Stuffed Tomatoes in Tomato Gravy

Ingredients 

• 5 medium tomatoes, flesh scooped out
• 3 cups tomato puree
• 250 grams paneer (cottage cheese)
• ½ teaspoon red chilli powder
• ½ teaspoon dried mango powder
• 1½ teaspoons garam masala powder
• 2 tablespoons oil
• 1 tablespoon chopped almonds 
• 1 tablespoon chopped cashewnuts 
• 1 tablespoon raisins
• ½ teaspoon dried fenugreek leaves (kasoori methi)
• Salt to taste
• 1 tablespoon finely chopped fresh coriander leaves 
• 3 tablespoons mustard oil
• 1 tablespoon ginger-garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon Kashmiri red chilli powder
• ½ cup cashewnut paste
• ½ cup fresh cream

Method

1. To make the stuffing, put cottage cheese in a bowl and mash. Add red chilli powder, dried mango powder and ½ tsp garam masala powder and mix well.
2. Heat 1 tbsp oil in a small non-stick pan, add almonds, cashewnuts and raisins and sauté for 1-2 minutes. Add dried fenugreek leaves and sauté for half a minute. Transfer the mixture into the bowl with cottage cheese and mix well.
3. Add salt and coriander leaves and mix well. Stuff this mixture into the tomato pockets and keep the remaining stuffing aside for later use.
4. Heat mustard oil in another non-stick pan and place the stuffed tomatoes in it.
5. Heat the remaining oil in a third non-stick pan, add ginger-garlic paste and sauté for 1 minute. Add tomato purée and mix. Add coriander powder, Kashmiri red chilli powder, remaining garam masala powder and salt and sauté for 4-5 minutes.
6. Add cashewnut paste and mix. Cover and cook for 5-6 minutes.
7. Add fresh cream and cook on low heat for 15-20 minutes, stirring continuously. Switch off the heat.
8. Cook the stuffed tomatoes on high heat, rotating from time to time till the skin is soft. Switch off the heat.
9. Spread the remaining stuffing on a serving plate and place the stuffed tomatoes over it. Pour the gravy over them and serve immediately.

Nutrition Info