Stuffed Tomato IN Gravy

Stuffed Tomato IN Gravy

This is new recipe i have tried...turns out great...it can be served with naan ,chapati or parantha.

Ingredients

• 8 medium size tomatoes

For stuffing:

• 100 gm. paneer or fresh cottage cheese
• 2 medium potatoes
• 1 tsp. finely chopped coriander leaves
• 2 tbspn peas, boiled, drained and lightly mashed
• 1-2 green chillies, finely chopped
• 1 tsp. grated ginger
• 1 tsp dry mango powder (amchoor) or pomegranate powder (anardana powder)
• 1/2 tsp. chilli powder
• 1 tsp. Garam Masala
• Salt to taste
• 1 tbs. ghee or oil
• 1/4 tsp cumin seeds
• 1 tsp. dhania powder

Method for stuffing tomatoes.....

• Wash and dry tomatoes.

• Slice thin tops off, as lids. Save lids.
• Scoop out tomato flesh/seeds, using a potato peeler. Save the flesh for gravy.
• Keep tomatoes up-side-down, to drain.
• Place all stuffing ingredients in a bowl, except the ghee, cumin seeds and coriander powder.
• Mix well.
• Heat ghee or oil in a kadhai, add cumin seeds. When seeds splutter, add coriander powder, stir. Add the stuffing mix and fry for 5 minutes, until well mixed. Turn heat off.
• Divide the mixture equally into 8 portions and spoon fill each tomato.
• Replace the tops.
• You can hold them with a tooth pick or tie with cotton.

For gravy (Curry sauce)...

• 1 medium onion, peeled and finely chopped or grated
• 1/2 inch piece of ginger, peeled and finely grated
• 2-3 cloves of garlic , peeled and grated
• Inside flesh/seeds of tomatoes, saved from above tomatoes
• 2-3 tbs. cooking oil
• 1 tsp. cumin seeds
• 1 small pinch of asafoetida or hing
• 1 tsp. turmeric powder
• 1/4 tsp. chilli powder
• 1 tsp. of coriander powder
• 1/2 cup of water
• 1/2 tsp. Garam Masala
• 1/2 tbs. cream for garnishing
• 1 tbs. chopped coriander leaves, finely chopped
• Salt to taste

Recipe for gravy(curry)

• Wash onions, ginger and garlic and grind together in a food processor or chop finely or grate by hand.
• Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
• Add onion, ginger and garlic paste and fry until golden to dark brown (not burnt).
• Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours.
• Add tomatoes saved from above and stir fry until oil separates.
• Stir in garam masala.
• Add water, bring to boil and simmer for a couple of minutes.
• Pour gravyPlace tomatoes in a flat serving dish. Pour gravy on top of the tomatoes.
• Cook in a pre-heated oven, approximately 250º C, 475º F, for 8-10 minutes. Tomatoes must not be overcooked or they will collapsed You can garnish them with coriander leaves. You can even sprinkle some grated cheese and grill under a preheated grill or broiler for a couple of minutes, just before serving.
• Serve hot, with Chapatti or Naan .