A richer, aromatic tomato rice made with a ground masala — a homely one-pot favourite.
This Tomato Rice variation uses a freshly ground masala of onions, tomatoes, ginger, garlic, and spices, giving the dish a deeper flavour and beautiful aroma. With green peas for bite, whole spices for warmth, and coriander for freshness, this recipe transforms simple ingredients into a comforting bowl of tomato-infused goodness. Perfect for lunch boxes, travel, or a quick weekday meal, this version is richer and more layered than the classic tomato rice.
Tomatoes provide antioxidants and natural acidity that aid digestion, while green peas add fibre and plant protein. Ginger and garlic support immunity and gut health, and whole spices like cloves and cinnamon give warmth without heaviness. With minimal oil and wholesome ingredients, this Tomato Rice becomes a nourishing everyday rice dish.
Soak rice for 20–30 minutes. Cook with 3–4 cups of water until soft. Drain excess water and spread the rice in a wide vessel to cool. (Or) Use cooker to cook the rice.
Heat ½ tbsp ghee in a small kadai. Fry cashews until golden and keep aside.
Add the small onions, tomatoes, ginger, garlic, red chillies, and fennel seeds to a mixie. Grind into a smooth paste. Set aside.
Heat oil + 1½ tbsp ghee in a thick-bottomed pan. Add cloves, cinnamon, and cardamom. Sauté for 2–3 minutes until aromatic.
Add the sliced onion and slit green chillies. Sauté until the onions turn glossy.
Add the ground masala paste. Cook until the raw smell disappears and the mixture thickens.
Add green peas and mix well. Add the cooled cooked rice and salt. Mix gently on low flame until everything is well combined.
Add fried cashews and coriander leaves. Gently mix and switch off the flame.
Serving Suggestions: Pairs well with Potato fry (best match!) Potato chips Onion raita Cucumber raita Simple vegetable poriyal
Adjust the number of tomatoes depending on their sourness.
Use basmati rice — its natural flavour alone enhances this tomato rice beautifully.
A spoon of ghee at the end enhances aroma.
Add a few mint leaves while sautéing for freshness.
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
Read More
