Stuffed Tomatoes in Makhani Gravy

I love making this dish for entertaining because it seems very exotic for such a simple recipe.I am breaking down the ingredients as per the steps of the recipe for simplicity’s sake. Otherwise, just the list of ingredients seem so daunting that you are discouraged from trying it. I hope I am successful in presenting the recipe as simply as it is to make.

For the stuffing, mix the following in a bowl. Add or Remove to taste. I mean, the sky’s the limit. Since I planned to serve these in a gravy, I went for simple flavors.

1 Medium sized potato, mashed

2 tbsps paneer/Firm Tofu, mashed

2 tbsps Bread Crumbs, toasted

2 Green Chillies , Finely chopped

Salt, Pepper to taste

Prep 4 firm Tomatoes by dipping them in boiling water for a minute. Remove and peel. The peel just slides off. Cut open the tops and scoop out the insides. A melon baller works great here. Completely fill the cavity with the above stuffing. Again, I did this because I planned to serve them as a main course with gravy. If I wanted to serve them as starter, I would halve them, remove the seeds and bake them in the oven with the stuffing.

Makhani Gravy…

Pressure cook the following to 1 whistle or boil in water till soft. Blend into a paste.

1 tomato, peeled and chopped

4-5 almonds, soaked and peeled

1 clove Garlic

1 green chilli

Heat

1 tbsp of butter

in a skillet. When melted, add the following

Tomato+almond paste

1 tsp Ginger paste

1 tsp Red Chilli Powder

1 tsp Coriander/Dhania Powder

1/2 tsp Garam Masala

1 Bay leaf

Salt, Sugar, Pepper to taste.

Cook for a minute, stirring constantly and add

1 cup water

2 tbsp heavy Cream

Stuffed Tomatoes

Cover and cook for 3 mins. Finish with

Fresh Chopped coriander.