June 07, 2019

Aloo Mutter Pulao | Alu Matar Pulav

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Aloo Matar or Peas potato gravy is a very famous accompaniment for rotis , naan ,paratha or even the flavorful jeera rice or veg pulao .
Today , we will infuse the same flavors of the gravy and prepare a tasty pulao. This needs just a simple accompaniment like raita or khadi to go with it . The pulao has a burst or flavors and can be felt each time you savor a spoonful of it in your mouth.

Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 2-3
Complexity- simple

1.5 cups rice ( Basmati or regular raw rice)
2 medium sized potatoes
2 medium sized tomatoes
1 tsp ginger finely grated
1/2 cup frozen or fresh peas
2 green chillies slit
1 tsp Kashmiri red chilli powder
1/2 tsp haldi powder
1.5 tsp pav bhaji masala or garam masala
1 tsp jeera
1/4 tsp Saunf
2-3 cloves
2 tablespoons oil
1 tablespoon ghee (omit for vegan version)
Salt to taste


  • Chop the tomatoes finely and keep aside. 
  • Peel the potatoes and cut them into medium sized cubes 
  • Wash the rice and soak for 15 mins then drain it in a colander and keep ready .
  • In a pressure cooker , heat the oil and crackle the jeera , saunf ,cloves until you get a nice aroma .
  • Add in the chopped tomatoes , green chillies, ginger, haldi powder, red chilli powder and mix well .Do it in low flame else the masalas will burn.
  • Let the tomatoes cook until mushy and soft .
  • Add the pav bhaji masala or garam masala and cook for 1-2 mins.
  • Now add in the peas and potatoes, saute and mix well .
  • Add the drained rice and lightly mix it such that the rice doesn't break.
  • Add the required amount of water depending on the rice you are using.
  • ( Basmati rice- 1 cup rice will need 1.5 cups water .Sona masuri rice- 1 cup rice will need 2 cups water
  • Add salt as required and pressure cook it on low flame for 1 whistle. 
  • Let the pressure release normally and then carefully open the cooker and fluff the rice. 
  • Pour the tablespoon of ghee for added aroma.  (Skip if making vegan variation)
  • Serve hot with raita or khadi and some  papads or chips.

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