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 - 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



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 1\2 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.









Comments

Post a Comment

Popular posts from this blog

Vegetarian portobello 'Babi Pangang' Recipe

Image
  Remove the stems of 3 portobellos and slice them in 4 mm slices. Mix 2 tbsp ketjap manis , 2 tbsp sweet chili sauce, 1/2 tbsp five-spice , a pinch each of garlic powder , ginger powder ánd cayenne pepper then stir in the portobello slices to marinate. Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise , salt and a laurel leaf Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm. Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce , 1,5 tbsp soy sauce , 2 tbsp ketchup and a splash of water and boil softly.Finally add  1/2 tsp five-spice and keep warm Drain the portobello slices then dust them with 50g Maizena  corn starch , using 2 hands
Read more

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Pani Puri with Homemade Puris

Image
P ani Puri is one of my favorite chaats from childhood. Whenever we go out, we used to thoroughly enjoy the chaat from the roadside street vendors. In every nook and corner, you can see a pani puri stall. We used to have competition, as who will have more puris. Every Indian like pani puri to the core. It is said that this not only satisfies your taste buds but also keeps the kid in you alive. Once during fasting time, in Bangalore, after breaking the fast I had 30- 35 pani puris without eating anything. I like to have them anytime of the day. After coming to the US it has become very rare to find pani puri. We will get the pani puri kit in all the Indian stores. I started making it from scratch as we don’t find the puris most of the time in stores. My daughter loves it a lot. She won’t eat anything else if pani puri is there for snacks. Pani puris have different names like the puchkas, gol gappas and so on. Pani means water and puri are the fried puffed dough balls. Yesterday was my s
Read more