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Vegan Tomato Rice

Vegan Tomato Rice: The Ultimate Flavor Fusion!

Prep Time 40 mins
Cook Time 20 mins
Total 1 hour
Course Dinner
Cuisine India


  • 1 cup Basmati rice
  • 2 medium tomatoes (finely chopped)
  • 1 medium onion (finely chopped)
  • 1 green chili (slit vertically)
  • 1-inch piece of ginger (minced)
  • 2 cloves garlic (minced)
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • A pinch of hing (asafoetida)
  • 7-8 Curry Leaves
  • ½ cup fresh coriander (chopped)
  • 3 cups water
  • 2 tbsp vegetable oil
  • Salt (to taste)


  • Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
  • In a large pot or pressure cooker, heat the vegetable oil over medium heat.
  • Add the cumin seeds and mustard seeds to the hot oil. When they start to sizzle, add the asafoetida and curry leaves.
  • AAdd the chopped onion, green chili, minced ginger, and minced garlic. Sauté until the onion turns lightly golden brown.
  • Add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. And cook until the spices are fragrant and the raw aroma is gone.
  • Add the finely chopped tomatoes and cook over medium-heat until the tomatoes are soft and the oil starts to separate.
  • Add the soaked and drained Basmati rice to the tomato mixture. Gently sauté for a couple of minutes, coating the rice with the flavorful tomato mixture.
  • Add 3 cups of water and bring the mixture to a boil. If using a pressure cooker, close the lid and cook for 1 whistle on medium heat.
  • If using a pot, cover with a tight-fitting lid and cook on low heat until the rice is cooked and the water is absorbed.
  • Once the rice is cooked, gently fluff it with a fork. Sprinkle garam masala over the rice and mix gently.
  • Finally, garnish the Tomato Rice with chopped fresh coriander leaves.
  • Serve the tomato rice hot with crispy papadums.

Chef’s Note: You can customize this dish by adding vegetables like peas, carrots, or bell peppers to the rice while cooking for extra nutrition and color.

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