Tomato Methi Rice Recipe Made Simple

To begin making the Tomato Methi Rice formula, prepare the rice to a fluffy consistency using an open cooking vessel or pressure cooker method and keep aside.toasty ghee in a wok/kadhai on medium flame, toss in the cinnamon stick, cloves and cardamom and let it release its aroma into the ghee.toss in the sliced shallot and saute until it turns translucent.Roughly pound the ginger and garlic cloves using a mortar and pestle and toss in it to the cooking vessel.

prepare until the raw smell goes away.toss in the tomatoes and saute until the tomatoes are soft and well cookedAdd the red chilli, coriander and garam masala ground mix, and saute until the ghee separates out on the sides.toss in the cut up methi or fenugreek leaves, essence with table salt and mix gently well.prepare the mixture until the fenugreek leaves are well cooked, and occasionally saute in between.Once the tomato methi mixture is ready, toss in the cooked rice into the cooking vessel and mix gently it well using a fork.Let it low-boil for 2 mins and switch off the flame.

dish up fiery.dish up the Tomato Methi Rice formula along with Tomato shallot Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner.