Restaurant-Style Indian Stuffed Tomatoes
3 hours
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About Restaurant-Style Indian Stuffed Tomatoes
Craving Indian food but want something lighter than a heavy curry? These Restaurant-Style Indian Stuffed Tomatoes deliver incredible flavor in a vibrant, satisfying dish. Imagine juicy ripe tomatoes bursting with a savory filling of paneer, mushrooms, and fragrant spices.Simmered in a luxuriously creamy cashew-based gravy, these stuffed tomatoes offer a delightful dance of textures and tastes. The sweetness of the tomato complements the savory filling and rich sauce, creating a truly unforgettable culinary experience.Perfect for a special occasion or a simple weeknight dinner, this recipe is surprisingly easy to make and guaranteed to impress. From the first bite to the last, these stuffed tomatoes are pure comfort food.
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Recipe Time & More
Prep1 hour 30 minutes
Cook1 hour 30 minutes
Total3 hours
Ingredients
For the Filling
- 1/2 block Cottage Cheese crumbled
- 1 Onion chopped
- 3 Tomatoes chopped
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Turmeric Powder
- 1 1/2 tbsp Coriander chopped
- 1 tbsp Garam Masala
For the Gravy
- 3 Onions thinly sliced
- 7 Cashews
- 1 tbsp Oil
- 1 tbsp Butter
- 1 tbsp Fenugreek Leaves dried (kasuri methi)
- 1 tbsp Chili Powder red
- 1 cup Heavy Cream
- 1 tsp Garam Masala
- 1/8 tsp Food Coloring optional (tandoori color), red
Instructions
- In a pan, heat oil and sauté the sliced onions with cashews until lightly golden. This creates a flavorful base for the gravy.
- Once cooled, grind the onion-cashew mixture into a smooth paste. A smooth paste ensures a creamy, luxurious gravy.
- In the same pan, melt butter and add dried fenugreek leaves, red chili powder, and the ground paste. Sauté for a few minutes until fragrant.
- Stir in the heavy cream, salt, chopped cilantro, garam masala, and red food coloring (if using). Simmer until the gravy thickens slightly.
- In a separate pan, heat oil and sauté chopped onions until translucent. This builds a foundation of flavor for the filling.
- Add crumbled paneer, chopped tomatoes, salt, turmeric powder, chopped cilantro, and garam masala. Mix well and cook until heated through.
- Cut the tomatoes in half and carefully scoop out the seeds. Lightly sauté the tomato halves in oil until slightly softened but still holding their shape.
- Fill the tomato halves with the paneer mixture.
- Place the stuffed tomatoes in the prepared gravy and simmer for a few minutes to allow the flavors to meld. Serve hot.
Recipe Notes
Good To Know
- You can use different stuffings for these tomatoes, such as egg burji, potato stuffing, or mushroom stuffing. This recipe uses a combination of paneer and mushrooms.
- For extra crunch, sprinkle crushed roasted peanuts or fried sev on top before serving.
- For a smokier flavor, briefly grill or broil the stuffed tomatoes after baking.
- To make this dish vegan, substitute firm tofu for paneer and use oil or vegan butter instead of ghee.
- Don't discard the tomato pulp! Blend it with salt and spices to create a tangy sauce for the dish.
Expert Tips
- Choose ripe, firm tomatoes that are uniform in size for even cooking and presentation.
- Pre-roasting the tomato shells before stuffing helps them hold their shape and prevents a watery filling.
- Season the stuffing generously for the best flavor. Consider adding fresh herbs like cilantro or parsley for a brighter taste.
Storage Instructions
- Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven until warmed through.
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Recipe Nutrition
Calories: 1204kcalCarbohydrates: 67gProtein: 34gFat: 97gSaturated Fat: 6gPolyunsaturated Fat: 27.3gMonounsaturated Fat: 54.6gCholesterol: 1mgSodium: 1710mgFiber: 9gSugar: 18g
Jiya Makhija
Articles: 42
5 Comments
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This is delightful! Thanks for the recipe.
So delicious! Excited to make it.
Great recipe! I’m eager to try it.
This looks amazing! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.