How to make Stuffed Tomatoes in Tomato Gravy -

Tomatoes stuffed with spicy cottage cheese mixture and served with a flavourful tomato gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Tomatoes (टमाटर), Tomato puree (टमाटर /टोमाटो प्यूरी )

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Stuffed Tomatoes in Tomato Gravy checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Chilli Lemon Stewed Vegetables With Noodles Masaledar Gobhi Shanghai Stir Fried Vegetables Chicken Liver Masala

Stuffed Tomatoes in Tomato Gravy

Stuffed Tomatoes in Tomato Gravy Recipe Card

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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 : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stuffed Tomatoes in Tomato Gravy Recipe

  • Tomatoes flesh scooped out 5 medium

  • Tomato puree 3 cups

  • Paneer (cottage cheese) 250 grams

  • Red chilli powder ½ teaspoon

  • Amchur powder ½ teaspoon

  • Garam masala powder 1½ teaspoons

  • Oil 2 tablespoons

  • Almonds chopped 1 tablespoon

  • Cashewnuts chopped 1 tablespoon

  • Raisins 1 tablespoon

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 1 tablespoon

  • Mustard oil 3 tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Coriander powder 1 tablespoon

  • Kashmiri red chilli powder 1 teaspoon

  • Cashewnut paste ½ cup

  • Fresh cream ½ cup

Method

Step 1

To make the stuffing, put cottage cheese in a bowl and mash. Add red chilli powder, dried mango powder and ½ tsp garam masala powder and mix well.

Step 2

Heat 1 tbsp oil in a small non-stick pan, add almonds, cashewnuts and raisins and sauté for 1-2 minutes. Add dried fenugreek leaves and sauté for half a minute. Transfer the mixture into the bowl with cottage cheese and mix well.

Step 3

Add salt and coriander leaves and mix well. Stuff this mixture into the tomato pockets and keep the remaining stuffing aside for later use.

Step 4

Heat mustard oil in another non-stick pan and place the stuffed tomatoes in it.

Step 5

Heat the remaining oil in a third non-stick pan, add ginger-garlic paste and sauté for 1 minute. Add tomato purée and mix. Add coriander powder, Kashmiri red chilli powder, remaining garam masala powder and salt and sauté for 4-5 minutes.

Step 6

Add cashewnut paste and mix. Cover and cook for 5-6 minutes.

Step 7

Add fresh cream and cook on low heat for 15-20 minutes, stirring continuously. Switch off the heat.

Step 8

Cook the stuffed tomatoes on high heat, rotating from time to time till the skin is soft. Switch off the heat.

Step 9

Spread the remaining stuffing on a serving plate and place the stuffed tomatoes over it. Pour the gravy over them and serve immediately.

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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 www.sanjeevkapoor.com 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.