Tomato Methi Rice

 

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. It’s a perfect option for lunchbox recipe.

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This methi rice recipe is a one pot healthy meal in which you can taste all the flavors. You can also replace the fenugreek leaves with other green leafy vegetables like spinach or other. You can serve this tomato methi rice recipe with Curd or raita and pickle.

 

 

What we needed to cook Tomato Methi Rice

4 Cup Basmati Rice, Cooked

1 Cup Tomatoes, Chopped

4 Cups Fenugreek Leaves, Chopped

1/2 Cup Onion, Chopped

2 Green Chilies, Chopped

2-3 Cloves

1 Bay Leaf

2 Cardamoms

1″ Cinnamon Stick

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

 

How to Cook Tomato Methi Rice

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.

 

 

 

5 from 6 votes
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Tomato Methi Rice Recipe

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.

Course Rice
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg

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

  1. Heat the ghee in a thick bottom pan, add bay leaf, cinnamon, cardamom, clove, cumin and saute. 

  2. Add hing, green chili and onion and saute on medium flame for 2 minutes. 

  3. Add tomatoes and fenugreek leaves and cook on a medium flame till to mashy. 

  4. Add coriander powder, turmeric powder, salt and chili powder with little water, and mix well. 

  5. Cover and cook for 5-8 minutes till to fenugreek leaves are cooked. Add rice and mix gently. 

  6. Remove from heat and garnish with coriander and serve with raita or chutney. 

 

 

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13 thoughts on “Tomato Methi Rice

  1. I like methi in almost all the dishes and always make it a point add at least a few fresh methi to pulaos. Tomato methi rice looks amazing and a great to pack in lunch boxes.

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