STUFFED TOMATO CURRY

PREP TIME: 25 minutes

COOKING TIME: 15 minutes                   

TOTAL TIME: 40 minutes

SERVES: 4 persons

INGREDIENTS FOR STUFFED TOMATOES:

1.     Tomatoes – 6-7 (500gm)

2.    Boiled potatoes – 2

3.    Paneer – 150 gm

4.    Onion chopped – 1 small

5.    Green chilli -1 chopped

6.    Coriander leaves- 1 tbsp chopped

7.    Salt- to taste

8.    Black pepper ground-1/4th tsp

9.    Red chilli powder -1/4th tsp

10. Lemon juice – a few drops

11.  Cumin seeds-1 tsp

12. Cloves– 2

13. Black pepper- 4-5

14. Fresh cream-2 tbsp

INGREDENTS FOR GRAVY MASALA:   

1.     Onion– 2 medium size

2.    Garlic cloves- 4-5

3.    Ginger- ½ inch

4.    Tomato- 1

5.    Coriander powder– 2tsp

6.    Red chilli powder- ¾ tsp

7.    Turmeric powder- 1/2 tsp

8.    Salt- to taste

9.    Oil- 2tbsp

10. Chopped coriander for garnishing

    HOW TO MAKE STUFFED TOMATO CURRY :

1.    Take 6-7 firm tomatoes. Wash them nicely and cut their tips using a knife.

2.  Remove pulp from tomatoes, making them hollow.

3.   Put all the tomatoes upside down, in a plate, so that all excess juice drains out from the tomatoes. Keep the tomato caps aside.

4.   Now, for make the stuffing, peel and mash boiled potatoes, grate the paneer, chop onion, green chilli, and coriander leaves. Take salt, pepper, red chilli and a few drops of lemon. Mix all ingredients nicely.

5.   Now take one hollow tomato, rub some salt inside the tomato by using your finger. Repeat for all tomatoes.

6.   Fill all hollow tomatoes with the stuffing you have made. Cover all tomatoes with their caps, and put one toothpick in each tomato.

7.    Now make a masala paste by mixing all ingredients of masala paste in a mixer jar, like i have made in "Rasedar Kathal recipe."

8.   Heat oil in a pan. Add cumin seeds.

9.   When the cumin seeds starts crackling, add masala paste.

10.   Roast masala until oil starts separating from masala.

11.     Now add leftover filling masala in it. Mix well.

12.    Add some cream to the masala. Mix well. (this is optional)

13.  Place all stuffed tomatoes in upward fashion in a pan.

14.  Cover the pan with lid. Put the flame on medium for 10-15 minutes. cook and flip tomatoes after every interval of 3 or 4 minutes.

15. When the oil starts separating from the masala and tomatoes also become soft, then stuffed tomato gravy is ready to serve.

16.  Place all tomatoes in a bowl and garnish with chopped coriander. Serve hot with parathas. 

Suggestions:

1.    You can make baked stuffed tomatoes from the same recipe.

For baked tomatoes: After filling the tomatoes, instead of covering  the tomato with its cap, put lots of grated cheese on top of the stuffed tomato. Place these tomatoes in a baking dish and bake it at 180 degrees centigrade for 10-15 minutes.

2.   You can also make baked tomatoes with white sauce by this recipe. You only have to make white sauce, and place these tomatoes in white sauce for baking.

3.   You can change the stuffing according to your choice, for example, paneer/keema/cabbage/rice make excellent stuffing.