Tomato Methi Rice | Methi Tamatar Pulav

This Methi Tamatar Pulav or Tomato Methi Rice is a one-dish meal that I make often at home because it is hearty, filling and delicious. All you need for this to be a complete meal is some dahi or raita on the side. If I want a bit of crunchiness or indulgence, I also serve some papad (or on a lazy day, some potato crisps or wafers. :D).

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By now, you must have realised that I like one-pot dishes; they are lifesavers on weekdays and on lazy weekends. I have a whole repertoire of one-dish meals and this Methi Tamatar Pulav or Tomato Methi Rice is one more in this series. It is also a family favourite because we really like methi and this dish is a great way to get a healthy dose of this nutrient-rich green into one’s daily diet. 

Some Health Benefits of Methi or Fenugreek Leaves

• Are you on a diet or a weight-loss program? Then methi is what you should include in your diet. 1 packed cup of uncooked fenugreek leaves is about 40 gms in weight and has just 20 calories. However, it is packed with soluble fibre which keep you full while the iron, Vitamin A, and Vitamin C in it ensure that you get a fair amount of nutrients.
• Fenugreek leaves are rich in antioxidants and so help keep those signs of ageing at bay.
• Of course, who would not love to keep their hair in top condition. Both methi seeds and methi leaves are known to boost hair growth and help keep those tresses in good condition.
• In India, fenugreek is traditionally used to help manage diabetes. Both the seeds and the leaves help diabetics control sugar levels.
• Methi also helps lower and regulate cholesterol levels.

Some Tips to Make a Great Tomato Methi Rice

• The methi should be fresh as can be; after all it is the star ingredient in this dish.
• Roughly chop the methi leaves to release the flavour and aroma.
• For making a robust and flavourful Methi Tamatar Pulav, cook the basmati rice separately and then just mix it with the cooked tomato-fenugreek base.

How to Make Vegan Tomato Methi Rice

• I added a bit of yogurt or dahi as the final step of cooking the methi-tomato mix. This adds a bit of moisture that assimilate flavours into the rice as well as a bit of mellowness to the dish. This is entirely optional and you can use water instead.
• I used ghee, but you can use oil to make a vegan Tomato Methi Rice.

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Other Recipes That Make Great Use of Methi or Fenugreek Leaves

• Methi Paneer Bhurji (Also a Low Potassium, Renal Diet Recipe)
• Methi Moong Dal Sabzi (No Onion, No Garlic Version)
• Methi Na Dhebra | Winter Recipe from Gujarat
• Jowar Methi Muthiya: Low Calorie, Gluten-Free Snack

I first posted this recipe in 2014 and have now updated it with a recipe card and detailed step-by-step pics.

How to Make Tomato Methi Rice | Methi Tamatar Pulav

1. Cooking the Rice
   
   1. Wash 1 Cup Basmati Rice well and add 1.75 cups of water.
   2. Pressure cook for three releases of pressure (3 whistles).
   3. When the pressure cooker cools, remove the rice and leave it to cool a bit.
   4. Use a fork to gently mix the rice and separate the grains.
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2. Making the Tomato Methi Rice
   
   1. In a heavy bottomed vessel, over medium flame, heat 1 tbsp ghee (oil for the vegan version).
   2. Add 1 tsp cumin, 4 cloves, 1″ piece of cinnamon, 1 star anise, 1 black cardamom, and 1 bay leaf.
   3. Stir-fry for 1 minute or till the spices become aromatic.
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   4. Add 1 cup finely chopped onion and stir-fry till the onion pieces are transparent.
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   5. Add 1 cup finely chopped tomato pieces and stir-fry till the tomato pieces soften a bit.
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   6. Add 1 cup roughly chopped methi leaves and stir-fry till the leaves wilt and soften.
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   7. Add 1/2 tsp turmeric and 1 tsp garam masala (or kitchen king masala).
   8. Mix well and turn off the heat.
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   9. Add 2 tbsp dahi OR water (for a vegan version) and mix well.
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   10. Add the cooked rice and salt.
   11. Mix well with a gentle hand.
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   12. Cover the Tomato Methi Rice and set aside for 10 minutes.
3. Serving Ideas
   
   1. Serve hot with Boondi Raita or Cucumber Raita, and papad.

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Tomato Methi Rice | Methi Tamatar Pulav

Aruna

Tomato Methi Rice is an easy to make one-dish meal that needs just some raita and/or papad on the side. This Methi Tamatar Pulav is also a great way to include largish quantities of nutritious fenugreek leaves into your diet and in a delicious way!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Indian, One Dish Meal, Vegan, Vegetarian

Servings 6 People

Calories 206 kcal

Equipment

• 1 Heavy-bottomed vessel or Kadhai (1.5 litre capacity)
• 1 Vessel (1.5 litre capacity)
• 1 Spatula
• Knife
• Chopping Board

Ingredients

  

1x2x3x

• 1 Cup Basmati Rice (250 gms)
• 2 Cups Roughly Chopped Fresh Methi Leaves (~80 gms)
• 1 Cup Finely Chopped Tomato (~150 gms)
• 1 Cup Finely Chopped Onion (~150 gms)

Whole Spices

• 4 Cloves
• 1" Cinnamon
• 1 Star Anise
• 1 Black Cardamom
• 1 Bay Leaf

For Tempering

• 1 tbsp Ghee (Oil for vegan version)
• 1 tsp Cumin

Other Ingredients

• 1/2 tsp Turmeric
• 1 tsp Garam Masala or Kitchen King Masala
• 2 tbsp Yogurt or Dahi (Water for vegan version)
• Salt to Taste

Instructions

 

Cooking the Rice

• Wash 1 Cup Basmati Rice well and add 1.75 cups of water.
• Pressure cook for three releases of pressure (3 whistles).
• When the pressure cooker cools, remove the rice and leave it to cool a bit.
• Use a fork to gently mix the rice and separate the grains.

Making the Tomato Methi Rice

• In a heavy bottomed vessel, over medium flame, heat 1 tbsp ghee (oil for the vegan version).
• Add 1 tsp cumin, 4 cloves, 1″ piece of cinnamon, 1 star anise, 1 black cardamom, and 1 bay leaf.
• Stir-fry for 1 minute or till the spices become aromatic.
• Add 1 cup finely chopped onion and stir-fry till the onion pieces are transparent.
• Add 1 cup finely chopped tomato pieces and stir-fry till the tomato pieces soften a bit.
• Add 1 cup roughly chopped methi leaves and stir-fry till the leaves wilt and soften.
• Add 1/2 tsp turmeric and 1 tsp garam masala (or kitchen king masala).
• Mix well and turn off the heat.
• Add 2 tbsp dahi OR water (for a vegan version) and mix well.
• Add the cooked rice and salt.
• Mix well with a gentle hand.
• Cover the Tomato Methi Rice and set aside for 10 minutes.

Serving Ideas

• Serve hot with Boondi Raita or Cucumber Raita, and papad.

Nutrition

Calories: 206 kcalCarbohydrates: 39 gProtein: 4 gFat: 3 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 7 mgSodium: 105 mgPotassium: 174 mgFiber: 2 gSugar: 2 gVitamin A: 223 IUVitamin C: 6 mgCalcium: 93 mgIron: 1 mg

Keyword Methi Tamatar Pulao, Methi Tamatar Pulav, Methi Tomato Rice, Tomato Methi Rice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!