Simple Supper – Tomato Rice Recipe

Tomato rice with boondi raita and green tomato pickle

It was a hectic start to the week and when evening rolled around, I was too tired to cook anything elaborate. Some basmati rice, some frozen veggies from the freezer, a few stock ingredients from the pantry and piping hot tomato rice was ready in 20 minutes. Paired with soothing boondi raita and homemade green tomato avakkai pickle, it was a simple, satisfying weekday supper.

Ingredients:

• 2 cups basmati rice
• 2 generous tbsp canned tomato paste
• 1 small red onion chopped
• 1 cup frozen mixed veggies
• 1 small potato
• 2 tbsp dessicated coconut
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 2 tbsp oil
• 1 tsp jeera
• 2 cardamom pods
• 2 cloves
• 1 small piece of cinnamon
• a few curry leaves
• salt to taste

How to make Tomato Rice

Heat the oil in a wide saucepan. Add jeera and then cardamom, cloves, cinnamon and the curry leaves. When the spices sizzle, add the chopped onion and saute lightly.

Add the ginger garlic paste. Add the frozen veggies, potatoes and tomato paste. Fry for a few seconds and then add the basmati rice. Fry the rice lightly as well.

Then add the coconut, turmeric, chilli powder, garam masala and salt. Add the water and let it come to a gentle boil. Lower the heat to the lowest setting and cover the lid. Let it cook undisturbed for 15-20 minutes.

Fluff up the rice and savour with some tasty pickles, raita and papad. You can find here more healthy recipes.

You can also fry all the ingredients and for the last step, just transfer everything to the rice cooker and let cook for a fuss-free dinner. I’ve done this when I need to step out of the house for 1/2 an hour, but want the rice to continue cooking when I’m away.