Stuffed Tomato Gravy Recipe | Bharwan Tamatar
Stuffed tomatoes is an Indian gourmet delicacy made by tomatoes stuffed with potatoes, paneer and onions, simmered in an onion tomato gravy.
Recipe Info
Ingredients For Stuffed Tomato Gravy Recipe | Bharwan Tamatar
For the Filling
- 1 Small Onion
- 100 gm Paneer
- 2 Medium Sized Potatoes
- 2 Green Chillies
- 4-5 Garlic Cloves
- 1 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Salt
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Cooking Oil
For Stuffed Tomato Gravy
- 8 Large Tomatoes preferably round
- 1-2 Onions
- 2-3 Green Chilis
- 5-6 Garlic Cloves
- 1 Inch Piece of Ginger
- 1/2 Cup Milk or Whipping Cream
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Salt
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 2 Tablespoons Paneer Grated
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Stuffed Tomato Gravy Recipe | Bharwan Tamatar
Preparing the filling
- Wash, peel and boil the potatoes. Set them aside to cool for 5-10 minutes and then mash them coarsely.2 Medium Sized Potatoes
- Grate the paneer using a hand grater or a food processor.100 gm Paneer
- To make the filling, heat some oil in a pan. Add the cumin seeds, and roast them till they begin to crackle.1 Teaspoon Cumin Seeds (Jeera)
- Then add the onions and ginger, garlic and green chillis to the oil and fry till they turn golden brown.1 Small Onion, 4-5 Garlic Cloves, 1 Inch Piece of Ginger, 2 Green Chillies
- Add red chilli powder, turmeric powder (haldi), garam masala, asafoetida (heeng) and salt along with the boiled mashed potatoes and grated paneer.1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Garam Masala, 1/4 Teaspoon Heeng (Asafoetida), 1 Teaspoon Salt
- Also add some finely chopped coriander leaves and mix thoroughly. Set aside the filling to cool down slightly.1 Cup Coriander Leaves (Cilantro or Dhaniya)
Preparing the stuffed tomatoes
- 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.8 Large Tomatoes
- 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.
Preparing the gravy
- To make the gravy, heat some oil in a pan. The pan should be wide enough to hold all the tomatoes in a single layer. Roast cumin seeds till they start to crackle.1 Teaspoon Cumin Seeds (Jeera)
- Then add green chillis, ginger and garlic and fry them.2-3 Green Chilis, 1 Inch Piece of Ginger, 5-6 Garlic Cloves
- Add finely chopped onions to the pan.1-2 Onions
- 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 red chilli powder, turmeric powder (haldi), coriander powder (dhania) and salt.1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Salt
- Then add some milk or whipping cream to thicken the gravy. You can also use curd instead of milk.1/2 Cup Milk or Whipping Cream
- Cook till the gravy comes to a boil. Add water if needed to adjust the consistency.
- When the gravy has cooked, place the tomatoes in the pan and cover them with a lid.
- Cook for 5-6 minutes till they are soft.
- Stuffed tomatoes are ready. Garnish with grated paneer and finely chopped coriander leaves. Serve it hot with roti, paratha or poori.1/2 Cup Coriander Leaves (Cilantro or Dhaniya), 2 Tablespoons Paneer
