Methi Tomato Rice, an easy and tasty pilaf
Methi Tomato Rice
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course: Main
Cuisine: Indian
Servings: 6 servings
Author: Holy Cow! Vegan Recipes
  • 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
  1. Heat the oil in a saucepan. Add the cumin seeds, stir-fry for a minute, then add the onions.
  2. 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.
  3. Add the rice with salt to taste. Stir to coat the rice with the spices and veggies.
  4. 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.
  5. Turn off and let the rice stand another 10 minutes. Open, fluff with a fork, garnish with coriander leaves, and serve hot.