Tomato Masala Rice (To Use Up Leftovers!)

• 1 cup uncooked rice (will double when cooked)
• 3 medium sized tomatoes, chopped small
• 1 medium sized onion, sliced thinly into half moons
• 1 teaspoon minced ginger
• 1 tablespoon finely chopped green chillies
• 1/4 cup (loosely packed) fresh cilantro
• 1 teaspoon mustard seeds
• 1 inch stick cinnamon
• 5-6 black peppercorns
• 1 pinch turmeric
• 1 1/2 teaspoons garam masala or any other curry powder
• Salt
• 1/2 lime, juiced

1. In some warm oil, sputter the mustard seeds and cumin seeds
2. Add the onions, followed by the cardamom, cinnamon and peppercorns till they are puffed up and got fragrant
3. Next, add the tomatoes and a dash of salt to break them down, continue to saute till the tomatoes turn completely mushy
4. Add the turmeric, chilli powder and mix well, saute for a 3-4 minutes on a low flame
5. Add the garam masala (or curry powder of your choice), followed by the cilantro and saute till wilted and fragrant
6. Add cold rice, mix well and toss on a low flame till it is uniformly coloured
7. Add salt to taste, adjust spices if needed and squeeze the juice of half a lime

rice, tomatoes, onion, ginger, green chillies, fresh cilantro, mustard seeds, cinnamon, turmeric, garam masala, salt, lime

Taken from food52.com/recipes/29839-tomato-masala-rice-to-use-up-leftovers (may not work)