Tomato Rice

Jazz up your basmati with Atul Kocchar's spiced peanut and tomato paste
By Atul Kochhar
Tomato Rice
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 2 tbsp vegetable oil
  • 1 small pinches asafoetida
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp coriander seeds
  • 10 curry leaves
  • 1 green chilli, chopped
  • 2 tbsp peanuts
  • 1 tbsp roasted channa dal, (split lentils)
  • 1 onion, finely chopped
  • 1/2 tsp turmeric
  • 4-5 tomatoes, chopped
  • 200 g basmati rice, cooked and kept warm

Method

1. Heat the oil and add the asafoetida. As it foams up, add the cumin seeds, mustard seeds, fenugreek seeds, coriander seeds, curry leaves, chilli, peanuts and chana dal.

2. When the spices begin to crackle, add the onion and gently fry translucent. Add the turmeric and fry gently for 1 minute. Add the chopped tomato and cook until it reduces to form a thick concentrate.

3. Stir in the cooked rice and serve warm.

Rate This Recipe

1
2
3
4
5