It is not often that tomatoes are used as the star of a recipe. They are often added as a pulp to thicken gravies or used as a vegetable in a dish with something else being the main ingredient. Stuffed Tomatoes in Malai Gravy is therefore one dish that you must try and taste.
It is a thick, creamy, sweet and tangy dish with just the right amount of acidity and spice. If you are getting bored of the regular gravies and looking for something different to make, these tomatoes stuffed with paneer, potatoes and dry fruits in a creamy gravy are a very good option. I made these for a few guests who were visiting us and everyone just loved it.
Stuffing ingredients in a vegetable bowl is a very inventive technique, and showcases your cooking skills. For more such stuffed recipes, try out the Bharwan Baingan or the Lauki Nazakat which are equally thick and delicious. Here is how to make Stuffed Tomatoes in Malai Gravy:
Here is what scooped tomatoes look like
Recipe Card
Stuffed Tomatoes in Malai Gravy
Ingredients
- 6 Tomatoes (try to choose tomatoes that are broad and have a flat base for this recipe)
- 1 teaspoon Oil
- ½ teaspoon Salt
For the filling
- ½ cup Potato (Boiled, peeled and grated)
- 1 cup Paneer (Grated)
- 2 tablespoon Cheese (Grated. I used 2 cheese slices broken into small pieces)
- Salt to taste
- 8-10 Raisins
- 4-5 Cashew nuts (Broken)
- 2 tablespoon Coriander (Chopped)
- 1 Green chili (Chopped)
- ½ teaspoon Garam masala powder
For the gravy
- 2 tablespoon Ghee
- 2 tablespoon Oil
- 4-5 Black peppercorn
- 4-5 Cloves
- 2 Black cardamom
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1 and ½ Onion (chopped)
- 2 teaspoon Ginger garlic paste
- 2-3 Green chili (slit into halves)
- 2 teaspoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- ½ teaspoon White pepper powder
- Salt to taste
- 4 tablespoon Khoya
- 2 teaspoon Lemon juice
- 1 teaspoon Honey
- 3 tablespoon Fresh cream
Instructions
For the filling
- Mix all the ingredients in a bowl.
For the tomatoes
- Remove the top of the tomatoes and scoop the flesh from inside.
- Puree the pulp in a blender.
- Pre heat the oven to 180 degrees C.
- Mix oil and salt in a bowl and apply it on the skin of the tomatoes.
- Fill the tomatoes with the filling and bake for 10-12 minutes.
- Remove from the oven and serve on top of the gravy.
For the gravy
- Heat ghee and oil in a pan.
- When the oil is hot, add black peppercorn, cloves, black cardamom, cinnamon stick and bay leaf.
- Fry for 15 seconds.
- Add onion and fry for 3-4 minutes.
- Add ginger garlic paste and fry till onion turns golden brown.
- Add tomato puree that we made from the tomato pulp and green chili and cook for a minute.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, white pepper powder and salt and cook for 3 minutes.
- Add khoya and cook for a minute.
- Add lemon juice, honey and ½ cup water and cook for a minute.
- Add cream and cook for another minute.
- Transfer the gravy in the serving platter.
- Keep the stuffed tomatoes on top.
- Garnish with fresh coriander.
- Serve hot with paratha or naan.
Nutrition
Anupam
Looks great. Can khoya be replaced with something? I live overseas and it’s not readily available.
Neha Mathur
You can mix some milk powder with water and use it in place of khoya.
Charu
Can the tomatoes be baked in microwave if one doesn’t have a oven
msnehamathur
Yes Charu. You can do it.
Juliyana Leslie
WOW!!
anubhavati
This one looks fabulous. I love the colours and the combination!
Shobha
Manjula Bharath
omg omg looks fabulous 🙂 am speechless dear .. awesome clicks and presentation and tomato malai gravy looks super delicious 🙂
Hema Srivastava
dikhne mein itni mast hai yaar ise to main aaj ke dinner mein hi try karne ja rahi hun thanx for sharing this recipe