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We hope you got benefit from reading it, now let’s go back to stuffed cheesy tomato in creamy gravy recipe. To cook stuffed cheesy tomato in creamy gravy you need 39 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to cook Stuffed Cheesy Tomato in Creamy Gravy:
- Get For Stuffed cheesy tomato-
- Get 4 round red fresh country tomatoes
- Prepare 2 boiled potatoes
- Get 1 medium size carrot
- Provide 2 mushrooms finely chopped
- Provide 100 gms cottage cheese/ paneer
- Get 50 grams cheddar cheese
- Provide 2 Tablespoons chopped coriander
- Prepare to taste Salt
- Take 1 teaspoon Red chilli powder
- You need 2 teaspoons Coriander powder
- Get 1 pinch turmeric powder
- Take 1 teaspoon Cumin powder
- Provide 1/2 teaspoon Garam masala powder
- Take 2 Tablespoons golden raisins
- Provide 3 Tablespoons chopped cashews
- You need For Creamy gravy-
- Prepare 2 tablespoons oil
- Get 1 teaspoon cumin seeds
- Get 1 bay leaf
- You need 1 onion Finely chopped
- Provide 1 black cardamom
- Prepare 1 green cardamom
- Prepare 1/2 inch cinnamon stick
- Provide 1/2 teaspoon Ginger garlic paste
- Provide 1 tomato Roughly chopped
- Take as required Discarded pulp of tomatoes
- Take 2 green chillies
- You need 1 tablespoons chopped cashews
- Prepare as per taste Salt
- Take 2 teaspoons Kashmiri chilli powder
- You need 1 teaspoon Garam masala powder
- Prepare Pinch turmeric
- Get 1 teaspoon Coriander powder
- Use 1 tablespoon butter
- Take 2 tablespoons cream
- Provide for Garnish-
- Get 2 teaspoons chopped coriander
- Provide 2 teaspoons pomegranate seeds
Steps to make Stuffed Cheesy Tomato in Creamy Gravy:
- Slice of the top part of the tomatoes. Scoop out the pulp and set aside.
- In a bowl add grated paneer, potatoes, carrots, cheese, chopped cashews and raisins.
- Add the salt and spices, mix everything together.
- Chop and saute mushrooms and add to the mixture.
- Stuff the mixture in the cavities we created in the tomatoes.
- Like this.
- Heat a kadhai and add oil in it. Place the tomatoes, keep the flame on low.
- Cover with a lid and cook.
- Once the stuffing looks gooey and tomatoes look tender, it means they are done.
- I am using a chopper, you may use a pestle. Chop finely and crush onions, cinnamon stick, black pepper corns, black and green cardamoms.
- Puree green chillies, cashews, scooped pulp of tomatoes and 1 while tomato.
- Heat oil in a kadhai, add cumin seeds and bay leaf.
- Add onion mixture and saute until golden.
- Add tomato puree and let cook. Once the gravy oozes out oil.
- Add salt and spices.
- Cover with a lid and let it simmer untl.
- Add water as per required consistency, cook for 2 minutes.
- Add cream and butter, mix and the gravy is ready.
- Pour gravy on a serving tray and place tomatoes over it. Sprinkle coriander leaves and pomegranate arils.
- Serve hot with chapatis and/or steamed rice.
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