Tomato Methi Rice Recipe

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.

Course Rice
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg


  • 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


  1. Heat the ghee in a thick bottom pan, add bay leaf, cinnamon, cardamom, clove, cumin and saute. 

  2. Add hing, green chili and onion and saute on medium flame for 2 minutes. 

  3. Add tomatoes and fenugreek leaves and cook on a medium flame till to mashy. 

  4. Add coriander powder, turmeric powder, salt and chili powder with little water, and mix well. 

  5. Cover and cook for 5-8 minutes till to fenugreek leaves are cooked. Add rice and mix gently. 

  6. Remove from heat and garnish with coriander and serve with raita or chutney.