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Ingredients (ingredients)

For paste

• Oil – 3 tablespoons
• Garlic – 7-8 buds
• Dry Kashmiri Red Chili – 7-8
• Tomato – 5-6 finely chopped
• Curry leaf – 5-6
• Salt – In taste
• Sugar – 1 tablespoon
• Turmeric Powder – 1/2 tablespoon
• Give red chili powder – 1 tablespoon
• Water – 1/3 cup

For tempering

• Oil – 2 tablespoons
• Urad Dal – 1 tablespoon
• Fenugreek Dana – 1/4 tablespoon
• Little mustard – 1 tablespoon
• Curry leaf – 5-6
• Onion – 3 big finely chopped
• Ginger-garlic paste- 1 tablespoon
• Tomato – 3 large (finely chopped)
• Salt – In taste
• chilli powder – 1/2 tablespoon
• Whole coriander – 1/2 teaspoon
• cinnamon – 1/2 inch
• black pepper – 1/2 teaspoon ready paste
• Basmati rice – 3 cups cooked
• Ghee – 2 tablespoons

Method of preparation (step-by-step recipe)

step 1: First of all, heat the oil in a pan and add garlic and dry red chili and fry it lightly.

Step 2: Now add chopped tomatoes, curry leaves, salt, sugar, turmeric powder and red chili powder.

Step 3: Now add water and cook on low flame and when it cools down, grind it in a grinder and make a smooth paste.

Step 3: Now heat oil in a pan, add urad dal, fenugreek seeds, mustard and curry leaves.

Step 4: After this, add onion and fry till it turns golden brown.

Step 5: Now add ginger-garlic paste, tomato, salt, red chili powder, coriander, cinnamon and black pepper and fry it well.

Step 6: Now add prepared paste and mix well. After this, add ripe basmati rice and mix it lightly.

Step 7: Now finally add ghee and cook on low flame for about 2-3 minutes. After this, serve hot.

Serving tips

• Serve tomato rice with papad and raita.
• If you are making for tiffin, then cool lightly before packing.