Stuffed tomatoes – Classic All-time favourite Sabzi of everyone 



Ingredients for the gravy

  • 4 onions chopped
  • 4 tomatoes chopped (Preferably take desi ones pic shown for reference. If you don’t get these take the normal ones)
  • 8-9 garlic cloves
  • ½ teaspoon of grated ginger
  • 1 tablespoon of khus khus/poppy seeds 
  • 2 tablespoons of cashew
  • ½ teaspoon of haldi/turneric
  • 1 teaspoon of Kashmiri chili powder
  • 1 tablespoon of dhania jeera powder
  • Salt to taste
  • 1 teaspoon of sugar (you can also add honey I always prefer sugar…don’t add jaggery)
  • 1 teaspoon of jeera
  • 2 tablespoons of oil
  • 1 tej patta
  • 1 teaspoon of kasuri methi

 

Ingredients for the stuffing:

  • 8 desi tomatoes (remove the seeds. You can take tomatoes as per your family size)
  • ½ cup of grated paneer
  • ½ cup yellow Boondi (This acts as a binding agent…we will powder this and gives nice texture to stuffing)
  • ½ cup chopped coriander leaves
  • 1 teaspoon of green chili paste
  • ½ teaspoon of cinnamon powder
  • 1 teaspoon of garam masala powder
  • 1 teaspoon of dhania jeera powder
  • Salt to taste
  • 1 teaspoon of lemon juice
Method:

  • Soak khus khus and cashews for 30 mins in very less water 
  • Remove the seeds and juice of the 8 tomatoes used for stuffing 
  • Add ½ cup boondi in a mixture jar and make a fine powder 
  • In a mixture jar add chopped onion, tomatoes, also the seeds and juice, garlic, ginger, soaked khus khus and cashew, ½ teaspoon of haldi, 1 teaspoon of Kashmiri chili powder, 1 tablespoon of dhania jeera powder. Salt to taste and 1 teaspoon of sugar.  Grind it to smooth paste 
  • In a pan heat oil, add jeera and tej pata and now add the gravy and let it cook on a low flame for 15-20 mins
  • Till the gravy is boiling…make the stuffing. In a bowl add paneer, crushed Bondi, ½ cup chopped coriander leaves, 1 teaspoon of green chili paste, ½ teaspoon of cinnamon powder
  • 1 teaspoon of garam masala powder, ½ teaspoon of dhania jeera powder, Salt to taste and 1 teaspoon of lemon juice. Mix well. Quickly fill the tomatoes. Don't keep the mixture as it is for too long as salt will start leaving water 
  • Now boil the water…put a stand and a strainer on top of it and boil the stuffed tomatoes for 15 mins
  • Once the gravy is nicely boiled add kasuri methi, stir it well.
  • Finally serve the tomatoes hot and spread gravy on it, garnish it with coriander leaves and enjoy it with roti, paratha or rice 

   


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