- Tomatoes - 6
- coriander finely cut
- Green chillies - 2 long ones finely chopped
- Paneer (cottage cheese) - 100 gms grated
- boiled potato - 1 small grated
- Maggie veg masala - 1 cube
- Chat masala - 1/2 teaspoon
- Cheese cube - 1
- Salt to taste
- Oil – 2 teaspoon
- Onion - 1 one chopped
- Cashew nuts - 50 gms
- Green Chillies - 2
- Ginger Garlic paste - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chilly powder - 1 teaspoon (heaped)
- Kitchen king masala - 1/2 teaspoon (if you don't have kitchen king then replace with normal garam masala or curry masala)
- Oil – 1 tablespoon
- Milk – 1/2 cup
- Methi (fenugreek seeds) – 1/4 teaspoon
- Salt to taste
- Sugar - 1 teaspoon
- Cut the top portion of the tomato and gently scoop out the pulp from inside the tomato. (NOTE: Don’t thrown the pulp, this will be used in the gravy). Keep the tomatoes aside.
Grate the paneer (cottage cheese), cheese cube and boiled potato in a bowl.
Add in the bowl the following - Maggie masala, chat masala, coriander, finely chopped green chillies and salt as per taste
Gently mix the whole thing together. Once mixed, stuff the tomatoes with the mixture.
Take 2 teaspoon of oil in a shallow pan and heat the oil. Once heated, put the tomatoes in the pan. Gently toss then tomatoes fry until the skin becomes little loose.
Once tender, take the tomatoes out from the pan and keep them aside.
- Make a paste of tomato pulp, chopped onion, cashew nuts, green chillies in a grinder.
- Heat 1 tablespoon of oil in a deep pan. Add the methi (fenugreek seeds) in the oil.
- Once the methi sputters, put the paste in #1 in the pan. Add ginger+garlic paste. Cook the in low flame.
- Once the masala starts cooking, the oil will start separating. Add kitchen king masala, turmeric powder, chilli powder, sugar and salt.
- Add little water and 1/2 cup of milk and let it cook until it homogenizes.
- Once cooked, take out the grave in a bowl. Put the stuffed tomatoes in the gravy and garnish with coriander leaves, chilli and cashews.
Stuffed tomato in yellow gravy is ready. Best served with spring onion and cabbage fried rice.