Stuffed Tomatoes in Malai Gravy

Got 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. Do give it a try. here is the recipe.

All you need is

Tomatoes – 6 ( try to choose tomatoes that are broad and have a flat base for this recipe )
Oil – 1 tsp
Salt – 12 tsp

For the filling

Potato – 12 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 – 12 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 12 cup ( chopped )
Ginger garlic paste – 2 tsp
Green chili – 2 – 3 ( slit into halves )
Coriander powder – 2 tsp
Red chili powder – 12 tsp
Turmeric powder – 12 tsp
Garam masala powder – 12 tsp
White pepper powder – 12 tsp
Salt to taste
Khoya – 4 tbsp
Lemon juice – 2 tsp
Honey – 1 tsp
Fresh cream – 3 tbsp

Method of preparation

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 12 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.

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