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Tomato Methi Rice Recipe

Preeti Garg
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.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Rice
Cuisine Indian
Servings 4 People

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.