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

1 review
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ByAmrita Iyer
Created on 31st May 2017
  • Shahi Stuffed Tomato Curry, How to make Shahi Stuffed Tomato Curry
Shahi Stuffed Tomato Curryby Amrita Iyer
  • Shahi Stuffed Tomato Curry | How to make Shahi Stuffed Tomato Curry (10 likes)

  • 1 review
    Rate It!
  • By Amrita Iyer
    Created on 31st May 2017

About Shahi Stuffed Tomato Curry

This recipe was the winner in a cooking contest in Lucknow in the year 1977 some years before I was born.My mother used to painstakingly cut out the winning recipes and paste them in a discarded notebook belonging to my uncle which was then used by me as since my childhood I followed my mother’s footsteps and started collecting clips of recipes,do’s and don’ts,notes and suggestions on food. That time Lucknow was a primitive town having simple people with simple but amazingly delicious recipes and this is one of them.This recipe was contributed by : Satyavati Nigam, M.M.Q 10/A Aliganj Housing Scheme, Lucknow Later on an award winning restaurant Vyanjan included this recipe in their menu which became a mega hit with customers and foodies alike! If Ms Nigam or any person known to her reads this recipe,please do comment below and provide me with a source to reach Ms Nigam for heartfelt thanks from my side!This recipe was published in the Times of India.

Shahi Stuffed Tomato Curry, a deliciously amazing recipe to treat your family members. This recipe of Shahi Stuffed Tomato Curry by Amrita Iyer will definitely help you in its preparation. Surprisingly the preparations for Shahi Stuffed Tomato Curry can be done within 60 minute. Isn't it interesting. Also, the time taken for cooking Shahi Stuffed Tomato Curry is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Shahi Stuffed Tomato Curry is just too tempting. Cooking Shahi Stuffed Tomato Curryat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Shahi Stuffed Tomato Curry is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofShahi Stuffed Tomato Curry from Better Butter.

  • Prep Time60mins
  • Cook Time60mins
  • Serves4People
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 (1)

Preeti Gurung3 months ago
Awesome!
Reply