Green peas pulao, or matar pulao, is an Indian and Pakistani rice dish made with basmati rice, whole spices, green peas and mint. Easy enough to make any day, but luxurious enough to serve for a dinner party.
- Ingredients notes
- Serving suggestion
- How to make the matar pulao recipe
- Storage
- Other rice dishes
I love to pair this fluffy and delicately flavoured rice with robust North Indian curries such as Chana masala , Punjabi rajma masala and paneer palak kofta curry .
However, it’s also great with a sweet Gujarati kadhi .
This peas pulao recipe is simply made with a few ingredients and without onions or garlic. It is a naturally vegan and gluten-free side dish.
The majority of the flavour comes from the sweet peas and fresh herbs but there is also a deeper flavour from the whole spices. I don’t even cook the peas, but simply let them steam with cooked rice – this helps retain the flavour, vibrant green colour and nutrients.
I like to rotate pulao recipes depending on the such as vegetable pulao , tawa pulao , instant pot coconut pulao , tehri and shahi pulao .
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Basmati rice – I use long-grain basmati rice for the best flavour. Soak your rice for 20 minutes in cold water prior to achieve even fluffier rice and reduce the cooking time. Rinsing the rice well washes away all the excess starch.
Green peas – use fresh or frozen peas.
Mint – fresh, torn mint leaves
Oil – a flavourless oil works best. Use oil to keep it vegan, but you can use a ghee if you wish.
Whole spices – cumin seeds, green cardamom, cloves, cinnamon stick, bay leaves.
Salt to taste
Serving suggestion
Peas pulao is versatile and can be served with a variety of different meals. Any of these Indian vegetarian curry recipes would work great.
Perfect with some cooling cucumber raita on the side.
Serve it as an every day rice or even as part of your Diwali Indian dinner party menu .
How to make the matar pulao recipe
You first want to par-cook your basmati rice with the whole spices which have been sauté the whole spices in oil. Adding spices to hot oil helps them to bloom and release their aroma.
Once the rice is about 80% cooked, I tip in the peas, cover the rice with a lid and allow the rice and peas to steam cook.
Once that’s complete, I finish off with the mint leaves and fluff the rice.
Storage
Store pulao in an airtight container and place in the fridge as soon as it reaches room temperature. It will stay fresh in the fridge for 3-4 days. Reheat thoroughly in the microwave or pan, you may need a sprinkle of water if it has gone too dry.
Peas pulao can also be frozen for up to 3 months but it may loose its fresh taste.
Other rice dishes
Basmati rice
Jeera rice
Instant Pot Chana rice
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Peas Pulao (Matar Pulao)
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice unsoaked
- ½ cup green peas
- 10 leaves mint
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 1 tablespoon whole spices green cardamom, clove, cinnamon bark, bay leaves
- salt to taste
Instructions
- Wash the basmati rice thoroughly in cold water and soak for 20-30 minutes.
- Heat oil in a pan, add cumin seeds and whole spices.
- Once the spices sizzle, tip in the rice.
- Sauté for a half a minute then add in around 1.5-2 cups of boiling water. Add salt.
- Cook the rice – keep heat high for 5-7 minutes without covering the pan.
- Once the water is cooked off, add in the peas. Put a lid on the pan and switch off the heat. Allow the rice and peas to cook in steam for 5-10 minutes
- Gently fluff the rice and add the torn mint.
- Serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2016.
Peas Pulao (Matar Pulao)
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice unsoaked
- ½ cup green peas
- 10 leaves mint
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 1 tablespoon whole spices green cardamom, clove, cinnamon bark, bay leaves
- salt to taste
Instructions
- Wash the basmati rice thoroughly in cold water and soak for 20-30 minutes.
- Heat oil in a pan, add cumin seeds and whole spices.
- Once the spices sizzle, tip in the rice.
- Sauté for a half a minute then add in around 1.5-2 cups of boiling water. Add salt.
- Cook the rice - keep heat high for 5-7 minutes without covering the pan.
- Once the water is cooked off, add in the peas. Put a lid on the pan and switch off the heat. Allow the rice and peas to cook in steam for 5-10 minutes
- Gently fluff the rice and add the torn mint.
- Serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
For Paneer Makhani, soft paneer pieces are simmered in an exquisite, rich and silky sauce made with butter, onion, tomato, cashews and aromatic spices. Perfect as part of your Diwali dinner menu .
Paneer Makhani, or makhanwala, is also known as Butter Paneer or Paneer Butter Masala in English. It’s an Indian vegetarian curry recipe in which creamy paneer is simmered in a sweet buttery gravy.
The gravy is a silky smooth blend of onion, garlic, tomatoes, cashews, and of course … butter. What helps it along is a bit of sugar which draws out the incredible flavours. I like to use a small amount of whole spices to add depth and richness.
The dish is finished off with a drizzle of cream. It’s definitely a recipe for special occasions!
For a version without paneer, you can also try my Aloo Butter Masala or Tofu Makhani .
Other creamy paneer dishes you may like are Shahi Paneer and Paneer Kali Mirch .
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Paneer is a fresh Indian cheese, commonly used in vegetarian dishes. It can be found in most Indian grocery stores or larger supermarkets in the cheese section.
Chopped Tomatoes or Passata serve as the base for the sauce, providing a rich, tangy flavour.
Whole spices like cinnamon, green cardamom, and cloves give depth and warmth to the dish—these can be found in the spice aisle, particularly in Indian or specialty stores.
Onions, garlic, ginger and green chillies are staples in most kitchens, adding a savory and aromatic base.
Cumin Seeds and dried fenugreek leaves (also known as Kasuri methi) are traditional Indian spices found in most Asian grocery stores.
The spice powders— red chilli powder, Kashmiri chilli powder, turmeric, ground cumin, coriander , and garam masala —are essential for Indian cooking and can be easily found in the spice aisle of Indian or international supermarkets.
Butter adds richness, but can be swapped for ghee (clarified butter), while sugar or honey balances the spices.
Cream I have used single cream.
Fresh coriander leaves are used for garnish.
How to make Paneer Makhanwala
Start by cutting the paneer into your desired shape and set it aside. In a pan, cook tomatoes, onion, garlic, ginger, green chillies, whole spices, salt, oil, and water. Simmer until softened, then blend and strain into a smooth sauce.
In another pan, heat oil, add cumin seeds, and once they splutter, mix in the tomato sauce along with the spices and dried fenugreek leaves. Adjust the consistency with water and simmer for a few minutes. Season with salt, sugar, and stir in the butter.
Add the paneer to the sauce and simmer for 5 minutes to absorb the flavors. Garnish and serve.
Serving suggestion
Paneer Butter Masala is best served with pillowy, chewy naans. I love these Garlic Coriander Naans and Peshwari Naans .
You can also go with whole wheat paratha or whole wheat roti for an alternative Indian flatbread option.
For rice dishes, go for mild flavours such as jeera rice , plain boiled rice, basmati rice , or matar pulao .
Storage
Store leftover paneer makhani in an airtight container and keep in the fridge for up to 3 days. To reheat, you may need to add a splash of milk if it thickens too much.
Paneer makhni also freezes really well for 1 month. Allow to thaw at room temperature or in the fridge overnight.
Other Paneer Curries Recipes
Paneer Tikka Masala
Amritsari Paneer Bhurji
Palak Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Paneer Makhani (Paneer Butter Masala)
Equipment
- pan
- Blender
Ingredients
- 500 grams paneer
- 2 large chopped tomatoes
- 200 millilitres tomato puree or passata
- 1 tablespoon whole spices cinnamon, green cardamom and cloves
- 1 large onion peeled and chopped
- 1 inch ginger peeled and minced
- 5-6 cloves garlic
- 3 mild green chillies
- 3 tablespoon oil
- 3 tablespoon butter
- 1 teaspoon cumin seeds
- 1 tablespoon red chilli powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- Pinch garam masala
- 1 tablespoon dried fenugreek leaves
- 2 tablespoon sugar or honey
- 3 tablespoon cream
- salt to taste
Instructions
- Cut the paneer into your desired shape and set aside.
- In a pan, add tomatoes, onion, garlic, ginger, green chillies, whole spices, a pinch of salt, a little oil, and 2 cups of water.
- Bring the mixture to a boil, then simmer for 10-12 minutes until the tomatoes and onions are softened.
- Once cooked, turn off the heat and blend the mixture until smooth using a blender or hand blender.
- Strain the mixture through a sieve to create a fine, smooth sauce.
- In a separate pan, heat oil and butter, lightly pan fry paneer pieces then remove from the pan.
- Add cumin seeds. Once they start to splutter, add the prepared onion tomato sauce.
- If the sauce is too thick, add ¼ cup of water to adjust the consistency.
- Stir in the red chilli powder, Kashmiri chilli powder, turmeric powder, ground cumin and coriander, garam masala, and dried fenugreek leaves.
- Let the sauce simmer for a few minutes. Then, season with salt and sugar (or honey) to balance the flavors. Cook for an additional 5 minutes.
- Gently add the paneer pieces into the sauce and simmer over low heat for another 5 minutes, allowing the paneer to absorb the flavors.
- Once the sauce reaches the desired consistency, turn off the heat. Garnish with fresh coriander leaves and drizzle cream.
Video
Notes
- Butter Alternatives: You can substitute butter with ghee or double cream for a richer flavor.
- Onion and Garlic-Free Option: This dish can be made without onion and garlic if preferred.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2018.
