It sure is mouth-watering! Ain’t it? Well, here’s something amazing you can do with tomatoes. Stuff them up with paneer and dry fruits, which, when cooked will become soft and gooey with a tasty bit of paneer in every spoon. You must make stuffed tomatoes, because they are appealing to both – sight and taste. Also, you will feel ecstatic when the dish turns out well.
- 5-6 red ripe tomatoes for filling
- 4-5 tomatoes for gravy
- 200 gm paneer
- 3 onions
- Fine chopped green chilli and fresh coriander
- Ginger and garlic cloves
- 1 tsp each of cumin seeds, khas-khas, coconut powder and white sesame seeds
- Half cashews and raisins soaked
- Salt, red chilli powder, dhania powder, turmeric and garam masala
- Fresh cream and curd
- Take whole red tomatoes and empty them from inside. Keep aside the tomato pulp and juice for making curry.
- To a big mixer, add diced tomatoes, onions, green chilli, ginger-garlic, cumin seeds, khas-khas, coconut powder, white sesame seeds, broken cashews and solid tomato pulp.
- Blend to achieve a rich thick paste with the goodness of all ingredients.
- Add oil to a heated kadhai and feed the paste to it.
- Cover with a lid and cook on high for 10 minutes.
- In the meantime, grate paneer, and to it add freshly chopped coriander.
- Use salt, red chilli powder and garam masala for taste. Mix well.
- Check on the gravy. If the water has dried, it has cooked. Add spices to suit your taste.
- With a hint of fresh cream and curd, the gravy will become suppler. My tip: add 1 tbsp. sugar for that authentic taste.
- Cover and let cook for another 5-10 minutes.
- Take your tomatoes and start filling with paneer. Don’t forget to hide some cashews and raisins inside!
- Add water to the gravy as much to keep it thick. Give it a boil.
- Now, add tomatoes and cover the pot. Shut off the gas after 5 minutes.
- Tease a tomato with the knife to see whether it has softened.
- Season with grated paneer, dry fruits and coriander. Serve hot.