To begin making the Tomato Methi Rice Recipe, cook the rice to a fluffy consistency using an open pan or pressure cooker method and keep aside.

Heat ghee in a wok/kadhai on medium flame, add the cinnamon stick, cloves and cardamom and let it release its aroma into the ghee.

Add the sliced onion and saute until it turns translucent.

Roughly pound the ginger and garlic cloves using a mortar and pestle and add it to the pan. Cook until the raw smell goes away.

Add the tomatoes and saute until the tomatoes are soft and well cooked

Add the red chilli, coriander and garam masala powder, and saute until the ghee separates out on the sides.

Add the chopped methi or fenugreek leaves, season with salt and mix well.

Cook the mixture until the fenugreek leaves are well cooked, and occasionally saute in between.

Once the tomato methi mixture is ready, add the cooked rice into the pan and mix it well using a fork.

Let it simmer for 2 minutes and switch off the flame. Serve hot.

Serve the Tomato Methi Rice Recipe along with Tomato Onion Cucumber raita and roasted papad for kids lunch box or for a light weeknight dinner.