Remove leftover cooked rice from the fridge and keep aside. Heat oil in a kadhai/wok at medium heat.
Once the oil is hot add cumin seeds, asafetida, and bay leaf. When the seeds start to spatter, add peanuts and cashew nuts. Sauté for a minute till cashews start to brown a little.
Add onions, green chilies, and ginger. Sauté for about 5 mins, till the onions start to soften.
Add tomatoes and all the powdered spices except garam masala. Mix well and cook covered for 5 mins.
Open and add tomato ketchup. Mix, add a little water and again cook covered for 5 mins or so, till the tomatoes are soft.
Loosen the rice with a fork or your fingers and add to the cooked tomato masala.
Lightly mix so that the rice doesn’t break and cook covered for a couple of minutes for the rice to heat through. Mix in garam masala and adjust seasoning.
Garnish with chopped coriander leaves and serve hot. I like them as is but a cool cucumber raita is a good accompaniment with the tomato rice.
Nutritional information is approximate value for 1 of 2 servings.
While I've made this recipe with leftover rice, it definitely deserves to be made for itself too! Just cook some rice fresh, on the side, while you are preparing the tomato masala and then as with leftover rice, add the freshly cooked rice to the masala at the end and lightly mix to combine.