Tomato Methi Rice ( Iron Rich Recipe )
by Tarla Dalal
Added to 286 cookbooks
This recipe has been viewed 112492 times
Iron-laden methi greens are combined with vitamin c rich tomatoes which helps in the absorption of iron. For an additional fibre touch, i have used the unpolished brown rice which is beneficial for weight watchers, diabetics and people with high cholesterol.
- Heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon and cardamom and sauté on a medium flame for 30 seconds.
- Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour.
- Add the garlic paste and sauté on a medium flame for few seconds.
- Add the tomatoes and cook on a medium flame for 2 minutes or till the tomatoes are cooked while stirring continuously.
- Sprinkle a little water to avoid the onions from burning. Add the coriander-cumin seeds powder, turmeric powder, chilli powder and 2 tbsp water, mix well and cook on a medium flame for few seconds.
- Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked.
- Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes.
- Serve hot with curds or raita of your choice.
- To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.
Nutrient values (Abbrv) per serving
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