Tomato & Green Peas Masala Rice

Prep time: 5 minutes

Cooking time: 10 minutes




  • Cooked and cooled Rice – 1 cup (ordinary or Basmati)
  • Fresh Tomato – 1 big, chopped finely
  • Onion – 1 medium, chopped finely
  • Fresh Green peas – ½ cup
  • Ginger and garlic paste – ½ tsp
  • Turmeric powder – ¼ tsp
  • Kashmiri Red Chilli powder – 1 tsp
  • Oil – 1 tbsp
  • Black mustard seeds – ½ tsp
  • Fresh Coriander – chopped finely, for garnish
  • Salt to taste
  • Sugar – ½ tsp


  1. Heat oil in a wide bottomed pan. Once oil is hot enough, add black mustard seeds and allow spluttering.
  2. Add the onions and sauté on medium flame until soft and translucent.
  3. Add the ginger garlic paste, turmeric and sauté until the raw smell is gone.
  4. Add the fresh green peas; add little water just to barely cover the peas, and cook covered for 3-4 minutes until peas are soft and most of the water is gone.
  5. Add the tomatoes, red chili powder, sugar, salt, fresh coriander leaves. Mix well and sauté for two minutes.
  6. Add the cooled rice to this and gently mix taking care not to smash the rice grains. Check for salt and adjust as required.
  7. Serve hot with Raita, Boondi and salad to make a complete meal.




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