How to make Tamatar Ka Dulma -

Stuffed tomatoes with cottage cheese and peas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Cottage Cheese

Cuisine : Fusion

Course : Main Course Vegetarian

For more recipes related to Tamatar Ka Dulma checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Chana Dal Padwal Mixed sprout ussal Makai Palak Paneer Piste Ka Salan

Tamatar Ka Dulma

Tamatar Ka Dulma Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tamatar Ka Dulma Recipe

  • Tomatoes frim ripe uniforn size 8 medium

  • Cottage Cheese

  • Green peas shelled 1/2 cup

  • Green chillies 2

  • Fresh coriander leaves 1/2 medium

  • Paneer (cottage cheese) 200 grams

  • Ghee 1/4 cup

  • Red chilli powder (deghi mirch) 1/4 teaspoon

  • Curry powder 1 teaspoon

  • Salt to taste

  • fresh cream 1/2 cup


Step 1

Wash tomatoes and cut off the top. Scoop out the pulp carefully without damaging the skin. Wash and drain peas. Boil in salted water till done. Remove stems, wash and finely chop green chillies.

Step 2

Clean, wash and finely chop coriander leaves. Grate paneer. Heat one tablespoon of ghee in a pan and add chillies, paneer, peas, red chilli powder, cumin powder, salt to taste and sauté for two to three minutes.

Step 3

Remove from heat and let cool. Beat in the fresh cream and half the chopped coriander. Divide mixture into eight equal portions and stuff each tomato with it.

Step 4

Place the sliced top back and secure with a toothpick. Grease a tray, place the tomatoes on it and pour hot ghee on them. Cover with a lid and place a few live coals on it. Place on a low charcoal fire.

Step 5

Cook for fifteen to twenty minutes or till the tomatoes are done. Serve hot, garnished with the remaining chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.