Name: Shahi Stuffed Tomato Curry recipe by Amrita Iyer at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
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.
Heat oil in a pan and fry the grated/sliced Onions till translucent and add 1/2 of the chopped Tomato pulp and tops.
Fry for a minute and add the diced paneer,cashew nuts,Raisins and peas.Stir fry for 2 – 3 minutes on low heat.
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.
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.
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.
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.
Add boiled cashew nuts,soaked poppy seeds,ginger,garlic and cumin,coriander and red chilli powders and grind to a fine paste.Keep aside.
Making the gravy : Heat Oil in a pan and fry Onions till translucent.Add the prepared masala paste and fry till oil separetes.
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.
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.
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!

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