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.