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Methi Tomato Rice, an easy and tasty pilaf
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5 from 1 vote

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
Cook Time20 minutes
Total Time40 minutes
Course: Main
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 210kcal

Ingredients

  • 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

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 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.

Nutrition

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