Aloo matar rice recipe

Aloo matar rice recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Curry side dish

A delicious use of leftover basmati rice, this fragrant Indian side dish can be an accompaniment to your favourite curry or can be enjoyed on its own with some raita or plain yoghurt.

13 people made this

IngredientsServes: 3

  • 1 potato
  • 50g frozen garden peas
  • 2 teaspoons vegetable oil
  • 1 onion, sliced
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1/4 teaspoon turmeric
  • 2 to 3 curry leaves
  • 1 green chilli, left whole
  • 300g leftover cooked rice
  • 2 teaspoons lemon juice

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Place the potato in a small pan and cover with water. Bring to the boil and cook till tender, about 15 minutes. Remove, let cool, then peel and cut into pieces. Set aside.
  2. Cook the peas in the microwave according to packet instructions. Remove and set aside.
  3. Heat the oil in a large frying pan. Add the onions and cook and stir till they've taken some colour. Add all of the spices, curry leaves and green chilli; cook and stir for 1 to 2 minutes, till fragrant. Add the rice, potatoes and peas and stir to coat and warm through.
  4. Take off the heat, drizzle with lemon juice and serve.


If you like more spice, finely chop the green chilli instead of leaving it whole.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

by MauriceSerico

I had leftover rice from Asian takeaway last night. This recipe is perfect for using it up. It's simple to make. I substituted Rogan Josh spice mix instead of that in the recipe. It still worked well and please three out of four diners at home. The fourth is horribly picky.-01 Feb 2013(Review from this site AU | NZ)

Aloo Matar Pulao

Dec 10, 2019 · Modified: Dec 10, 2019 by Foodies Terminal 4 Comments 1956 words.

This post may contain affiliate links. Read full discloser by Foodies Terminal for more details.

Today’s Aloo Matar Pulao has all the good characteristics of a Pilaf recipe. Imagine extra fluffy rice where the grains remain separate & cooked to the right doneness. That’s what you are going to get. An easy Potato Peas Rice recipe packed with flavors and made in the Instant Pot just like this Chicken Pulao with a few spices.

This Aloo Matar Pulao is Gluten free, Vegetarian and can be made vegan.

Love Easy Instant Pot Recipes? Check out amazing Instant Pot Recipes from Foodies Terminal.

What is Aloo Mattar or Aloo Matar?

Aloo mattar or aloo matar is an Indian-origin curry made with aloo (potatoes) and matar (peas) as the key ingredients. Potatoes and peas are cooked together in a sauce made with tomatoes, onions and flavored with cumin and other spices. The result is a delicious curry with a thick sauce (gravy), that is best served with a side of naan or basmati rice, or your choice of grains.

Dhaba Style Aloo Matar recipe| Aloo Matar recipe

Dhaba style Aloo Matar is a popular Indian Veg preparation and an interesting variation to usual Aloo Matar gravy preparation. Aloo Matar veg gravy is a staple at my home especially during winters when Hare Matar (green peas) are available in abundance.

If you love Green Peas, then we have some delicious Green peas preparations for you.

This gravy can also be prepared using frozen green peas, however the inherent sweetness of fresh green peas makes this dish such a favorite at my home. What makes this dish a hugely favored option at my home is that it is so easy and quick to prepare. It can be relished with Roti, Parathas and with simple plain steamed rice.

Dhaba Style Aloo Matar is a rich Indian gravy preparation with a base of Onion-Tomato. This masala is then spiced and flavored with several Indian spices.

Aloo Mutter Recipe | Green Peas Recipe.

Aloo means Potato and Matar means Green Peas. You can eat this delicious and healthy curry recipe in dinner with Naan or Roti. You can Make Aloo Mutter Gravy or Aloo Matar Dry as per your taste. You can also have this with rice and for having with rice you will require more gravy.

Aloo Mutter Photo.

Aloo Mutter has a very good importance in North Indian Cuisine, in other part of the India people make simple Aloo Matar Curry which they eat with Roti (A Fluffy Indian Bread). Roti and Rice plays a vital role in Indian Cuisine. We Indians can’t live without Rice, Roti, Subzi and Dal. With this you can also check other curry recipes like Rajma Masala, french fry curry and much more.

Main Ingredients:

3 Medium Size Boiled and Chopped Potatoes.
150 gm Green Peas.
3 Medium Size Finely Chopped Onions.
3 Medium Size Chopped Tomatoes.

Spices / Other Ingredients:

3 tsp Garlic Paste.
3 tsp Ginger Paste.
1 Chopped Green Chili.
½ tsp Turmeric Powder.
3 tsp Red Chilli Powder.
1 tsp Sugar.
3 tsp Garam Masala or Kitchen King Masala.
1 tsp Cumin Seeds.
9 tsp Oil.

Aloo Matar recipe

Recipe Description

Aloo Matar recipe is a vegetarian dish, and as the name gives up the main ingredients are aloo (potatoes) and matar (peas). The key ingredients sit in a thick gravy that includes garlic, ginger, onion, tomatoes, coriander leaves, cumin seeds, and other spices.

This dish originates from Punjabi cuisine, explains the sharpness of the spices in it yet as it has been around for ages now as to which, it has different variations throughout the country. This dish is usually made during the winters, which is the season of fresh peas.

Where potatoes are a good source of ‘fiber’ which helps prevent heart disease and is also full of antioxidants, green peas are a good source of vitamin C and E, and other antioxidants that strengthen your immune system. Green peas also help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

The Aloo Matar recipe goes well with Poori, Paratha, Roti, Naan, Plain rice, or Jeera rice. The best part of this recipe is that it makes a fantastic versatile side dish, that pairs with any kind of bread or rice.

Aloo Matar

A typical dish or perfect accompaniment to a vegan, vegetarian, gluten-free, dairy-free Indian menu, aloo matar or aloo mutter (आलू मटर) is a dish from Punjabi cuisine, made with potatoes and green peas, cooked like a curry, in a spicy creamy sauce.

What is aloo matar?

In Hindi, aloo (आलू) means potato and matar (मटर) means green pea. Aloo matar is a simple curry, typical of Punjabi cuisine, consisting of fresh or frozen potatoes and green peas in a sauce made with fresh tomatoes pureed with onion and spices.

Punjabi cuisine

Punjab, literally meaning “the land of five rivers” in Punjabi, is a region in South Asia straddling the border between India and Pakistan.

Related Posts:

Its name comes from the five rivers that cross the region: Beas, Ravi, Sutlej, Chenab and Jhelum.

The name Punjab comes from the Persian punj meaning five and aab meaning water.

The region has a long history and a rich cultural tradition. Its inhabitants are called Punjabis and speak a language also called Punjabi. The main religions in Indian Punjab are Sikhism and Hinduism, while Islam is the majority in Pakistani Punjab.

Punjab alone is the “breadbasket of India”, producing more than half of the country’s wheat, rice, potatoes and millet.

The fertility of Punjab’s fields and the richness of their daily production are widely envied.

References to all the foods of the region come from ancient Vedic writings from over 3000 years ago.

Located at the intersection of the Silk Road between South and Central Asia, Punjab has several culinary influences.

Its proximity to Iran, Afghanistan and Central Asia has facilitated the use of fresh, dried and exotic fruits.

The large number of nomadic Hindu, Sikh and Pathan tribes has, for over a millennium, enriched the cuisine and the Punjabis lovingly preserve this eclectic and varied culinary tradition.

The division of India in 1947 brought an unprecedented number of refugees to the rest of the country who obviously took their eating habits with them and spread them throughout the country.

Punjab has an abundant cuisine, with heavier and more robust dishes, stripped of exotic and expensive elements. Of tandoori style, it is considered one of the simplest cuisines in the world, using the clay oven called tandoor, heated from below with charcoal.

The tandoor oven was discovered during an excavation in the Indus Valley in the western Indian subcontinent and its immense popularity must be attributed to the people of Punjab because of its great mobility.

One of the great peculiarities of Punjab are the dhabas, roadside restaurants spread throughout the region.

In India and Pakistan, dhabas are popular local restaurants located on highways. Local food is usually served in dhabas and mainly truck drivers or travelers stop there for dinner.

The vast majority of dhabas are installed next to gas stations, which are often open 24 hours a day. Since most Indian and Pakistani truck drivers are of Punjabi origin, typical Punjabi cuisine, always cooked in a tandoor oven, is served there and always with Punjabi background and music.

Today, the word dhaba represents local Indian cuisine around the world, many Indian restaurants in Europe and America have added the name dhaba to their restaurant name.

Marinated meats, chickens, fish and naans are widely consumed on the tables of Punjab.

Many delicious Indian food and dishes, cooked in a tandoor, originate from the succulent Punjabi cuisine, such as dal makhani, tandoori chicken, butter chicken, paratha, rumali, makke ki roti (corn bread), sarson ka saag (mustard leaf stew) and laccha paratha, all cooked in a tandoor.

No meal is considered complete if it is not accompanied by lassi (a sweet or salty drink made from dahi).

The famous fresh cheese called paneer, white butter and ghee are widely consumed here.

Homemade ghee is common in many meals, without which the dish is considered incomplete in many cases.

Peas in history

Peas are the young, immature, green seeds of pea varieties. These seeds are harvested after they have developed in their pods and before they are ripe. When these seeds are harvested at maturity, they are called split peas.

The pea is a legume that man has sown since the dawn of agriculture.

The history of peas begins in the Neolithic period. Historical period and continued over the centuries until it reached our days.

A symbol of luck and prosperity in the Indian subcontinent, the white and yellow flowers of this legume were once woven into garlands wishing good luck to brides, while the green spheres of the pod were one of the main sources of food. This legume is nicknamed “the green pearl”.

The history of peas and that of mankind have been linked for centuries. A very long time ago, even before the birth of agriculture.

About 10,000 BC, humans used these legumes as food for the first livestock, and they grew in areas adjacent to their fields.

About 8,000 years B.C., there is evidence of true pea cultivation in the Fertile Crescent, a vast geographical area stretching from the Tigris and Euphrates rivers (now in Iraq) to the Nile (Egypt) and the territories around the Jordan River (Jordan, Israel, Lebanon, Palestine and Syria).

It is on this territory, considered as the cradle of civilization, that the birth of agriculture took place and it was the pea, along with the spelt, barley, flax, chickpeas and lentils, one of the first vegetables to be sown and grown to help human nutrition.

From this area, agriculture rapidly spread to both the Asian continent and Europe.

It is from this moment on that peas became the staple food of the peoples bordering the Mediterranean. Indeed, the ancient Greeks and Romans were fond of peas and cultivated them abundantly.

It is notably cited by Theophrastus in his History of Plants in the 3rd century BC. then by Columella in De re rustica and then by Pliny the Elder in his Natural History written around 77 AD.

In the Middle Ages, peas became more and more important, especially among the poorest classes of the population who ate them on a daily basis. Very often they were reduced to flour for use with cereal flour.

In gastronomic literature, they appear for the first time in France, dried in a kind of milk purée, in Le Viandier, a French recipe book from the end of the Middle Ages, associated with the name of Guillaume Tirel, known as Taillevent, master cook of the kings of France Charles V, known as The Wise (1338 – 1380) and Charles VI, known as The Mad (1368 – 1422).

Le Viandier is, along with Le Mesnagier de Paris, a reference work of French medieval cuisine.

Recommended by Charlemagne (died in 814) as a useful and substantial food, after about 600 years, around 1400, this legume also managed to penetrate the noble courts, to such a great degree that in Florence, the Medici family selected a small seeded variety, the one we know today as peas.

And when, in the middle of the 16th century, Catherine de Medici (1519 – 1589) married the French sovereign, Duke Henri d’Orléans, Henri II (1519 – 1559) second son of King François I, she brought peas to court as a dowry.

Soon after, the fame of this legume grew rapidly and peas began to be used in many noble recipes.

At the court of Louis XIV, known as the Sun King (1638 – 1715), peas entered in favor of the nobles, amazed by the value of this legume and had no problem spending exorbitant sums just to be able to seize the green pearl.

A letter from Madame de Maintenon (1635 – 1719), governess of the Sun King’s natural children, dated May 10, 1696, tells of the passion for green pearls that raged in France at the end of the 17th century, at the court of Louis XIV.

“It’s incredible,” also said Colbert, Louis IV’s principal minister the year before, “incredible to see people so addicted to pleasure that they buy green peas for huge sums of money”.

The peas that these courts of France liked so much were harvested very green, before ripening: green peas.

“The younger they are, the more excellent they are,” said Nicolas de Bonnefons, master of the dining room serving the Sun King.

Peas were not the only vegetables in fashion at that time: artichokes, zucchinis, mushrooms, asparagus were also common in 17th century haute cuisine.

In Italy, this legume was so valuable that in Serenissima Venice it was a symbol of luck and prosperity, especially on April 25, when Saint Mark, protector of the lagoon city, was celebrated.

For the occasion, the Doge, first magistrate of several Italian republics, appeared on the balcony of the Doge’s Palace with a plate of risi e bisi (rice and peas) to greet the people and wish them the best for the coming year.


  • 3 Potatoes (Aloo) , peeled and diced
  • 1/2 cup Green peas (Matar) , steamed
  • 1 Onion , finely chopped
  • 1 inch Ginger , finely chopped
  • 3 Tomatoes , pureed (1 cup puree)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 2 Green Chillies , slit
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 4 sprigs Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste
  • 1/2 teaspoon Sugar , to taste
  • 1 tablespoon Ghee , or oil for cooking

What is Aloo Matar?

Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions.

While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories.

Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes.

This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. It’s lightly spiced, so absolutely doable even for kids and/or sensitive tummies.

Restaurant Style Aloo Matar Masala Recipe | Potato peas curry

Restaurant Style Aloo Matar Masala Recipe | Potato peas curry recipe with step by step pictures and instructions. Aloo matar masala is rich and creamy gravy which goes well with Roti/Naan/Chapati/Poori. It also goes well with Jeera Rice/Ghee Rice. This is must to have gravy when you have some fresh peas in winter. Thanks to my mother in law who cleaned big batch of peas and gave me when she came to visit us which I used for nearly 3 weeks in different dishes.

To make it creamy and rich I added cashews and poppy seeds. You can skip them and make in home style. I served them with whole wheat naan and it was so delicious. Monday again and theme for this week in Foodie Monday Bloghop group is #228WinterDelights suggested by Priya who blogs at thephotowali. Do check her blog for some amazing and authentic vegetarian recipes. She explores lot of places and food. Follow her to know about different places and food. Now lets quickly check how to make restaurant style Aloo Matar Masala.

Do try and let me know your feedback. You can also try the below recipes

Aloo matar masala is rich and creamy gravy which goes well with Roti/Naan/Chapati/Poori.

Save Recipe
  • Aloo 200 grams
  • Peas 1 cup
  • Onions 3 small
  • Tomatoes 2 medium
  • Ginger garlic paste 1 tbsp
  • Red chilli powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Garam masala 3/4 tsp
  • Cumin powder 1/2 tsp
  • Cashews 10
  • Poppy seeds 1 tsp
  • Oil 2 tbsp
  • Bay leaf 1
  • Cloves 2
  • Cinnamon small stick
  • Kasuri Methi 2 tsp
  • Coriander leaves 2 tbsp finely chopped
  1. Soak cashews and poppy seeds in hot water for 15 minutes
  2. Take Cashews and poppy seeds in mixer.
  3. Grind to smooth paste adding little water and then add tomatoes
  4. Grind to fine paste and keep it ready.
  5. Pressure cook potatoes and peas for 2-3 whistles. Peel the skin of potatoes and keep it ready.
  6. Heat oil and temper with bay leaf, cinnamon and cloves.
  7. Then add finely chopped onions and saute for 1 minutes
  8. Then add ginger garlic paste and saute till it is brown.
  9. Now add the masala paste and saute for 5 minutes.
  10. Then add red chilli powder, coriander powder, garam masala, turmeric powder, salt and cumin powder.
  11. Allow it to boil nicely till the raw smell goes and oil starts to ooze out. Now add the cooked potatoes and peas.
  12. Allow it to boil for 4-5 minutes.
  13. Finally add kasuri methi and finely chopped coriander leaves and switch off the flame
  14. Restaurant style aloo matar masala is ready.

You can use frozen peas instead of fresh peas.

Skip cashews and make it in home style.

Adjust the spices according to your preference. This is mild spicy masala.