Tomato Methi Rice Recipe | How To Make Tomato Methi Rice Recipe

I frequently prepare this Methi Tamatar Pulav, also known as Tomato Methi Rice, as a one-dish supper at home since it is substantial, hearty, and delicious. All you need is some dahi or raita on the side to make this a complete dinner. I also serve papad or, on a leisurely day, potato crisps or wafers if I want a touch of crunch or pleasure.

Methi, also known as fenugreek leaves, are a rich source of iron and vitamin C, and because they are also high in dietary fibre, they are helpful for regulating blood sugar levels and cholesterol in the body. Since it uses mild spices, Tomato Methi Rice Recipe is the ideal recipe for kids’ lunchboxes.

You may have guessed by now that I enjoy one-pot meals, which come in handy both during the week and on quiet weekends. This Methi Tamatar Pulav or Tomato Methi Rice is another in my extensive collection of one-dish dishes. This recipe is a fantastic way to get a healthy serving of this nutrient-rich green in one’s daily diet, and it is also a family favourite because we love methi.

Serve the tomato-methi rice recipe with tomato-onion-cucumber raita, roasted papad, and other side dishes for children’s lunchboxes or a quick weeknight meal.

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Tomato Methi Rice Recipe | What Is The Recipe Of Tomato Methi Rice

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 1/2 cup chopped tomatoes
• 3 cups chopped fenugreek methi leaves
• 2 tsp oil
• 1 bayleaf tejpatta
• 2 cloves laung / lavang
• 25 mm 1" piece cinnamon (dalchini)
• 2 cardamoms
• 2 tsp finely chopped green chillies
• 1/4 cup onion paste
• 2 tsp garlic lehsun paste
• 1 tbsp coriander-cumin seeds dhania-jeera powder
• 1/2 tsp turmeric powder haldi
• 2 tsp chilli powder
• 3 cups cooked rice
• salt to taste

Instructions

1. Heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds.
2. Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning.
3. Add the garlic paste and sauté on a medium flame for few seconds.
4. Add the tomatoes and cook on a medium flame for 2 minutes or till the tomatoes are cooked while stirring continuously.
5. Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds
6. Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked.
7. Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
8. Serve hot with curds or raita of your choice.