Tomato Methi Rice recipe is a power pack or iron rich rice recipe. Fenugreek leaves or methi is great source of vitamins and iron and good for controlling sugar level and cholesterol in the body. It’s a perfect option for lunchbox recipe.
This methi rice recipe is a one pot healthy meal in which you can taste all the flavors. You can also replace the fenugreek leaves with other green leafy vegetables like spinach or other. You can serve this tomato methi rice recipe with Curd or raita and pickle.
What we needed to cook Tomato Methi Rice
4 Cup Basmati Rice, Cooked
1 Cup Tomatoes, Chopped
4 Cups Fenugreek Leaves, Chopped
1/2 Cup Onion, Chopped
2 Green Chilies, Chopped
2-3 Cloves
1 Bay Leaf
2 Cardamoms
1″ Cinnamon Stick
Salt to Taste
Red Chili Powder to taste
1/2 Tsp. Turmeric Powder
1 Tsp. Coriander Powder
1/2 Tsp. Cumin Seeds
Pinch of Asafoetida
2 Tbsps. Ghee/ Oil
How to Cook Tomato Methi Rice
Heat the ghee in a thick bottom pan, add bay leaf, cinnamon, cardamom, clove, cumin and saute. Add hing, green chili and onion and saute on medium flame for 2 minutes. Add tomatoes and fenugreek leaves and cook on a medium flame till to mashy. Add coriander powder, turmeric powder, salt and chili powder with little water, and mix well. Cover and cook for 5-8 minutes till to fenugreek leaves are cooked. Add rice and mix gently. Remove from heat and garnish with coriander and serve with raita or chutney.
Tomato Methi Rice Recipe
Ingredients
- 4 Cup Basmati Rice, Cooked
- 1 Cup Tomatoes, Chopped
- 4 Cups Fenugreek Leaves, Chopped
- 1/2 Cup Onion, Chopped
- 2 Green Chilies, Chopped
- 2 Cloves
- 2 Cardamoms
- 1" Cinnamon Sticks
- 1 Bayleaf
- Salt to taste
- Red Chili Powder to Taste
- 1/2 Tsp. Turmeric Powder
- 1 Tsp. Coriander Powder
- 1/2 Tsp. Cumin Seeds
- Pinch of Asafoetida
- 2 Tbsps. Ghee/ Oil
Instructions
- Heat the ghee in a thick bottom pan, add bay leaf, cinnamon, cardamom, clove, cumin and saute.
- Add hing, green chili and onion and saute on medium flame for 2 minutes.
- Add tomatoes and fenugreek leaves and cook on a medium flame till to mashy.
- Add coriander powder, turmeric powder, salt and chili powder with little water, and mix well.
- Cover and cook for 5-8 minutes till to fenugreek leaves are cooked. Add rice and mix gently.
- Remove from heat and garnish with coriander and serve with raita or chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88
A simple yet flavorful rice and the rice got a lovely color..
Would love to have this aromatic rice with some spicy potato fry for my lunch without any fuss. Simply inviting rice there. Lovely dish.
That is a nice easy breezy one pot meal Preeti. Perfect for kid’s lunch boxes..
I like methi in almost all the dishes and always make it a point add at least a few fresh methi to pulaos. Tomato methi rice looks amazing and a great to pack in lunch boxes.
Nice aromatic Rice dish Preeti. The yellow hue looks lovely!
Never combined both -I usually use tamarind instead of tomato. Will try this version next time. Beautiful presentation Preethi.
A nice delicious one pot rice dish.
Methi leaves add such a nice flavor to any dish. Very easy recipe, perfect for busy weekdays.
beautiful colorful and flavorful looking rice
Such a lipsmacking and colourful bowl..lovely
That is such a flavorful and delicious looking methi rice. Sounds just perfect for a weeknight or to serve at a party.
Yummy! I love the tomato methi combo! I love the colour of the rice.
I seldom add methi in my rice-based dishes but it sure dies sounds tasty. Bookmarking to try.