Sweet Corn, Methi & Tomato Rice Recipe
This Sweet Corn, Methi & Tomato Rice is a delightful North Indian dish that combines the richness of fresh fenugreek leaves (methi), the sweetness of corn, and the tanginess of ripe tomatoes. The comforting rice is packed with flavor from aromatic spices, making it a perfect option for lunch or a light dinner. It’s easy to prepare, and you can pair it with a refreshing raita and a crisp salad for a wholesome meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 2 cups |
| Tomatoes (chopped) | 2 |
| Onions (chopped) | 2 |
| Garlic (1-inch piece, chopped) | 1-inch |
| Garlic cloves (chopped) | 4 |
| Sweet corn | 1 cup |
| Green chili (chopped) | 1 |
| Methi leaves (fenugreek leaves, washed and chopped) | 2 cups |
| Salt | To taste |
| Sunflower oil | As required |
| Cumin seeds (jeera) | 1 teaspoon |
| Cinnamon stick (dalchini) | 1-inch piece |
| Cardamom pods/seeds (elaichi) | 1 |
| Star anise | 1 |
| Bay leaf (tej patta) | 1 |
| Turmeric powder (haldi) | 1 teaspoon |
| Coriander powder (dhania) | 2 teaspoons |
| Garam masala powder | 2 teaspoons |
| Red chili powder | 1 teaspoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Servings
- Serves: 4 people
Cuisine
- Cuisine: North Indian
Course
- Course: Lunch
Diet
- Diet: Vegetarian
Instructions
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Prepare the Rice: Begin by ensuring that your rice is cooked and ready to use. If you need help cooking rice in a pressure cooker, check out our guide How to Cook Rice in a Pressure Cooker.
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Spice Tempering: Heat a kadai (or deep frying pan) and add enough sunflower oil to coat the base. Once the oil is hot, add the whole spices: bay leaf, cumin seeds, cardamom pods, cinnamon stick, and star anise. Allow them to sizzle for a few seconds until they release their aroma.
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Sauté the Aromatics: Add the chopped onions, ginger, and garlic to the pan. Sauté them until they become translucent. Continue cooking until the onions turn golden brown.
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Cook the Tomatoes: Add the chopped tomatoes to the pan. Sprinkle a pinch of salt to help release the moisture from the tomatoes. Sauté until the tomatoes become soft and mushy.
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Add Methi Leaves: Add the washed and chopped methi leaves to the pan. Stir well and cook until the leaves wilt and turn a vibrant green color.
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Incorporate Sweet Corn and Spices: Add the sweet corn kernels and mix them with the cooked vegetables. Then, add all the dry spice powders: turmeric powder, coriander powder, garam masala powder, and red chili powder. Stir the mixture thoroughly, and cook for about 10 minutes, allowing the flavors to blend together.
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Combine the Rice: Once the masala is well-cooked, gently add the cooked rice to the pan. Reduce the heat and toss the rice with the masala, ensuring every grain is well-coated. Taste and adjust the salt and seasonings as necessary.
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Final Touch: After thoroughly mixing the rice with the masala, switch off the heat and serve the dish warm.
Serving Suggestions
Serve the Sweet Corn, Methi & Tomato Rice alongside a refreshing Raw Mango Raita and a fresh salad for a complete and satisfying meal. The cool raita balances the spices in the rice, while the salad provides a crisp contrast to the soft and flavorful rice.
Nutritional Information (per serving)
(These values are approximate and can vary based on ingredients used and portion sizes.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220-250 kcal |
| Carbohydrates | 45g |
| Protein | 6g |
| Fat | 7g |
| Fiber | 3g |
| Sugars | 6g |
| Sodium | 300mg |
This Sweet Corn, Methi & Tomato Rice is not only delicious but also offers a healthy balance of vegetables, fiber, and essential nutrients. The combination of sweet corn and methi leaves adds a unique flavor, making it a standout dish in your meal plan.
