Shahi Stuffed Tomatoes in Gravy

 

Stuffed veggies are considered to be something special and of course delicious and those are prepared with extra time, effort and love! Stuffed tomatoes are not an exception. This particular gravy is Shahi as Cashew paste and cream are used in preparing it. The taste is further enhanced by addition of some whole spices.

This particular preparation I learnt when I was in 8th grade and my Papa was very fond of this. He was not a fan of gravy vegetables, so usually it was prepared without gravy in routine cooking, but for guests, Mom used to make gravy and only variation from her recipe is use of heavy whipping cream instead of Malai in my recipe.

When I got married, in my new home, my Mom-in-Law used to cook Stuffed Tomatoes in different way and it was also very yummy, so I just used to cook her version and never attempted to make this one. But I kept narrating the story to my hubby how my father was so fond of this . He said."why don't you prepare that recipe now?" Today I decided to make this version and I am feeling so nostalgic!

 

 

Ingredients:

 

Stuffing----

1- Tomatoes on the vine-4

2- Green peas-3 tbsp.

3- Carrots grated-1/3 cup

4-Paneer cubes- Bitesize (Optional, we never use but in the original recipe, it was included.)

5- Cumin- 1 tsp.

6- Green chilis-2 cut into small pieces and Ginger sticks 1/2 tsp.

7- Salt

8- Black pepper powder-1 tsp.

 

Gravy---

9-Onion- 2

10- Garlic-3 cloves

11- Ginger-1/' piece

12- Red chilli powder-2 tsp.

13- Coriander powder-1 heaped tsp.

14- Turmeric powder-1/4 tsp.

15- Salt

16- Bay leaf-1

17- Cinnamon stick-1/2"

18- Cloves-2

19- Black Cardamom-1

20- Kasuri Methi-1 tsp. Crushed

21- Cilantro leaves

22- Oil-2-3 tbsp.

23- Water- 1/2 cup approx.

24- Heavy cream or Malai

25- Kitchen King masala-1 tsp.

26- Garam masala-1/4 tsp. 

 

 

Procedure:

1- Wash the tomatoes and remove the cap. hollow them and keep the pulp aside for later use.

2- In a pan, heat 1 tsp. oil and add cumin seeds.

3- Then add cut green chilis and thinly sliced ginger.

4- Saute till ginger is a little pink, now add grated carrots, peas and all the spices mentioned under stuffing.

5- Cover and cook till done.

6- Keep aside and later stuff into hollowed tomatoes.

7- Blend or crush onion-garlic-ginger.

8- Heat remaining oil in a pan and add bay leaf and all the whole spices.

9- Now add onion masala and all the powdered spices except Kitchen King and garam masala.

10- Also add tomato pulp and cover and cook till masala leaves oil.

11- After bhunoing the masala well, add kitchen king and garam masala powder and water. Also add cashew paste.

12- Check the thickness of the gravy and carefully put stuffed tomatoes into it.

13- On slow medium heat, simmer it for 5-8 minutes or till tomato gets tender but not overcooked.

!4- Add kasuri methi and 2 tsp. whipping cream.

!5- Stir and turn off the flame.

16- Garnish with cilantro and cream while serving.

We enjoyed it with crisp and flaky laccha Paratha and rice.