Stuffed Tomato with gravy is a slightly lengthy recipe but worth every effort and time. It is a gourmet dish where the tartness of the tomato is fantastically balanced by the sweet paneer-aloo filling in the tomato along the backdrop of spicy tomato gravy. Earlier this dish was reserved for special occasions, but with people trying out new dishes and recipes these days, it seems perfect for an afternoon lunch or even dinner. So lets learn more how to make bharwan tamatar curry.
Serves : 3- 4
Total Time: 1 1/2 hr
Ingredients:
- For Filling
- 6- 7 small Tomatoes red, ripe and firm
- 2 medium Boiled mashed Potatoes
- 100 gms grated Paneer (Cottage Cheese)
- 1 small chopped Onion
- 1 tsp finely chopped Coriander Leaves
- 1 – 2 Green Chilly finely chopped
- 1 tsp finely chopped Ginger
- 1/2 tsp Jeera (Cumin Seeds)
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder (Haldi Powder)
- 1 tsp Amchoor (Dry Mango Powder)
- 15 – 20 Kishmish (Optional)
- Salt to taste
- 1 tsp Oil
- For the gravy:
- 1 medium Onion finely grated
- 1/2 inch Ginger finely grated
- 2-3 cloves Garlic grated
- 2 Tomatoes
- Pulp of scooped tomatoes, saved from above tomatoes
- 1 Green Chilly
- 10 – 12 Kaju (Cashew Nuts)
- 2-3 tblsp Oil
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Kashmiri Chilly Powder
- 1/2 tsp Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp kasoori Methi
- Salt to taste
- 1/2 cup Water
- 2 tbsp Cream / Malai
- 1 tblsp Cream for garnishing
- 1 tblsp finely chopped coriander leaves
How to make bharwan tamatar curry:
To stuff tomatoes:
- Wash and dry the tomatoes. Slice thin tops off the tomatoes.
- Scoop out tomato flesh/seeds, using a potato peeler. Save the flesh for gravy.
- Heat oil in a pan, add the jeera when the jeera begins to sputter add the chopped onion. when the onions become pink add the chopped ginger and green chillies.
- Add the dry masalas. Mix well.
- Add the mashed potatoes and grated paneer and salt.
- Mix well and saute for 1 – 2 mins. Then add the chopped coriander leaves.
- Keep it aside and let it cool.
- Once the masala gets cool stuff keep 1 tablespoon of the aloo paneer masala aside for later use.
- Then stuff each tomato with this mixture. It is important to to stuff the filling properly in the tomatoes. Press hard to all nooks of the tomato.
- If you want you can even keep the tomatoes lids on the top and close with the tooth pick.
- Now take a flat pan, add some oil.
- When the oil heats up, lower the flame and carefully place the stuffed tomatoes in the oil.
- Keep flipping the tomatoes every few minutes.
- The tomato skin should get soft but should not loose its shape.
- Take them out and keep aside.
To make the gravy:
- Make a fine paste of Tomatoes, tomato pulp, cashewnuts and green chilly. Keep aside
- Heat oil in a pan, add cumin seeds, let the seeds splutter.
- Add onion, ginger and garlic fry until golden to dark brown but Not burnt.
- Add all the powder spices and stir for 10 seconds to release the flavours.
- Add tomato paste and let it cook till the oil separates.
- Now add the 1 tblsp aloo paneer mixture kept aside.
- Finally tip in the cream and mix well
- Sprinkle crushed kasoori methi on the top.
- Pour in 1/2 cup water and bring to boil and simmer for a couple of minutes.
To Serve:
- First Way: Place the tomatoes on a flat serving dish and then pour gravy on top of the tomatoes.
- Second Way: Lay a bed of the thick tomato gravy and then place the stuffed tomatoes on it.
- Tomatoes must not be overcooked or they will collapsed.
- You can garnish them with coriander leaves and cream.
- Serve hot with chapati or naan.
- Your spicy red masala stuffed tomatoes with gravy is ready.