How to make Jellied Tomato Pots -

Tomato, yogurt salad set with the help of gelatin

Sanjeev Kapoor

This recipe is from the book Khazana of Healthy Tasty.

Main Ingredients : Tomatoes (टमाटर), Gelatine

Cuisine : French

Course : Salads

Jellied Tomato Pots

Jellied Tomato Pots Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Jellied Tomato Pots Recipe

  • Tomatoes finely chopped 5 medium

  • Gelatine 10 grams

  • Garlic crushed cloves

  • Bay leaves 2

  • Black peppercorns crushed 1/2 teaspoon

  • Mixed herbs 1/2 teaspoon

  • Salt to taste

  • Port wine optional 4 tablespoons

  • Skimmed milk yogurt 1/4 cup

  • Lemon juice 2 teaspoons

  • Fresh mint leaves 4 sprigs


Step 1

Soak the gelatine in quarter cup of cold water and set aside. Cook the tomatoes in a saucepan with the garlic, bay leaves and crushed peppercorns for about five to six minutes or until soft. Remove from heat, cover and leave to infuse for twenty minutes.

Step 2

Remove the bay leaves, puree the mixture and pass through a sieve. Stir in the mixed herbs, salt and wine. Whisk the yogurt and mix into the tomato mixture. Heat the gelatine lightly on a double boiler to dissolve and add to the tomato mixture.

Step 3

Mix in the lemon juice and stir well. Pour this into small ceramic pots for individual serving. Refrigerate for there to four hours to set. Do not freeze. Serve chilled in the same pot garnished with sprigs of mint leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.