Stuffed Tomatoes Baked in a Makhani Gravy

Stuffed Tomatoes Baked in a Makhani Gravy

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
(1 cup=200 ml, 1tbsp=15 ml)

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
(1 cup=200 ml, 1tbsp=15 ml)

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.


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