Tawa Pulao:
Melt butter in a hot griddle and add the sliced onions. Let the onions fry till it’s translucent but not too brown.
Add ginger-garlic paste and sauté on medium heat. Add diced green bell pepper to it and fry them a bit till little soft.
Now tip in the chopped tomatoes, half of the fresh coriander leaves, green chilies, pav bhaji masala and salt. Mix everything well and cook it till the tomatoes are absolutely soft.
Splash a little amount of water and again mix everything well. Add green peas, potatoes and keep stirring.
Now add rice and remaining coriander leaves to the mixture and mix everything well. Check and adjust the seasoning if required.
Serve tawa pulao hot.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2014/10/mumbai-style-tawa-pulao/