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Recipe, recipes, food,

Matar Pulao With Potato Cutlets

Rice 886
..Matar Pulao With Potato Cutlets
  • Serves: 11 People
  • Prep Time: 80 Minutes
  • Cooking: 80 Minutes
  • Calories: 2862
  • Difficulty: easy

Potato cutlets are actually aalo kabab that is one of the favorite snack of Pakistani families. When this snack is combined with matar pulao or green peas pilaf or peas pulao it becomes comforting food for everyone. This is on of the flavor full and yummiest family food that can be enjoyed any time.



  1. In a pot add enough water along with some salt and potatoes. Let the potatoes boil completely.

  2. When the potatoes boil completely take out of water, let these cool. Then peel off and mash well.

  3. add chopped onion, coriander and mint leaves, crushed green chilies, salt, cumin seeds, coriander powder, red chili powder, rice flour and mix everything well.

  4. Grease your hands with oil and shape the mixture in any shape of your choice.

  5. In a frying pan add some oil and heat it on medium flame.

  6. Beat an egg, dip the shaped aalo tiki in the egg and fry in the heated oil. Fry well from both sides till they turn golden brown.

  7. Take out on some kitchen towel to strain the excess oil of these potato cutlets.

  8. __________________Matar Pulao __________________

  9. In  a big pot add ghee and heat it on medium flame.

  10. Add sliced onion and fry till the onions turn golden brown. Add some water and cover the lid of the pot. This will extract the color from onion.

  11. Add ginger garlic paste and fry for few seconds.

  12. Then add chopped tomatoes and fry these for 2-3 minutes. Cook the tomatoes well.

  13. Add peas and fry these as well for 2-3 minutes.

  14. Now add spices in the pulao masala. Add cumin powder, black cardamom, mace, cinnamon sticks, cloves, bay leaf, black pepper corns and fry for few seconds. Add little water if required for frying masala.

  15. Also add salt and red chili powder and mix this as well. Add a little water so that masala may not burn.

  16. Now add water, tamarind and green chilies in the masala. Cover the pot and let the water boil on high flame.

  17. When the water starts to boil add soaked rice. Give a mix, cover the pot and cook the rice on medium flame.

  18. When the water gets low but not completely dried, cover the pot with some kitchen towel, put the lid on. Steam cook the rice on very low flame for 20-25 minutes.

  19. Best matar pulao is ready. Take out and serve with crispy golden potato cutlets.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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