Stuffed Tomato in Gravy | Stuffed Tomato Curry

The second dish for the Kids Party, I have a stuffed gravy dish. Let me tell you that I have a soft corner for all stuffed dishes. Its like a concealed surprise, that hits you unexpected. And you are left with an wonderful aftereffect.

So while selecting dishes for the Buffet On Table, Indian States for Utter Pradesh, the Awadhi Thali had to have some rich stuffed dish. Since I was selecting from Vaishali's space, I checked out her rich collection. I saw this stuffed tomatoes being part of her Awadhi Thali, so decided to make it for my menu as well. I adapted this recipe slightly to suit my needs. It really came out so well.

Awadhi cuisine thrives on milk, paneer, Khoya and cream. The Awadhi cuisine influenced by the Mughal cooking, is full of dishes that are rich with nuts, cream and dishes that are stuffed and deep fried.

These stuffed tomatoes are then dunked in nutty sauce and makes a great side dish for both rotis and rice. I had this paired with Laccha Paratha and Nawabi Pulao.

Since I wasn't so well planned out on how to proceed with the entire menu, I was little harassed to execute everything on time. That plus the guests waiting for food, made me take short cuts. These dipped deep fried tomatoes need to be stripped off their outer flour layer after deep frying. However I sliced through and after peeling off the tomato skin, left the besan fried batter in the gravy itself. That actually made it even more delicious.

This is a sure hit dish that you can enjoy just as with rotis or Rice.

This joins my Anniversary Party for Kid's Delight, celebrating 7 years of Spice your Life!
 


Stuffed Tomatoes in Rich Sauce

Ingredients Needed

For the Stuffed Tomatoes

Stuffing:

Firm ripen Tomatoes - 4
Paneer, grated - 1/2 cup
Mashed Potato - 1/2 cup
Khoya - 1/4 cup
Green chilies - 2 -3 medium
Finely chopped coriander leaves - 2 tbsp
Garam masala - 1/4 tsp
Red chili powder - 1 tsp
Cashew nut powder - 1 tbsp
Salt to taste

For the Outer Layer

Besan - 1 cup
Red Chili powder - 1/4 tsp
Salt to taste
Water

Oi for deep frying

For the Gravy

Nut paste:

Cashew nuts - 10 to 15
Melon Seeds/ Magaz Tari - 2 tbsp
Muskmelon Seeds - 2 tbsp (opt)
Poppy seeds - 2 tbsp (I skipped)

Gravy:

Bay Leaf -1
Cumin seeds  - 1/2 tsp
Onions - 2 medium
Ginger Garlic paste - 1 tsp
Tomato puree - 2 cups
Garam Masala - 1/2 tsp
Red Chili powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Milk - 1/2 cup
Cream - 1 tbsp

For Garnish
Grated paneer
Coriander leaves
Fresh cream

How to make the Stuffed Tomatoes in Gravy

For the Nut paste

Soak the nuts in hot water and grind to a smooth paste. Keep it aside.

For the Gravy

Blanch the tomatoes, peel off the skin and make a puree.

Heat a non stick pan with oil, add bay leaf, cumin seeds, then add onions. Saute the onions till nicely browned. Add ginger garlic paste, saute well.

Then add the tomato puree, all the spice powders, combine all well and let it simmer for 5 -7 mins.

Add Milk and water as required and simmer again. Finally add the cream and combine, switch off the flame.

For the Stuffed Tomatoes

To make the filling, grate the paneer, khoya, mash potato into a bowl. Add in all the spices and knead to a firm dough.

Select firm ripe tomatoes, wash and wipe well. trim the stock and scoop inside to remove the seeds.

Stuff in the fillings and continue with the rest.

For the outer layer:

Mix in the besan with chili powder, salt and enough water to make a thick batter.

Heat the oil for deep frying.

Now dip the stuffed tomatoes completely into the besan batter and deep fry on both sides. Drain on to a kitchen towel.

Once the tomatoes cool down, slice through it. The skin will come out, Remove the tomato peel, let the fried besan batter remain with the tomatoes.

To assemble the stuffed tomatoes with the gravy.

You can either add the fried to tomatoes to the gravy and heat again. Or slice and pour the gravy over the tomatoes.

If you are serving the sliced tomatoes with gravy on top, then place the tomatoes on the seving plate, pour the gravy on it, garnish with grated paneer, cream and coriander leaves.

Serve with Lacha Parana or Nawabi Pulao

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