Methi Tomato Rice
A simple and easy Indian style Methi Tomato Rice made with fresh methi or fenugreek greens and spices. A vegan, gluten-free, soy-free and nut-free recipe.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 210kcal
- 1 medium onion (diced)
- 3 tomatoes (pureed in a blender)
- 1 bunch methi leaves (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 teaspoon cumin seeds
- 1 heaping tbsp curry powder (or sambar powder)
- 1 ½ cups basmati rice
- ½ to 1 teaspoon cayenne
- ½ teaspoon turmeric
- ¼ cup cilantro chopped
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
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 ½ 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 cilantro and serve hot.
Calories: 210kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg