Stuffed Tomato In Makhmali Gravy

A few dishes are special. They are classy, rich, and gorgeous. Once kept on your dining table, these dishes shine and people are just mesmerised by their spell of charm.

Enjoying the making of a certain dish is as equally important as enjoying eating it. There are certain favourites of mine that I love cooking, and this is definitely one of those dishes. This Stuffed Tomato in Makhmali Gravy is one of the most delectable and rich meals I make and it only takes around 30 minutes.

How to make Stuffed Tomato:

For the tomatoes –

Take 4 firm ripe tomatoes.

Remove the top of the tomatoes and scoop up the flesh.

Keep all the pulp in a separate bowl. We will use it later.

For the filling –

Paneer / Indian cottage cheese (you will get it in any Indian store)-1 cup, grated

Potatoes-1/2 cup, grated / mashed

Mozzarella cheese- 1/3 cups, grated

Raisin-10-12

Cilantro -1/4 cups chopped finely

Green chili-1 chopped finely

Garam masala powder-1 teaspoon

Salt- according to taste

Kashmiri chilli powder-1 teaspoon(optional)

Grated ginger-1 teaspoon

Mix everything together and fill the tomatoes.

Sprinkle some cheese on top.

Preheat oven to 350 f.

Apply oil on the tomatoes- all around the skin and top.

Bake for 15 minutes.

Your baking time will vary according to your oven. Desired appearance of tomatoes should be golden brown.

How to make Makhmali Gravy:

Makhmali is the Hindi word for silky. Often while talking about texture of Indian curries, we talk about their smoothness and silkiness.

The making of this curry is super fun; and it’s pretty easy, too.

Ingredients-

Desi ghee /Canola oil- 3 tablespoons

Bay leaves-2

Cinnamon sticks-2

Cloves-4

Black cardamom-2

Green cardamom-2

Ginger -Garlic paste-1 tablespoon

Onion-1 large-if yours is medium sized, use 2 (chopped finely)

Coriander powder-1 tablespoon

Black peppercorns-4

Red chili powder-1/2 teaspoon

Turmeric powder-1 teaspoon

Garam masala powder-1 teaspoon

Salt- according to taste

Sugar -1 teaspoon

Milk- 1/2 cup

Cream – 1/3 cup

Method-

Heat oil/ghee in a pan.

When the oil is hot, add all the whole spices.

Fry for 1 minute.

Add onion and fry for 3 -4 minutes.

Add ginger-garlic paste.

Saute for 2-3 minutes.

Add tomato puree.

Add all the dry spices to it.

Mix well.

Add milk and lower the flame.

Saute it for 1 minute; then cover the pan.

Leave it for 2-3 minutes.

Add sugar and salt to it.

Mix well.

Add cream.

Mix it properly.

Check the seasoning; if you are lacking salt, add according to taste.

If it’s very thick, add a little water. The consistency should be thick, but easily pourable.

Transfer it to a serving platter.

Keep the stuffed tomatoes on the top and serve with roti or rice.

Note- We are using both milk and cream, so we need to saute it properly on low flame. Otherwise, the milk will curdle.

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