Stuffed Tomatoes with Gravy

Stuffed Tomatoes with Gravy

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!
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Course Chaat
Cuisine Indian
Servings 4 people


  • 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


  • 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.
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