Friday , November 25 2016
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Stuffed Tomatoes

stuffed tomatoes

Tomatoes – 6

Salt – 1/2 tsp

Oil – 1 tsp

Filling

Paneer – 1 cup (Grated)

Potato – 1/2 cup (Boiled and mashed)

Raisins – 10-12

Cashews – 6 (crushed)

Green chili – 1 (chopped)

Coriander leaves – 2 tbsp (chopped)

Salt to taste

Garam masala – 1/2 tsp

Gravy

Oil – 3 tbsp

Laung – 4-5

Kali mirch – 4-5

Badi elaichi – 2

Tej patta – 1

Dal chini – 1 inch

Onion – 1 cup (chopped)

Ginger & garlic paste – 2 tsp

Green chili – 2 (slit vertically)

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Turmeric – 1/2 tsp

Red chili – 1/2 tsp

Salt to taste

White pepper – 1/4 tsp

Khoya – 3 tbsp

Lemon juice – 2 tsp

Fresh cream – 2 tbsp

Honey – 1 tsp

Stuffed Tomatoes Recipe

Pre-heat the oven to 180 degrees C.

Mix all filing ingredients.

Scoop the tomatoes from inside.

Puree the pulp in a blender and keep aside.

Mix oil and salt in a bowl and apply it to the outside of tomatoes.

Fill tomatoes with filling and bake for 11-12 min. Keep aside.

Gravy

Heat oil in a pan.

When the oil is hot, add whole spices and fry for 30 sec.

Add onion and ginger & garlic paste and fry till golden brown.

Add tomato puree, green chili and cook for a min.

Add all dry masala and fry for 3-4 min.

Add khoya and cook for a min.

Add lemon juice, honey and cream with 1/2 cup water and cook for a min.

Assemble filled tomatoes over the gravy and serve hot.