Tomato Methi Rice Recipe | What Is The Recipe Of Tomato Methi Rice
- 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
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.
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.
Add the garlic paste and sauté on a medium flame for few seconds.
Add the tomatoes and cook on a medium flame for 2 minutes or till the tomatoes are cooked while stirring continuously.
Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds
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.
Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
Serve hot with curds or raita of your choice.