Stuffed Tomatoes with Gravy
Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!
- 4 tomatoes round medium size
For filling
- 1/2 cup green peas, I am using frozen peas
- 1/4 cup green beans finely chopped
- 1/4 cup corn kernels, I am using frozen corn
- 1/4 cup paneer cut into very small cubes (available in Indian grocery store)
- 1 tbsp ginger finely chopped
- 2 tbsp oil
- 1/2 tbsp cumin seed (jeera)
- 1/8 tbsp asafetida (hing)
- 1 tbsp coriander powder (dhania)
- 1/4 tbsp red chili powder
- 1/2 tbsp salt
Gravy
- 1 tbsp oil
- 1/4 tbsp cumin seeds (jeera)
- 1-1/2 tablespoon all purpose flour (plain flour, maida)
- 1 teaspoon coriander powder (dhania)
- 1 teaspoon ginger finely chopped
- 1 teaspoon green chili finely chopped
- 1/4 teaspoon salt
- 1-1/4 cup milk
- 2 tablespoon chopped cilantro
Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
Stuff the tomatoes with filling, don’t over fill them. Set aside.
For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
Garnish with remaining cilantro. Serve hot.
Comments
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Aneeta
May 28, 2016 at 10:14 pmVery delicious recipe, I love it.
Nagesh
December 27, 2015 at 10:47 pmIt was delicious!
richa
September 15, 2014 at 9:45 pmThank you for sharing this wonderful recipe Ma’am.
Just one query.. When we cook tomatoes, won’t they get mushy and ooze out water?
How do we prevent that?
Manjula Jain
September 16, 2014 at 12:05 amRicha, use firm tomatoes, you are removing the seeds and juice from center of the tomatoes, as you see they stay good.
chhavi
September 7, 2014 at 3:00 amhii… i just tried your recipe….i dont why the filling came out of the tomatoes while cooking….
rakhee verma
December 27, 2013 at 4:11 amthanks 4 the all delicious recipes
vijaya
September 16, 2013 at 5:14 amThanks for posting delicious recipe.
Anamica
August 30, 2013 at 1:32 amCan we replace milk in the gravy with properly whisked curd? Would that taste fine?
Swati Bohra
August 23, 2013 at 8:13 amManjulaji thanks for sharing your recipes, you are doing a great job!
Ligia Conti
August 12, 2013 at 2:48 pmI have made this recipe. It was delicious! Thanks for sharing.