Stuffed Tomatoes Recipe

12 tomatoes


For the Filling

Unsalted butter, for frying

150g/5oz (2 cups) chopped mushrooms

250g/9oz Paneer, grated or crumbled

1 tablespoon chipped coriander (cilantro) leaves

4 green chillies, slit in half lengthways and de-seeded 24 cashew nut halves

24 cashew nut halves

1 teaspoon black cumin seeds


For the paste

4 tablespoons peanuts, roasted

2 tablespoons desiccated (dried flaked) coconut

4 ½ tablespoons sesame seeds

250g/9oz (2 small) onions

4 teaspoons ground coriander

1 teaspoon ground cumin


For the sauce

1 teaspoon ground turmeric

1 ½ teaspoons chilli powder

125ml / 4½ fl oz ( ½ cup) vegetable oil

½ teaspoon mustard seed

1 teaspoon cumin seeds

16 curry leaves

150g / 5 oz (1 medium) onion, sliced

3 tablespoons Ginger Paste

1 teaspoon Garlic Paste

100g / 3½ oz Fried Onion Paste

¼ teaspoon Tamarind Extract


Blanch the tomatoes by butting them in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water.  Remove the skin and slice off the top meaty with a sharp knife, then remove the core, taking care not to pierce the flesh. 

To make the filling, melt the butter in a large, heavy based pan over medium heat, add the mushrooms and lightly fry for about 2-3 minutes, or until the moisture has evaporated.  Transfer to a bowl, then add all the other ingredients for the filling, season with salt and mix together.  Put a portion of the filing in each of the blanched tomatoes and set aside.

To make the paste, put all the ingredients in a blender or food processor, with a little water if necessary, and process to make a paste.  Set aside.

To make the sauce, put the turmeric and chilli powder in a small bowl, add 2 tablespoons water and stir together.

Heat the oil in another large, heavy-based pan over medium heat, add the  mustard and cumin seeds and stir-fry for about 1 minute, or until they starts to splutter.  Add the curry leaves, stir, then add the onions and lightly fry for aobut 2 minutes, or  until the onions are golden.

Add the ground spice mixture to the pan and stir-fry for 2-3 minutes, or until the moisture has evaporated then add the pastes and stir-fry for about 2-3 minutes or until the oil has separated out.  Pour in 750ml/ 1¼ pints (3¼ cup) water and season with salt.  Bring to the boil, and then stir in the tamarind extract.  Reduce the heat and simmer for about 5 minutes, stirring occasionally, until it is a thin sauce consistency.

Remove from the heat and adjust the seasoning, if necessary.