10 Medium sized tomatoes (The skin should be firm and not very thick. They should be able to sit on their base without toppling over)
1 tsp oil
1 tsp salt
200gm. Paneer (homemade cottage cheese)
1 medium-sized boiled potato
1 medium sized onion
1/2 cup peas
Small bunch of coriander (cilantro)
3-4 green chilies
Red chili powder
A pinch of turmeric powder
1/2 tsp jeera
2 tbsp oil
1 Large onion
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp sour cream
salt to taste
2 tbsp oil
Cut the head of the tomatoes and gently scoop out the insides with a spoon.
Keep the scooped out part of the tomatoes aside.
Apply salt to the inside surface of the tomatoes and place it upside down on a flat surface so that all the liquid drains out.
Slice the onion into thin long strips.
Cut the chilies into small pieces.
Skin the potato and crumble it along with the paneer into small pieces and keep it aside.
Cut the coriander very fine and keep it aside.
Heat the oil in a kadai or wok and add jeera to it.
Once the jeera has spluttered, add the chilies and the onions.
Sprinkle turmeric powder on it and mix it well.
Fry the onion till they are crisp and golden brown.
Now add the peas.
Once the peas is cooked, add the paneer and potato.
Sprinkle desired amount of salt and chili powder and mix it well.
Let the mixture cook for 3-4 minutes and then add garam masala powder.
After a couple of minutes add the coriander leaves, mix it well and remove from the fire.
Cut the onion into big pieces
Grind the onion, ginger and garlic in the mixer
Heat oil in a kadai/wok.
Add the ground paste to the hot oil and add turmeric powder to it.
Fry the paste till the raw smell of onions is not there anymore and the oil starts separating out from the paste.
Now add the scooped out portion of the tomatoes with some water.
Also add the sour cream, salt and chili powder and allow the gravy to simmer for about 8-10 minutes.
Preparation of the tomatoes
Take the scooped out tomatoes and put the stuffing inside it till the 3/4th mark.
Apply a little oil on the outer surface of the tomatoes and place it in a large baking tray.
After placing all the tomatoes inside the tray slowly pour the gravy into the tray so that all the spaces in between the tomatoes are occupied. Be careful not to pour the gravy on top of the tomatoes.
Put it inside a preheated oven at 350F.
Bake it till the skin of the tomatoes becomes soft. Be careful not to over cook the tomatoes.