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 :
Aliganj Housing Scheme,
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.
Though I have modulated the recipe a wee bit,most of the idea is Ms Nigam’s.I hope and pray I get to interact with Ms Nigam or her family.
It was “Stuffed” theme month in the Shhhhh Secretly Cooking Challenge and I was given a Challenge to prepare a stuffed item of my choice.I was paired with Poornima Porchelvan who blogs at :
I gave Poornima flour and paneer and she gave me Tomatoes and Paneer as we both love Paneer and wish to make the most out of it!I was flipping though my precious recipe scrap book when this recipe caught my eye and the more I read and thought about it the more I felt excited to try it out.I finally made it and it was a Super Success.Thanks Ms Nigam for the recipe and I feel proud to present it as a great curry option as we have stuffed Tomatoes served with gravy for a change.
The logo of the Challenge…
I added paneer cubes to the gravy and slightly changed the gravy making procedure!Hope everyone likes it and tries it out!
Preparation Time : 2 hours
Makes : 4 stuffed Tomatoes
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
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!
Served with Roomali Roti….