Are you bored of the traditional Paneer Makhani being made at home? Are you looking for something that is a little easy on the cream? Look no further! This Tomato in Makhani gravy will satisfy all your cravings while keeping you light on the stomach. This recipe is something which will appeal to palettes, elders and kids alike.
Since the recipe does not call for onion and garlic so is perfect for those refraining from eating these due to religious or dietary restrictions. It is even a wonderful alternative for the people who are looking to avoid the typical North Indian dishes which are packed with the pungent garlicky smell. Whether you make it for your parties, or just at home for dinner, this dish is sure to get wiped out leaving everyone wanting for more.
Ideally, Tomato in Makhani gravy can be enjoyed with fresh, crisp tandoori roti’s or chapatis. But, for the rice lovers out there, just like any other gravy vegetable, you can add this on a bed of basmati rice to enjoy a nice comforting and scrumptious meal. As always, feel free to reach out to me for any queries and feedback.
| Course | Main |
| Servings | 4-5 persons |
| Prep time | 10 min |
| Cook time | 30 min. |
Ingredients for Tomato Vegetable
|
|
| 6 nos. med. size | Tomatoes (weighing approx. 365 grams) |
| 1½ med. size | Potatoes (256 grams approx.) |
| 1 tbsp | Ginger finely chopped |
| 1 tbsp | Green Chilli finely chopped |
| Juice of 1 lemon | |
| ¼ tsp | Haldi (turmeric) powder |
| ½ tsp | Red chilli powder |
| ½ tsp | Mustard seeds |
| ½ tsp | Coriander powder |
| ¼ th tsp | Hing powder (asafoetida) |
| ½ tsp | Saunf or aniseeds crushed |
| 2 tsp | Sugar |
| Salt to taste | |
| A few | Curry patta leaves (neem) |
| 2-3 tbsp | Vegetable oil. |
Ingredients for the Makhani Gravy
|
|
| 5 nos. med. sized | Tomatoes (270 grams approx.) |
| 2-3 tbsp | Oil |
| ¼ th tsp | Hing or Asafoetida |
| ½ tsp | Saunf seeds crushed coarsely (aniseed) |
| ½ tsp | Mustard seeds |
| A few | Curry patta leaves |
| 2 nos. | Green chilli paste |
| ½ tsp | Ginger paste |
| ½ tsp | Coriander powder |
| ¼ tsp | Haldi (turmeric) powder |
| ½ tsp | Red chilli powder |
| Salt to taste | |
| 2 tsp | Sugar |
| 1/3 rd cup | Fresh cream |
| handful | Coriander leaves chopped |
Instructions for Tomato Vegetable |
|
| 1. | Wash the tomatoes, cut into 2 halves. Scoop out the seeds and inner flesh and keep aside. |
| 2. | Boil the potatoes, peel them and mash them. |
| 3. | Heat oil in a pan. Splutter the mustard seeds, hing powder and neem leaves. Add the ginger and green chilli and cook for 1 minute. |
| 4. | Add in the potatoes, turmeric powder, red chilli powder, coarsely crushed aniseed, coriander powder and salt to taste. Mix in the lemon juice and sugar. |
| 5. | Cook for about 2-3 minutes and keep aside for cooling. |
| 6. | Fill the potato veg mixture in the scooped tomato shells.
|
Instructions for the Makhani gravy |
|
| 1. | Boil the tomatoes in water, discard the water, remove the skin puree them and pass them through a sieve. |
| 2. | Heat oil in a pan. Sputter the mustard seeds, hing and curry patta (neem leaves) |
| 3. | Add the green chilli and ginger paste and cook well for 1 minute. |
| 4. | Add in the tomato puree, all masalas and salt. |
| 5. | Boil the mixture well until its thickness and the masalas release the oil. (about 5-10 min.) |
| 6. | Add in the sugar and cream and mix well. |
Instructions for assembling & serving |
|
| 1. | Pour half of the makhani gravy in a baking casserole. |
| 2. | Place the stuffed tomatoes on the gravy. Pour the remaining gravy on top. |
| 3. | Garnish with finely chopped coriander leaves and bake in a hot oven for 10-15 minutes @ 180 ºC  |
| 4. | Serve hot with chappatis or rice. |
