Stuffed Tomato Gravy Recipe (Bharwan Tamatar)

Stuffed Tomato Recipe
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Stuffed Tomato Gravy Recipe (Bharwan Tamatar)
4.4 (87.27%) 33 votes

Stuffed Tomato is an Indian gourmet delicacy made by tomatoes stuffed with a creamy soft and spicy filling of potatoes, paneer and onions, simmered in a traditional indian onion, tomato gravy.

Stuffed Tomato Gravy or Bharwan Tamatar is a gourmet indian delicacy made by stuffing tomatoes with a spicy filling made of potatoes, paneer (indian cottage cheese), onions and garlic. The tomatoes are then simmered in a traditional Indian Gravy and can be enjoyed along with any flat bread like roti/paratha or puri. This is an amazingly delicious dish that can be enjoyed on special occasions and is sure to be a crowd pleaser.

To make Stuffed Tomato at home follow the detailed step by step recipe with photos posted below.

Also see more Indian Curries like Stuffed Capsicum, Stuffed Okra (Bharwa Bhindi), Kadhai Paneer Gravy, Methi Malai Paneer, Malai Kofta and Palak Paneer.

Suggested Recipe Collections :

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 26g

Protein: 8g

Ingredients For Stuffed Tomato Recipe

For the Filling

  • 1 Small Onion(1/2 Cup), finely chopped
  • 100 gm Paneer (Indian Cottage Cheese), grated or shredded
  • 2 Medium Sized Potatoes, peeled and boiled
  • 2 Green Chillies, finely chopped
  • 4-5 Garlic Cloves, finely chopped
  • ~1 inch Piece of Ginger, grated or minced
  • 1 Teaspoon Jeera/Cumin Seeds
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Haldi/Turmeric Powder
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Salt
  • 1 Pinch Heeng/Asafoetida
  • 1 Cup Dhaniya/Coriander Leaves, finely chopped
  • Oil for cooking

For Stuffed Tomato Gravy

  • 8 Tomatoes, preferably big and round ones
  • 1-2 Onions, finely chopped
  • 2-3 Green Chillis, finely chopped
  • 5-6 Garlic Cloves, finely chopped
  • ~1 inch piece of Ginger, grated or minced
  • 1/2 Cup Milk or Whipping Cream
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Haldi/Turmeric Powder
  • 1/2 Teaspoon Dhaniya/Coriander Powder
  • 1 Teaspoon Salt
  • Oil for cooking
  • 1/2 Cup Dhaniya/Coriander Leaves, finely chopped
  • 2 Tablespoons Paneer/Indian Cottage Cheese, grated

Step By Step Instructions With Photos For Stuffed Tomato Recipe

  • Wash, peel and boil 2 medium sized potatoes. Set them aside to cool for 5-10 minutes and then mash them coarsely. Grate around a 100 gm of paneer using a hand grater or a food processor.

  • In the meantime, chop 2 onions finely and make a paste of ginger, garlic and green chillis. We will use the onions and the ginger, garlic & chilli paste for the filling as well as the gravy.

  • To make the filling, heat 2 tbsps oil in a pan. Add 1 tsp Cumin Seeds, and roast them till they begin to crackle. Then add 1/2 of the ginger garlic chilli paste (around 1 tbsp) to the oil and fry.

  • Add 1/3 part of the chopped onions (around 1/2 a cup). When the onions turn golden brown add 1 tsp Red Chilli Powder, 1/2 tsp Haldi/Turmeric Powder, 1/2 tsp Garam Masala, 1 tsp Salt and a pinch of Heeng. Then add the boiled mashed potatoes, grated paneer & 1/2 cup of finely chopped cilantro and mix thoroughly. Set aside the filling to cool down slightly.

  • Slice off the tops of the tomatoes and scoop out all the pulp. Set this pulp aside as we will be using this to make the gravy. Cook the tomatoes in the microwave for 1-2 minutes, till they are soft but still retain their shape.

    You can also cook them on the stove. To do that, take a pan and heat some oil in it. Place the tomatoes in the pan and cover the pan. Cook the tomatoes on medium heat for 2 minutes.

  • Fill the tomatoes with the stuffing we had prepared earlier. Do not overfill the tomatoes with the stuffing.

  • To make the gravy, heat 2 tbsp oil in a pan. The pan should be wide enough to hold all the tomatoes in a single layer. Roast 1 tsp Cumin Seeds till they start to crackle. Then add green chillis, ginger and garlic and fry them.

  • Add finely chopped onions to the pan, and fry them till they turn soft and golden brown in color.

  • Then add the pulp of the tomatoes that we had set aside before and cook for 1-2 mins. Add 1/2 tsp Red Chilli Powder, 1/2 tsp Haldi/Turmeric Powder, 1/2 tsp Dhaniya/Coriander Powder and 1 tsp Salt.

  • Then add 1/2 cup of milk or whipping cream to thicken the gravy. You can also use curd instead of milk.

  • When the gravy has cooked, place the tomatoes in the pan and cover them with a lid. Cook for 2-3 minutes till they are soft.

  • Garnish with grated Paneer/Indian Cottage Cheese and finely chopped Dhaniya/Coriander Leaves. Serve it hot with roti/paratha or puri.

    Also see more Indian Curries like Stuffed Capsicum, Stuffed Okra (Bharwa Bhindi), Kadhai Paneer Gravy, Methi Malai Paneer, Malai Kofta and Palak Paneer.

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