Stuffed Tomato Gravy is a gourmet Indian delicacy made by stuffing tomatoes with a spicy filling and cooking them in a gravy.
This is an amazingly delicious dish that can be enjoyed on special occasions and is sure to be a crowd pleaser. Not only does it taste delicious, but it also looks rich and colorful and is a great dish for a party menu.
The filling is generally made of potatoes, paneer (Indian cottage cheese), onions and garlic and flavored with Indian spices. You can add other vegetables like carrots, beans, cauliflower etc to the filling as well.
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
Instructions
Preparing the filling
- 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.
- 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 the onions and ginger, garlic and green chillis to the oil and fry till they turn golden brown.
- Add red chilli powder, turmeric powder (haldi), garam masala, asafetida (heeng) and salt along with the boiled mashed potatoes and grated paneer.
- Also add some finely chopped cilantro and mix thoroughly. Set aside the filling to cool down slightly.
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.
- 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 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.
- 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.
- Then add 1/2 cup of milk or whipping cream to thicken the gravy. You can also use curd instead of milk.
- 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.
