Stuffed Tomatoes

Stuffed Tomatoes

Tomatoes don’t really get the credit they should as a taste enhancer for all the wonderful dishes we have. There are, however, a few recipes tomatoes can carry just by themselves. One such delicacy is Stuffed Tomatoes. The scooped tomatoes are filled with paneer or cottage cheese, among other things, and served with or without gravy. The taste and appeal of tomatoes are clearly visible, and this dish does give the right credit to this beautiful, red vegetable. Stuffed Tomatoes can be had by themselves or with some Indian bread, depending on your liking. Okay, enough talk — here’s the magic recipe!

All you need is (serves 4)

Tomatoes – 6

Salt – 1/2 tsp

Oil – 1 tsp

Filling

Potato – 1/2 cup (Boiled and mashed)

Paneer – 1 cup (Grated)

Raisins – 10-12

Cashews – 6 (crushed)

Coriander leaves – 2 tbsp (chopped)

Green chili – 1 (chopped)

Salt to taste

Garam masala – 1/2 tsp

Gravy

Oil – 3 tbsp

Kali mirch – 4-5

Laung – 4-5

Badi elaichi – 2

Dal chini – 1 inch

Tej patta – 1

Onion – 1 cup (chopped)

Ginger & garlic paste – 2 tsp

Green chili – 2 (slit vertically)

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Red chili – 1/2 tsp

Turmeric – 1/2 tsp

Salt to taste

White pepper – 1/4 tsp

Khoya – 3 tbsp

Lemon juice – 2 tsp

Fresh cream – 2 tbsp

Honey – 1 tsp

Stuffed Tomatoes Recipe

Pre-heat the oven to 180 degrees C.

Mix all filing ingredients.

Scoop the tomatoes from inside.

Puree the pulp in a blender and keep aside.

Mix oil and salt in a bowl and apply it to the outside of tomatoes.

Fill tomatoes with filling and bake for 11-12 min. Keep aside.

Gravy

Heat oil in a pan.

When the oil is hot, add whole spices and fry for 30 sec.

Add onion and ginger & garlic paste and fry till golden brown.

Add tomato puree, green chili and cook for a min.

Add all dry masala and fry for 3-4 min.

Add khoya and cook for a min.

Add honey, lemon juice, and cream with 1/2 cup water and cook for a min.

Assemble filled tomatoes over the gravy and serve hot.