Tomato Methi Rice Recipe
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Tomato Methi Rice is a fragrant, flavorful Indian dish that combines the robust taste of tomatoes with the slightly bitter and aromatic flavor of methi (fenugreek) leaves. This one-pot dish is perfect for a weeknight dinner or a lunch box meal. The spices add a rich depth of flavor, while the methi leaves provide a nutritional boost with their distinct taste. Here’s how to prepare this delightful meal:
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (cooked) | 4 cups |
| Onion (thinly sliced) | 1 |
| Fresh Ginger (1-inch piece) | 1-inch |
| Garlic Cloves | 4 |
| Tomatoes (finely chopped) | 3 |
| Methi Leaves (fenugreek, chopped) | 2 cups |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 |
| Cloves (Laung) | 2 |
| Cardamom Pods/Seeds | 1 |
| Ghee | 2 tablespoons |
| Salt | To taste |
Instructions
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Cook the Rice: Begin by cooking the rice to a fluffy consistency. You can use a pressure cooker or an open pan to cook the rice. Once cooked, set it aside and keep it ready for mixing with the spice blend later.
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Prepare the Base: Heat 2 tablespoons of ghee in a wok or kadhai over medium heat. Once the ghee melts and heats up, add the whole spices—cinnamon stick, cloves, and cardamom pods. Let them sizzle for a few seconds, releasing their aromatic oils into the ghee.
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Sauté the Onions: Add the thinly sliced onions to the wok. Sauté them until they become soft and translucent, which should take about 3-4 minutes. Stir occasionally to avoid burning.
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Add Ginger and Garlic: Using a mortar and pestle, roughly pound the ginger and garlic cloves to release their juices and aroma. Add the paste to the onions and sauté for another 2-3 minutes, allowing the raw smell of ginger and garlic to disappear.
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Cook the Tomatoes: Add the finely chopped tomatoes to the pan. Stir them in and cook until they become soft and start to break down, about 5-7 minutes.
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Spice it Up: Add the red chilli powder, coriander powder, and garam masala powder to the tomato mixture. Stir well and cook the spices with the tomatoes for 2 minutes. The ghee should start separating from the sides, signaling that the spice mix is ready.
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Add Methi Leaves: Toss in the freshly chopped methi leaves (fenugreek leaves). Mix them in thoroughly with the tomato and spice mixture. Season with salt to taste and continue cooking the mixture until the methi leaves have wilted and softened, stirring occasionally. This should take around 5 minutes.
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Combine with Rice: Once the tomato-methi mixture is cooked, add the cooked rice to the pan. Gently fluff and mix the rice with the spiced tomato-methi mixture using a fork. Ensure the rice is evenly coated with the spices and vegetables.
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Simmer and Serve: Allow the rice to simmer for another 2 minutes, then switch off the flame. The flavors will meld together, creating a fragrant and flavorful dish.
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Serve Hot: Serve the Tomato Methi Rice hot, paired with a refreshing Tomato Onion Cucumber Raita and roasted papad for a complete meal. It’s ideal for a light dinner or a nutritious lunch box option.
This dish is not only quick and easy to prepare, but it’s also packed with flavor and nutrition. Methi (fenugreek) leaves are known for their health benefits, including aiding digestion and providing a rich source of iron and fiber. Tomato Methi Rice makes for a satisfying meal that’s both comforting and wholesome, perfect for a family dinner or a special occasion. Enjoy the warm, fragrant, and slightly spicy notes of this classic Indian dish!
