Aloo matar rice

    25 min

    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.

    3 people made this

    Serves: 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

    Prep: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.

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    Reviews in English (2)


    Altered ingredient amounts. good  -  25 Feb 2010  (Review from Allrecipes India)


    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 Allrecipes AU | NZ)