Tomato Methi Rice Recipe

Step 1: To begin making the Tomato Methi Rice Recipe, cook the rice to a fluffy consistency using an open pan or pressure cooker method and keep aside

Step 2: Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves and cardamom and let it release its aroma into the ghee

Step 3: Add the sliced onion and saute until it turns translucent

Step 4: Roughly pound the ginger and garlic cloves using a mortar and pestle and add it to the pan

Step 5: Cook until the raw smell goes away

Step 6: Add the tomatoes and saute until the tomatoes are soft and well cookedAdd the red chilli, coriander and garam masala powder, and saute until the ghee separates out on the sides

Step 7: Add the chopped methi or fenugreek leaves, season with salt and mix well

Step 8: Cook the mixture until the fenugreek leaves are well cooked, and occasionally saute in between

Step 9: Once the tomato methi mixture is ready, add the cooked rice into the pan and mix it well using a fork

Step 10: Let it simmer for 2 minutes and switch off the flame

Step 11: Serve hot

Step 12: Serve the Tomato Methi Rice Recipe along with Tomato Onion Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner