Description
Stuffed Tomatoes are a delicious and versatile dish featuring medium tomatoes filled with a flavorful mixture of grated paneer (or tofu), boiled potatoes, cashews, raisins, and aromatic spices. This recipe offers two cooking options: air frying for a crispy, roasted finish or stovetop cooking for a gentler warming method. Ideal as a snack, appetizer, or light meal, these stuffed tomatoes combine the freshness of tomatoes with a rich, spiced filling that is sure to impress.
Ingredients
Main Ingredients
- Tomatoes (medium) – 6
- Cooking oil – 2 tsp
- Chopped coriander (cilantro) – 4 to 5 tbsp
Stuffing Ingredients
- Paneer (cottage cheese) or Tofu, grated – 1/2 cup (~80 g)
- Boiled potato, grated – 1 large
- Raisins – 2 tbsp
- Cashews, chopped – 2 to 3 tbsp
- Oil or ghee – 1 tbsp
- Cumin seeds (jeera) – 1/2 tsp
- Asafoetida (heeng) – a pinch (optional)
- Green chilli, chopped – 1
- Ginger paste – 3/4 tsp
- Turmeric (haldi) – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Garam masala – 1/4 tsp
- Salt – 1/2 tsp (to taste)
Optional Gravy Ingredients
- Tomatoes (medium) – 3 to 4 (~170 g)
- Cashews – 10 to 12
- Oil or ghee – 1 tbsp
- Cumin seeds (jeera) – 1/2 tsp
- Green chilli, chopped – 1
- Ginger (1/2 inch piece)
- Turmeric (haldi) – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Dried kasuri methi – 1/2 tsp
- Garam masala – 1/4 tsp
- Salt – 1/2 tsp (to taste)
Instructions
- Prepare the Tempering: Heat ghee in a non-stick pan over medium heat. Add cumin seeds, a pinch of asafoetida (if using), ginger paste, and finely chopped green chillies. When the cumin seeds start crackling, add turmeric, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices release their aroma.
- Cook the Stuffing: Add chopped cashews and raisins to the pan and stir for about 30 seconds. Then add the grated boiled potatoes, grated paneer or tofu, salt, garam masala, and 1-2 tablespoons of chopped coriander. Mix thoroughly and cook for another 2-3 minutes. Remove from heat and let the stuffing cool completely.
- Prepare the Tomatoes: Wash and pat dry the tomatoes. Slice off the top part of each tomato. If the tomato is elongated, slice a small portion off the bottom to create a flat base so they can stand upright. Carefully hollow out the tomatoes from the top using a pointed knife, being cautious not to pierce through the sides or bottom. Alternatively, for larger tomatoes, cut them in half and scoop out the insides with a spoon.
- Stuff the Tomatoes: Fill each hollowed tomato with the cooled paneer and potato stuffing, pressing gently to pack well.
- Air Frying Option: Preheat the air fryer to 180°C (360°F) for 3-4 minutes. Meanwhile, brush each stuffed tomato generously with cooking oil or ghee. Place the tomatoes in the air fryer basket in a single layer. Cook for 12-14 minutes at 180°C, brushing with oil or ghee halfway through. The tomatoes are done when the skin is wrinkly and the flesh is soft. Keep an eye after 10 minutes and adjust timing based on the size of your tomatoes.
- Stovetop Option (If Chosen): Heat a pan over medium heat with a little oil. Place the stuffed tomatoes upright in the pan, cover with a lid, and cook gently until the tomatoes soften and the stuffing is heated through, about 10-12 minutes. Rotate if necessary to cook evenly.
- Optional Gravy (If Desired): To make a rich gravy, blend the optional ingredients into a smooth paste and cook with similar tempering spices in a pan until thick and aromatic. Pour over the stuffed tomatoes or serve as a side accompaniment.
Notes
- You can substitute paneer with tofu for a vegan option.
- Adjust the number of green chillies according to your spice preference.
- Ensure tomatoes are ripe but firm to hold the stuffing well.
- Cooking time varies with tomato size and air fryer models; monitor during cooking.
- Omitting the optional gravy makes this a lighter dish perfect for snacks or appetizers.
- Use fresh coriander in stuffing for vibrant flavor.
- Make sure the stuffing is cool before filling the tomatoes to avoid moisture build-up.
