Aloo Matar Pulao, Methi Kheera Raita
Aloo Matar Pulao is a comforting and flavorful rice dish made with basmati rice, tender potatoes (aloo), sweet green peas (Matar), and whole spices. Lightly spiced and aromatic, it's a one-pot vegetarian meal that brings together both nutrition and taste.Paired with Methi Kheera Raita — a refreshing yogurt-based side made with fresh cucumber (kheera) and fenugreek leaves (Methi) — the combination creates a perfect balance of warm, spiced pulao and cool, creamy raita. The raita not only enhances the flavor but also aids digestion, making this duo ideal for a light lunch or wholesome dinner.This traditional North Indian pairing is simple, nourishing, and packed with seasonal freshness — perfect for everyday meals.
Ingredients
Aloo Matar Pulao
- Ghee (घी) – 3 tbsp
- Heeng (हींग) – ¾ tsp
- Black Cardamom (काली ईलाइची)- 2 nos
- Cloves (लौंग) – 3-4 nos
- Bay leaf (तेज पत्ता) – 1 no
- Cinnamon 1” pc (दालचीनी) – 2 nos
- Cardamom (ईलाइची) – 6-7nos
- Cumin (जीरा) – 2 tsp
- Fennel Seeds (सॉंफ़) – 1 tsp
- Onion, medium (प्याज़) – 5 nos
- Garlic chopped (लहसुन) – 1½ tbsp
- Ginger chopped (अदरक) – 1½ tbsp
- Tomato, medium (टमाटर) – 5-6 nos
- Green chilli, slit (हरि मिर्च) – 2 nos
- Potato, large (आलू) – 2 nos
- Salt (नमक) – 1 tsp
- Turmeric (हल्दी) – ¾ tsp
- Chilli powder (मिर्च पाउडर) – 1 tsp
- Coriander powder (धनिया पाउडर) – 2 tsp
- Pao bhaji masala (पाव भाजी मसाला) – 1 tbsp
- Kasoori Methi (कसूरी मेथी) – a generous pinch
- Green Peas (हरा मटर) – 1 cup
- Water (पानी) – 3 cups
- Basmati rice (बासमती चावल) – 2 cups
- Lemon juice (नींबू रस) – 2 tbsp
- Mint leaves (पुदीना पत्ता) – handful
- Coriander chopped (ताज़ा धनिया) – handful
- Salt (नमक) – to taste
Methi Kheera Raita
- Kasoori Methi (कसूरी मेथी) – 2 tbsp
- Water (पानी) – ½ cup
- Oil (तेल) – 2 tbsp
- Heeng (हींग) – ½ tsp
- Curd (दही) – 2 cups
- Green chilli chopped (हरि मिर्च) – 1 no
- Salt (नमक) – to taste
- Black salt (काला नमक) – ½ tsp
- Coriander chopped (ताज़ा धनिया) – handful
- Chilli powder (मिर्ची पाउडर) – ½ tsp
- Roasted Cumin powder (भुना जीरा पाउडर) – 1½ tsp
- Cucumber, medium (खीरा) – 1 no
Instructions
For Pulao
- For aloo Matar pulao, in a hot kadhai, add ghee, melt it, and then add heeng (asafoetida), black cardamom, cloves, bay leaves, cinnamon, cardamom, cumin and fennel seeds.Now add the roughly sliced onions, chopped garlic and chopped ginger. Cook it all on high flame. Add sliced green chillies. Add roughly sliced tomatoes when the onions turn a little pink. Add some salt, turmeric, chilli powder, coriander powder, and pav bhaji masala. You can add sambar masala, kitchen king masala or any flavourful masala instead of pav bhaji masala. Give it a quick stir and cook it on high flame.
- Now add diced potatoes and mix them well. We have to cook the potatoes for 3 to 4 minutes. Add kasoori Methi and stir again. Add green peas, then add water. Add the soaked rice, lemon juice, mint leaves and coriander leaves. Give it a stir, then add some salt to taste after adding the rice. Cover the kadhai with a lid and cook it on low flame till the rice soaks up all the moisture. Remove the lid and the aloo Matar pulao is ready to be served hot with Methi Kheera Raita. Enjoy!
For Raita
- For Methi Kheera Raita, in a bowl, soak some kasoori methi in water for 5 minutes. For tempering, add some oil and Heeng in a hot pan. Add the soaked Methi and roast them all for 30- 40 seconds on low flame.
- Add them to curd, and then add green chillies, salt, black salt, coriander leaves, chilli powder, and roasted cumin powder. Make sure to check whether the cucumbers are not bitter by having a little bite. Grate the cucumbers and add them to the curd. Whisk them all and the raita is ready.
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