Here’s a quick weeknight recipe that’s healthy and sure to delight just about anyone, especially if that anyone likes methi or fenugreek leaves: My Methi Tomato Rice.
If you think methi is too exotic, or have never tried it for whatever reason, I am about to evangelize you. Methi leaves are quite easily available here in the United States at Indian and Asian grocery stores, and they are incredibly, incredibly good for you.
Don’t let their slight bitterness put you off: it’s rather pleasant, really, and it is the reason why methi is so prized in Indian kitchens. This leafy veggie is a powerful warrior against heart disease and diabetes, with cholesterol and hypertension reducing properties. It’s great for digestion, too.
This recipe is rather straightforward and comes together in minutes. There’s no blending required– the flavors come out of jars, and all you need, by way of exotic Indian spices, is some turmeric and some sambar powder, although curry powder, if you happen to have that on hand, is just as good.
Make some today. You’ll be thrilled.
Methi Tomato Rice
Ingredients
- 1 medium onion, diced
- 3 tomatoes, pureed in a blender
- 1 bunch methi or fenugreek leaves, about 2 cups, tough stems removed, then chopped. Methi often has a lot of grit on it, so be sure to wash it thoroughly in several changes of water.
- 1 tsp cumin seeds,
- 1 heaping tbsp curry powder or sambar powder, use either-- they are slightly different flavors but each works
- 1 1/2 cups long-grain rice, like basmati
- 1/2 to 1 tsp cayenne pepper or any red chili powder
- 1/2 tsp turmeric
- 1/4 cup coriander leaves, chopped
- 1 tbsp vegetable oil
Instructions
- Heat the oil in a saucepan. Add the cumin seeds, stir-fry for a minute, then add the onions.
- Saute the onions until translucent. Add the tomato puree and the fenugreek or methi leaves. Add the curry powder, cayenne, and turmeric. Stir well and let the mixture cook about 5 minutes over medium-high heat.
- Add the rice with salt to taste. Stir to coat the rice with the spices and veggies.
- Add 2 1/2 cups of water. Bring to a boil, then put on a tight-fitting lid, lower the heat to the lowest level, and let the rice cook 15 minutes.
- Turn off and let the rice stand another 10 minutes. Open, fluff with a fork, garnish with coriander leaves, and serve hot.
Methi leaves are heaven!
Agreed! 🙂
Looks great! Thanks for the recipe Vaishali. What do you usually service this with (other than raita/pickles)?
Simi
Hi Simi, this is really great with a creamy curry, like this coconut tomato curry. https://holycowvegan.net/2008/01/tomato-coconut-cream-curry.html
Methi tomato rice? It’s really new in my food array. I always want plain rice. Sometimes I add some condiments but most of the time I take it plainly. However preference can be change and I’m willing to take the risk. Maybe if I have spare time I’ll try this methi tomato rice. Do you think it taste good if I match it with steak especially blue butcher’s dish?
Hi Donna, I couldn’t say about steak, but it’ll certainly go great with some poppadum and Indian mango pickle. 🙂
Hi Vaishali, thanks for the response. Maybe I’ll try to create my own version of this rice and will match it my favorite steak from steakhouse in hong kong. I’ll keep you posted and will share also some recipe
Yum! looks amazing 🙂
This is an amazing way for feed the healthy methi tomato rice to my family. Gonna add this to my ‘must try’ recipe list today. 🙂
Hello, can I use dry Kasoori Methi? Fresh is hard to find. Thanks for the recipes!
Yes, but use about a third of the fresh methi since flavor so are concentrated in the dry methi.
why tomato should never be mixed with methi ?
I don’t get the question. Can you clarify?