Tomato Methi Rice Recipe
Introduction
Tomato Methi Rice, an enticing blend of fragrant spices and vibrant ingredients, is a delightful dish that brings together the earthy flavors of fenugreek leaves (methi) and the tanginess of ripe tomatoes. This vegetarian recipe is perfect for a hearty dinner, showcasing the essence of Indian cuisine in a simple yet satisfying manner. Serve it hot with a refreshing boondi raita and a crisp kachumber salad for a complete meal experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 4 cups (cooked) |
| Onion (finely sliced) | 1 large |
| Ginger (grated) | 1 inch |
| Garlic (minced) | 4 cloves |
| Tomatoes (finely chopped) | 3 medium |
| Fresh fenugreek leaves (methi) | 2 cups (chopped) |
| Red chili powder | 1 teaspoon |
| Coriander powder | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Cinnamon stick | 1 piece |
| Cloves | 2 whole |
| Green cardamom | 1 whole |
| Ghee (clarified butter) | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | 5g |
| Carbohydrates | 40g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 300mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 4
Instructions
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Cooking the Rice: Start by washing the basmati rice thoroughly under running water until the water runs clear, then soak it for about 15 minutes. In a pressure cooker, add the soaked rice along with water and a pinch of salt. Cook on high heat until it reaches two whistles, then let the pressure release naturally.
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Sautéing Spices: In a large pan or kadhai, heat the ghee over medium heat. Once hot, add the cinnamon stick, cloves, and cardamom. Sauté the spices for about 15 seconds until fragrant, being careful not to burn them.
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Adding Aromatics: Next, add the sliced onions to the pan. Sauté them until they become translucent and slightly golden, which should take about 5-7 minutes.
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Incorporating Ginger and Garlic: Stir in the grated ginger and minced garlic, cooking for an additional minute until the raw aroma fades.
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Cooking the Tomatoes: Add the chopped tomatoes to the pan. Cook them down until they soften and break apart, approximately 5-7 minutes. Stir occasionally to prevent sticking.
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Spicing it Up: Once the tomatoes are cooked, sprinkle in the red chili powder, coriander powder, garam masala powder, and salt. Mix well and let this spice mixture simmer for about 3-4 minutes, allowing the flavors to meld together.
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Adding Fenugreek: Now, gently fold in the chopped fenugreek leaves. Cook for another 2-3 minutes until the leaves wilt and are tender.
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Combining with Rice: Finally, add the cooked rice to the pan. Using a spatula, mix everything gently to ensure the rice is coated evenly with the spice mixture. Cook for an additional 2 minutes, allowing the flavors to integrate.
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Serving: Turn off the heat and serve the Tomato Methi Rice hot. It pairs beautifully with boondi raita for a cooling contrast and a fresh kachumber salad on the side for added crunch.
Conclusion
This Tomato Methi Rice is not just a meal; it’s an experience that envelops you in the warmth of home-cooked Indian food. The harmonious blend of spices, fresh vegetables, and the unique flavor of methi make this dish a delightful addition to any dinner table. Enjoy every bite!
