Moderately healthy

Tomato bath

Name: Tomato bath
Cook time: 30 minutes
Total time: 30 minutes

Time to cook

30 minutes

Difficulty

Easy

Serves

A flavorful rice dish cooked with tomatoes, aromatic spices, and herbs. A tasty combination of tangy and savory flavors that will satisfy your taste buds.

Ingredients

Sona Masuri Rice

1 cup

Fresh Shredded Coconut

3 tbsp

Fresh Ginger

1 inch

Fresh Garlic

3 Clove

Red Chilli Pepper

2 chilli

Red Chilli Powder

0.5 tsp

Water

0.25 cup

Fennel Seeds

0.75 tsp

Cardamom

2 Pod

Pure Cow Ghee

1.5 Tbsp

Star Anise

1 star anise

Cumin Seeds

0.5 tsp

Cardamom

2 Pod

Cloves

1 clove

Cinnamon

2 inch

Onion Raw

1 small

Tomatoes

1.25 cup

Salt

0.5 tsp

Garam Masala

0.25 tsp

Coriander Powder

0.75 tsp

Raw Green Peas

0.5 cup

Water

0.25 cup

Mint Leaves

1 sprig

Coriander Leaves

2 tbsp

Step-by-step instructions to cook

Prep

Rinse the rice well under running water until the water runs clear. Drain the rinsed rice completely.

Chop the tomatoes, onions, mint leaves, and coriander leaves. Set them aside.

In a grinder jar, add fresh coconut, red chili pepper, fennel seeds (saunf), ginger, garlic cloves, green cardamoms, and red chili powder. Pour water and grind these ingredients to a smooth paste.

Cooking

Heat ghee or oil in a pressure cooker or a pot.

Lower the heat and add all the whole spices – star anise, green cardamoms, cinnamon, cloves, cumin seeds (jeera), and bay leaf.

When the spices begin to crackle, add the chopped onions. Sauté until the onions become transparent and the raw smell disappears.

Add the chopped tomatoes and sprinkle some salt. Sauté until the tomatoes break down and become soft.

Add garam masala, coriander powder, and the prepared coconut paste. Sauté this mixture until it becomes aromatic, and you see oil beginning to ooze out from it. This usually takes about 5 to 6 minutes.

Add raw green peas, mint leaves, and coriander leaves. Sauté for an additional 3 to 4 minutes.

Pour water into the mixture and mix well. Taste and adjust the salt. The water should be slightly salty.

Add the drained rice to the mixture and mix well to coat the rice with the spices and masala.

Cover the pressure cooker with a lid and cook until you hear 2 whistles. Allow the cooker to release pressure naturally before opening the lid.

Once the pressure drops, open the lid of the cooker, mix the rice well and serve.