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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Stuffed Tomatoes in Malai Gravy

    Published: Oct 23, 2014 | Last Updated On: Jun 5, 2020 by Neha Mathur

    Stuffed Tomatoes in Malai Gravy

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    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.

    Stuffed Tomatoes in Malai Gravy is a delicious Indian curry where fresh tomatoes are stuffed with a rich paneer stuffing and then simmered in a creamy gravy.

    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

    Stuffed Tomatoes in Malai Gravy is a delicious Indian curry where fresh tomatoes are stuffed with a rich paneer stuffing and then simmered in a creamy gravy.
    Tomatoes filled with Khoya and other items
     
    Stuffed Tomatoes in Malai Gravy is a delicious Indian curry where fresh tomatoes are stuffed with a rich paneer stuffing and then simmered in a creamy gravy.
     
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Stuffed Tomatoes in Malai Gravy

    A perfect stuffed vegetable curry made with Tomatoes served in a Malai Gravy
    5 from 1 vote
    Print Pin Rate
    Course: Main
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 people
    Calories: 530kcal
    Author: Neha Mathur

    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
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    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

    Calories: 530kcal | Carbohydrates: 27g | Protein: 16g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 532mg | Potassium: 681mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2015IU | Vitamin C: 43mg | Calcium: 487mg | Iron: 2mg
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    More Veg Curry Recipes

    • Mughlai Shahi Paneer Korma
    • Easy Bombay Potatoes (Indian Style Spicy Potatoes)
    • UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Traditional Kashmiri Dum Aloo

    Reader Interactions

    Comments

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      Recipe Rating




    1. Hema Srivastava

      October 23, 2013 at 12:52 pm

      dikhne mein itni mast hai yaar ise to main aaj ke dinner mein hi try karne ja rahi hun thanx for sharing this recipe

      Reply
    2. Manjula Bharath

      October 23, 2013 at 2:20 pm

      omg omg looks fabulous 🙂 am speechless dear .. awesome clicks and presentation and tomato malai gravy looks super delicious 🙂

      Reply
    3. anubhavati

      October 24, 2013 at 3:47 am

      This one looks fabulous. I love the colours and the combination!

      Shobha

      Reply
    4. Juliyana Leslie

      October 29, 2013 at 6:43 am

      WOW!!

      Reply
    5. Charu

      November 10, 2015 at 4:55 am

      Can the tomatoes be baked in microwave if one doesn’t have a oven

      Reply
      • msnehamathur

        November 10, 2015 at 9:09 am

        Yes Charu. You can do it.

        Reply

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