Ingredients Jump to Instructions ↓

  1. 12 tablespoons 180ml Tomatoes (medium) For The Filling

  2. 250 Paneer

  3. 150 Mushrooms Unsalted butter to saute mushrooms

  4. 90 Processed cheese

  5. 1 Red bell pepper (medium)

  6. 1 Yellow bell pepper (medium)

  7. 5 Coriander leaves - finely chopped

  8. 4 Green chiles - finely chopped

  9. 24 Cashew nut halves

  10. 3 Shajeera - freshly roasted Salt - to taste For The Gravy

  11. 1/2 cup 118ml Oil

  12. 1/2 teaspoon 2 1/2ml Mustard seeds

  13. 1/2 teaspoon 2 1/2ml Cumin seeds

  14. 16 Curry leaves

  15. 150 Onions - chopped

  16. 45 Ginger paste - strained

  17. 15 Garlic paste - strained

  18. 1 1/2 teaspoons 7 1/2ml Chile powder

  19. 1 teaspoon 5ml Turmeric powder Salt - to taste

  20. 90 Onion paste - fried

  21. 60 Tamarind pulp For The Paste

  22. 1/2 cup 118ml Groundnuts - (peanuts), roasted

  23. 3/4 cup 69g / 2.4oz Grated coconut

  24. 45 Sesame seeds

  25. 250 Onions - chopped

  26. 12 Coriander powder

  27. 3 Cumin powder

Instructions Jump to Ingredients ↑

  1. Recipe Instructions BLANCH the tomatoes in salted boiling water for 30 seconds. Drain, cool and remove the skin. Lope off 1/2 cm. from the top, scoop out the seeds to make cups and keep aside. Then Prepare The Filling: Clean and coarsely chop the mushrooms. Melt butter in a frying pan, add mushrooms and saute over medium heat until devoid of moisture. Remove from heat and keep aside to cool. Deseed and slice the red and yellow bell peppers. Mix chopped peppers, mushrooms, coriander leaves, green chiles, cashew nuts and shajeera well. Grate paneer and cheese in a bowl, add the remaining ingredients. Mix well and divide into 12 equal portions. Put a portion of the filling into each of the blanched tomatoes and keep aside. To Prepare The Paste: Heat a tawa or a non stick frying pan and separately roast the coconut and sesame seeds, for about three minutes each over very low heat or until each emits its unique aroma. Put these ingredients in a blender, add groundnuts and 3/4 cup water, and grind to a smooth paste. Remove from the blender. Add coriander powder and cumin powder. Mix well and keep aside. Heat oil in pan and season with mustard seeds and cumin seeds. Stir over medium heat until they begin to crackle. Add curry leaves and stir. Add onions and saute until translucent and glossy. Add ginger paste and garlic paste. Stir-fry until the onions are golden. Add chile powder and turmeric powder (dissolved in two tbs. water). Stir-fry until the moisture evaporates. Then add the paste and stir-fry until the oil floats on top (adding a little water towards the end, if necessary, to ensure that the masala does not stick and burn). Add three cups water and salt and bring it to a boil. Lower the heat and stir-in the tamarind pulp. Bring it to a boil. Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency. Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the tomatoes remain firm). Uncover and simmer until the gravy is slightly thicker. Remove from heat and adjust the seasoning. To serve: Serve either with steamed rice or any Indian bread of your choice.


Send feedback