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    Home » Vegetarian Side Dishes » Stuffed Tomato in Gravy | Stuffed Tomato Curry

    Stuffed Tomato in Gravy | Stuffed Tomato Curry

    Published: Oct 3, 2015 · Modified: Nov 5, 2020 by Srivalli · 12 Comments

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    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 the stuffed dishes. It's like a concealed surprise, that hits you unexpectedly. And you are left with a wonderful aftereffect.So while selecting dishes for the Buffet On Table, the 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 these stuffed tomatoes being part of her Awadhi Thali, so decided to make it for my menu as well. I adapted this from Vaishali 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 make 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 a 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 nonstick 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 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 serving plate, pour the gravy on it, garnish with grated paneer, cream, and coriander leaves.

    Serve with Lacha Parana or Nawabi Pulao

    Between I am glad to share that Cooking 4 all Seasons has been featured among the TOP 50 FOOD BLOGS IN INDIA

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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    Stuffed Tomato in Gravy | Stuffed Tomato Curry

    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Sapana Behl says

      October 03, 2015 at 6:51 pm

      The stuffed tomato gravy looks delicious,although it is a lengthy process but I am sure it's worth to taste .Congrats for being in top 50's.

      Reply
    2. vaishali sabnani says

      October 04, 2015 at 12:13 am

      Congratulations Valli ! You work so hard , and you definitely deserve to be on top !
      The stuffed tomatoes is an elborate dish but totally worth it ! Super like !

      Reply
    3. Usha says

      October 03, 2015 at 7:14 pm

      Congratulations on the ranking. Coming to the stuffed tomato, it looks very rich and delicious.

      Reply
    4. Varadas Kitchen says

      October 04, 2015 at 2:56 pm

      The stuffed tomatoes sound rich and delicious. BYW, Congratulations on the top 50 spot.

      Reply
    5. Niloufer Riyaz says

      October 04, 2015 at 7:02 pm

      Congratulations dear n yummy recipe

      Reply
    6. Nivedhanams Sowmya says

      October 05, 2015 at 1:38 pm

      congrats valli!!! and this recipe is super delicious!!!

      Reply
    7. Priya Suresh says

      October 06, 2015 at 6:34 am

      Wow, that a lipsmacking stuffed tomato gravy, want to make some soon. Congrats Valli.

      Reply
    8. Pavani N says

      October 07, 2015 at 12:14 am

      What a yummilicious stuffed tomato curry. Gravy looks so creamy and delicious. Congratulations on making the Top 50 list Valli.

      Reply
    9. Sandhya Ramakrishnan says

      October 07, 2015 at 2:18 am

      Congrats Valli! That is one delicious dish.

      Reply
    10. Harini-Jaya R says

      October 07, 2015 at 11:48 pm

      Congratulations!
      The gravy looks very tempting.

      Reply
    11. Chef Mireille says

      October 09, 2015 at 1:09 am

      what an interesting curry - although I've had stuffed tomatoes before never battered and fried - usually roasted - I would love to try this version with that delicious stuffing

      Reply
    12. Sowmya :) says

      October 21, 2015 at 9:51 am

      Congratulations for being in the top 50, Valli - very well deserved!!
      I love your stuffed tomatoes in gravy. I am always making stuffed capsicums....I should give them a break and try tomatoes instead.

      Reply

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    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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