As you all know that I am complaining about weather here in London from weeks. Well today I won’t, we had a beautiful sunny weekend this time (ah finally!!). Anyways do you remember I cooked onion shallots subji some months back and I called it as perfect rainy day subzi? Just like that I wanted to share one more recipe with you people which is hot and full of flavour and that is why it is ideal for the days when it is pouring.
I am talking about stuff tomatoes, which are getting poplar all over the world as starters. Tomatoes remind me of all those summer evenings at home when mom used to quarter them, sprinkle some salt and gave us a bowl each before dinner. Let me confess I do not like raw tomatoes. I need bread, cheese or some other veggie paired along to eat them. It was then when my mom used to stuff the tomatoes with paneer and aloo and I used to enjoy it. This way you increase the nutritional value too. Tomatoes are rich in Vitamin C and paneer gives you balance of proteins and calcium. You can put any kind of stuffing – this is my Indian way of doing it.
6 medium size, firm tomatoes
1 tbsp Olive Oil mixed with 1/4 tsp salt & 1/4 tsp pepper
3 medium size potatoes/aloo, boiled
1/4 cup crumbles paneer
1 tbsp ginger-garlic/adrak -lehsun paste
2 green chillies, chopped
1/2 cup onion/pyaz, finely chopped
1/4 tsp garam masala
1 /2 tsp dry mango powder/ amchoor
1/2 tsp turmeric powder/haldi
1/2 tsp cumin seeds/jeera
Red chilli powder/lal mirch to taste
Salt to taste
Fennel seeds/saunf-2 tbsp
3 tbsp olive oil
Preparing the tomatoes:-
Wash the tomatoes, pat them dry and using a sharp knife cut off a about 1″ thick slice on top of the tomatoes. Reserve the tops. Run a sharp knife all around the edge of the tomatoes and scoop, take out the seeds and pulp.
Using a paper towel pat dry the inside of the tomatoes and rub those with seasoned olive oil inside and outside. Set aside in the fridge for 15 minutes.
Preparing the stuffing :-
In any heavy bottomed utensil, heat the oil on medium and add cumin seeds and green chillies to it, fry for 30 seconds. Add the ginger garlic paste and cook for 1 minute. Add the chopped onions next and cook until they turn golden brown.
Reduce the heat to low and add the turmeric powder .Cook for 2 minutes, taking care not to burn the spices.
Turn the heat high and add the mashed potatoes and paneer-combine everything.
Add salt, and red chilli powder. Cook for 5-8 minutes, stirring occasionally. The mixture should be ready when you can smell the aroma.
Remove from heat and add garam masala and amchoor .Let the stuffing cool down.
Stuffing the tomatoes:-
Make balls out of the potatoes mixture and fill it into the refrigerated tomatoes. Press down carefully. Repeat the same step till all tomatoes are stuffed.
Heat a pan and add 1 tsp oil to it. Add saunf to the oil and let it spultter.
Transfer the stuffed tomatoes to the pan and stir carefully so that saunf is coated everywhere.
Mix in the pulp of the tomatoes and add some water (5 tbsp) and cook it covered till tomatoes are soft to touch. Keep a watch on them because they turn soft very easily. Serve warm.
Just check that all the tomatoes rest on their bases, if not cut a thin slice from bottom to balance them.
Do not discard the pulp, refrigerate/ freeze it, can be used in curries or gravies later.
Instead of making on gas stove, you can bake the tomatoes on 190C for 12 minutes.
Any stuffing like cheese, corn, and peas can be used to stuff tomatoes.
They can be perfect appetizers and starters. Just serve them with sliced and toasted bread.