Monday, April 9, 2012

Stuffed Tomatoes in Gravy

I like this dish and love making it when i have fresh red tomatoes , it is simply scrumptious.Though i don't cook it as often as i would love to but its always cherished when i cook.While Tomato is botanically a fruit ,its considered as a vegetable for Culinary purposes.Its such an important ingredient just imagine your cooking without Tomato,No Ketchup, No Tomato soups, No salsa and hw abt Pizza n pasta..and there wud be No Bloody Mary..and yes No La Tomatina in Spain (If you have watched Jindagi na milegi Dobara u might know) and their consumption is beneficial for heart So Thank God we have tomatoes...:)

Ingredients: Serves 2-3 ppl
  • 6-7 Tomatoes(While selecting tomatoes make sure it should be hard from outside when u pick them and not soft and try to choose medium sized tomatoes)
  • Wash and dry tomatoes
  • Slice thin tops off, as lids,Save lids
  • Scoop out tomato pulp , using a potato peeler/scooper or the back of you spoon.
  • Save the pulp for gravy.
For stuffing:
  • 2-3 Potatoes boiled and mashed.
  • 100gm Paneer(Indian Cottage Cheese)
  • 1tsp asfoetida
  • 1tsp cumin seeds
  • 1tsp turmeric powder
  • 1tsp chilli powder
  • 1tsp Mustard seeds
  • 1/2tsp garam masala powder
  • 1tsp amchur/Mango powder
  • 5-6 cashewnuts chopped
  • 100 gm Peas boiled/frozen ( you can use corn kernels instead of peas tastes good too.)
  • salt to taste
  1. In a skillet add little oil and add cumin seeds ,mustard seeds and asfoetida to it
  2. Now add all the spices to it and then you can add the potatoes and peas to the mixture .
  3. Add the crumbled/grated paneer and cashews to the mix give it a stir and and the stuffing is ready.
  4. Fill the scooped tomatoes with the stuffing and cover it with lid.
  5. After replacing the lid you can hold it on top with the help of a toothpick.
For Gravy:
  • 2-3 Red onions grated or blended
  • Tomato pulp(saved above) pureed
  • Ginger/garlic paste
  • 1tsp cumin seeds
  • 1tsp turmeric powder
  • 1tsp chilli powder
  • 1tbs garam masala powder
  • 1-2tbs dhania powder
  • 10-12 cashewnuts grinded into a paste
  • Salt to taste
  1. In a skillet add oil (2-3 tbs) and add cumin seeds to it then add the ginger/garlic paste.
  2. Add the onion paste to it ,fry it till it turns golden brown then add the pureed tomatoes to the mix
  3. Keep stirring it till the oil separates from the mixture .
  4. Now add the spices to it.
  5. Place the tomatoes in the gravy carefully.
  6. Keep rotating the tomatoes slightly so that they don't get overcooked from anyside.
  7. Keep the tomatoes for atleast 5-7 min and then switch off the heat as the remaining heat will allow the tomatoes to get cooked completely.
  8. Add fresh cilantro on top before serving.
  9. Tastes good with both Naan or Rice
Reposting the recipe with few updates and new also needs improvements with time..


camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

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Avika J Chawla said...

Thanks a lot for a lovely comment ,i will surely love to join the petitchef family.

Alisa said...

This is delicious.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this stuffed tomatoes widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for stuffed tomatoes,Thanks!

Zari(Nilam) said...

One of the best recipe of Avika jain was really superb,tried and tested....really gourmet.