Shahi Stuffed Tomato Curry | How to make Shahi Stuffed Tomato Curry

By Amrita Iyer  |  31st May 2017  |  
5 from 2 reviews Rate It!
  • Shahi Stuffed Tomato Curry, How to make Shahi Stuffed Tomato Curry
Shahi Stuffed Tomato Curryby Amrita Iyer
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About Shahi Stuffed Tomato Curry Recipe

Simple but amazingly delicious recipe. This recipe was contributed by Satyavati Nigam, an award-winning restaurant Vyanjan included this recipe in their menu which became a mega-hit with customers.

Shahi Stuffed Tomato Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Amrita Iyer teaches how to make Shahi Stuffed Tomato Curry step by step in detail. This makes it easy to cook Shahi Stuffed Tomato Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Shahi Stuffed Tomato Curry at home. This amazing and mouthwatering Shahi Stuffed Tomato Curry takes 60 minutes for the preparation and 60 minutes for cooking. The aroma of this Shahi Stuffed Tomato Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Shahi Stuffed Tomato Curry is a good option for you. The flavour of Shahi Stuffed Tomato Curry is palatable and you will enjoy each and every bite of this. Try this Shahi Stuffed Tomato Curry and impress your family and friends.

Shahi Stuffed Tomato Curry

Ingredients to make Shahi Stuffed Tomato Curry

  • For stuffed tomatoes :
  • 4 medium,ripe and firm tomatoes
  • 100 gms peas fresh/frozen (boil them for 5 minutes in salted water if fresh)
  • 100 gms fresh paneer cut into mini cubes
  • 2 tbsp cashew Nuts – chopped
  • 1 tbsp golden raisins
  • 1 tsp salt
  • 1/4 tsp red chilli powder
  • 2 onions – grated or sliced thinly
  • 1 tbsp oil
  • 1 tbsp coriander leaves
  • For the Gravy :
  • 2 onions – roughly chopped
  • 10 cloves garlic
  • 1 inch piece ginger
  • 2 tbsp cashew Nuts – boiled
  • 2 tbsp poppy seeds – soaked in warm water for 30 minutes
  • 2 cardamoms (choti elaichi)
  • 5 cloves (laung)
  • 10 black peppercorns (kalimirch)
  • 1 piece cinnamon (dalchini)
  • 1/2 tsp cumin powder (jeera)
  • 2 tsp coriander Powder (Dhania)
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp salt
  • 2 tbsp oil/vanaspati
  • 200 gms paneer – diced
  • 1 tbsp coriander leaves

How to make Shahi Stuffed Tomato Curry

  1. For the stuffed Tomatoes : Cut off the tops of each Tomato like a lid and scoop out the pulp with a spoon.Slice a thin layer from the bottom as well so that the Tomato “sits upright” like a cup and does not roll over.
  2. Chop the cut off tops and pulp and keep them in a bowl.Invert the Tomatoes upside down for 1 hour for the water to drain.
  3. Heat oil in a pan and fry the grated/sliced Onions till translucent and add 1/2 of the chopped Tomato pulp and tops.
  4. Fry for a minute and add the diced paneer,cashew nuts,Raisins and peas.Stir fry for 2 – 3 minutes on low heat.
  5. Now add Chilli Powder and salt and mix well.Add Coriander leaves and mix again.Take out on a plate and leave to cool to room temperature.
  6. Stuff each Tomato with this filling.Heat 1 tbsp Oil in a pan and arrange the Tomatoes neatly in it.Cover and fry on the lowest heat for 10 – 15 minutes occasionally turning the Tomatoes carefully.
  7. If you have packed in the filling properly it will not come out.Fry till the Tomatoes are tender but do not disintegrate.It would take around 12 minutes on lowest heat.
  8. For the gravy : Prepare the masala paste : Roast cardamoms,cloves,black peppercorns and cinnamon on a hot tava (griddle).Cool to room temperature and powder to make a fine powder.
  9. Add boiled cashew nuts,soaked poppy seeds,ginger,garlic and cumin,coriander and red chilli powders and grind to a fine paste.Keep aside.
  10. Making the gravy : Heat Oil in a pan and fry Onions till translucent.Add the prepared masala paste and fry till oil separetes.
  11. Add salt and chilli powder and mix well and then mix in the remaining chopped Tomato and pulp.Mix well and add 1 cup water.Cook till it becomes a thick gravy.Check for salt.
  12. Mix in the paneer and sprinkle 1/2 tbsp Coriander leaves.Keep aside for 30 – 45 minutes for the Paneer to absorb the juices of the gravy.
  13. While serving make a bed of the gravy with 2 – 3 cubes of Paneer.Keep 1 – 2 Tomatoes per plate as desired.Sprinkle remaining Coriander leaves on top and serve hot with Naan or Roomali Roti!

Reviews for Shahi Stuffed Tomato Curry (2)

Sarita Sirohia7 months ago

mouthwatering recipe

Preeti Gurunga year ago


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