Stuffed Tomatoes in Malai Gravy

Course: Main
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Author: Neha Mathur
Print

Ingredients

  • Tomatoes - 6 try to choose tomatoes that are broad and have a flat base for this recipe
  • Oil - 1 tsp
  • Salt - 1/2 tsp
  • For the filling
  • Potato - 1/2 cup Boiled, peeled and grated
  • Paneer - 1 cup Grated
  • Cheese - 2 tbsp Grated. I used 2 cheese slices broken into small pieces
  • Salt to taste
  • Raisins - 8-10
  • Cashew nuts - 4-5 Broken
  • Coriander - 2 tbsp Chopped
  • Green chili - 1 Chopped
  • Garam masala powder - 1/2 tsp
  • For the gravy
  • Ghee - 2 tbsp
  • Oil - 2 tbsp
  • Black peppercorn - 4-5
  • Cloves - 4-5
  • Black cardamom - 2
  • Cinnamon stick - 1 inch piece
  • Bay leaf - 1
  • Onion - 1 and 1/2 cup chopped
  • Ginger garlic paste - 2 tsp
  • Green chili - 2 - 3 slit into halves
  • Coriander powder - 2 tsp
  • Red chili powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • White pepper powder - 1/2 tsp
  • Salt to taste
  • Khoya - 4 tbsp
  • Lemon juice - 2 tsp
  • Honey - 1 tsp
  • Fresh cream - 3 tbsp

Instructions

  1. Method of preparation
  2. For the filling
  3. Mix all the ingredients in a bowl.
  4. For the tomatoes
  5. Remove the top of the tomatoes and scoop the flesh from inside.
  6. Puree the pulp in a blender.
  7. Pre heat the oven to 180 degrees C.
  8. Mix oil and salt in a bowl and apply it on the skin of the tomatoes.
  9. Fill the tomatoes with the filling and bake for 10-12 minutes.
  10. Remove from the oven and serve on top of the gravy.
  11. For the gravy
  12. Heat ghee and oil in a pan.
  13. When the oil is hot, add black peppercorn, cloves, black cardamom, cinnamon stick and bay leaf.
  14. Fry for 15 seconds.
  15. Add onion and fry for 3-4 minutes.
  16. Add ginger garlic paste and fry till onion turns golden brown.
  17. Add tomato puree that we made from the tomato pulp and green chili and cook for a minute.
  18. Add coriander powder, red chili powder, turmeric powder, garam masala powder, white pepper powder and salt and cook for 3 minutes.
  19. Add khoya and cook for a minute.
  20. Add lemon juice, honey and 1/2 cup water and cook for a minute.
  21. Add cream and cook for another minute.
  22. Transfer the gravy in the serving platter.
  23. Keep the stuffed tomatoes on top.
  24. Garnish with fresh coriander.
  25. Serve hot with paratha or naan.