Indian Stuffed Tomato Curry Recipe

Tomatoes: Medium-sized, ripe tomatoes are used as the base for the stuffing.

Paneer: Crumbled Indian cottage cheese that forms the main stuffing.

Onion: Finely chopped to add sweetness and texture to the stuffing.

Ginger-garlic paste: A blend of ginger and garlic that adds a robust flavor.

Cumin seeds: Adds a warm, earthy flavor when spluttered in oil.

Turmeric powder: Provides a vibrant color and subtle earthiness.

Red chili powder: Adds heat and a rich red color to the stuffing.

Garam masala: A spice blend that adds complexity and depth to the dish.

Oil: Used for sautéing the ingredients.

Salt: Enhances the overall flavor of the dish.

Coriander leaves: Freshly chopped for garnishing and adding a burst of freshness.

When scooping out the insides of the tomatoes, be careful not to pierce the outer skin. This ensures that the stuffed tomatoes hold their shape during cooking. Use a small spoon or a melon baller for precision.

• Tomatoes - Substitute with bell peppers: Bell peppers can be hollowed out and stuffed similarly, providing a different but pleasant flavor and texture.

• Paneer - Substitute with tofu: Tofu is a great plant-based alternative that can be crumbled and seasoned to mimic the texture and taste of paneer.

• Onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, making them a good substitute.

• Ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more robust and aromatic flavor.

• Cumin seeds - Substitute with ground cumin: Ground cumin can be used if cumin seeds are not available, though it may slightly alter the texture.

• Turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• Red chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice.

• Garam masala - Substitute with curry powder: Curry powder can be used as a substitute, though it has a different blend of spices and may alter the flavor profile.

• Oil - Substitute with ghee: Ghee can add a richer flavor and is commonly used in Indian cooking.

• Salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• Coriander leaves - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to coriander leaves.

• Allow the stuffed tomatoes to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the stuffed tomatoes to an airtight container. Ensure the container is large enough to hold the tomatoes without squishing them.
• If you plan to store the dish for more than a day, consider placing a layer of parchment paper between the stuffed tomatoes to prevent them from sticking together.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The cool temperature will help maintain the freshness of the paneer filling and the tomatoes.
• For longer storage, place the airtight container in the freezer. The stuffed tomatoes can be frozen for up to a month without significant loss of flavor or texture.
• When ready to reheat, thaw the stuffed tomatoes in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's integrity.
• Reheat the stuffed tomatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat them in a pan on the stovetop over low heat, adding a splash of water to prevent sticking.
• Garnish with fresh chopped coriander leaves before serving to revive the dish's vibrant flavors and presentation.

• Preheat your oven to 350°F (175°C). Place the stuffed tomatoes in an oven-safe dish, cover with foil, and bake for about 15-20 minutes until heated through. This method helps retain the moisture and flavors.

• For a quicker option, use a microwave. Place the stuffed tomatoes on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warm.

• Reheat on the stovetop by placing the stuffed tomatoes in a non-stick pan. Add a splash of water or vegetable broth to prevent sticking, cover, and heat on low for about 10-15 minutes, turning occasionally to ensure even heating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed tomatoes in the basket and heat for 5-7 minutes. This method will keep the exterior slightly crispy while warming the inside.

• For a more traditional approach, use a steamer. Place the stuffed tomatoes in a steaming basket over boiling water, cover, and steam for about 10 minutes. This method helps maintain the moisture and texture.

• Knife: To cut the tops off the tomatoes and to finely chop the onions.

• Spoon: To scoop out the insides of the tomatoes.

• Pan: To heat the oil and cook the ingredients.

• Spatula: To sauté the onions and mix the ingredients.

• Measuring spoons: To measure out the spices and oil.

• Mixing bowl: To mix the crumbled paneer with the spices.

• Lid: To cover the pan while cooking the stuffed tomatoes.

• Cutting board: To provide a surface for cutting the tomatoes and onions.

• Serving dish: To serve the finished stuffed tomato curry.

Prepare the filling in advance: Make the paneer mixture a day ahead and store it in the fridge.

Use a melon baller: Scoop out the tomato insides quickly with a melon baller.

Pre-chop ingredients: Have the onions and coriander leaves pre-chopped and ready.

Cook in batches: If your pan is small, cook the stuffed tomatoes in batches to save time.

Use a lid: Cover the pan to cook the stuffed tomatoes faster and evenly.