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Stuffed tomatoes in makhani ( buttery)gravy

My garden is full of tomatoes and peas these days and among all vegetables these two are my favorite . I can have tomatoes in any form...raw as well as cooked , I make variety of chutneys ,sauce , pickles and salsa with tomatoes . 
One medium size tomato contains around 22 calories, 0 grams of fat, 5 grams of carbohydrates, 1 gram of dietary fiber, 1 gram of protein and 6 milligrams of sodium. It also provides 40 percent of the recommended daily allowance of vitamin C, 20 percent of the RDA of vitamin A, 2 percent of the RDA of iron, and 1 percent of the RDA of calcium. Here are some of the health benefits of tomatoes....
Numerous studies have concluded that the more tomatoes people eat the lower is the risk of certain cancers, especially lung, stomach and prostate cancers.  A substance called lycopene, which is responsible for tomatoes red color, is thought to be the reason for this cancer protective effect. 
Tomatoes contain important nutrients, such as niacin, folate and vitamin B6, that are associated with the reduction of heart disease.
Must include tomatoes in your daily diet , in India we consume tomatoes in so many ways my favorite is stuffed tomato curry !! a very tasty curry ...you can use stuffed tomatoes without gravy also as a accomplishment with any continental menu I gave a little Indian touch to this dish by adding a makhani gravy to it. 


Ingredients for stuffed tomatoes ( Bharwan Tamatar)

we need ..


8-10      ........Medium Tomato 
100 gms........Cottage cheese(Paneer) 
2 ( boiled ) ....Potato 
1 ...................Green chilli (finely chopped)
1" inch ..........Ginger 
Salt – to taste 
1/4 tsp...........Red chilli 
1/4 tsp...........Garam Masala 
10-12 ............Cashew 
10- 12 ...........Raisins 
2 tbsp............Green Coriander (finely chopped)
1/4 tsp...........Cumin seeds 
2 tbsp............Oil

How to make Stuffed Paneer Tomato

1.Wash tomato. Make four cuts at the top with a knife and remove like a cap. Keep 
  cap aside.
2. Remove pulp from tomato with a knife and keep this tomato on the same plate as    
  cap. Do the same with all tomatoes. Keep pulp separate.
3. Boil potatoes, peel and mash. Grate cottage cheese and add salt, red chilli, garam masala and 1 table spoon green coriander. Also add cashew and raisins.
Heat 1 table spoon oil in karai and fry cumin seeds till they turn brown. Add green chilli, ginger and tomato pulp. When pulp thickens add cottage cheese, potato and add all spices to it to make filling for tomatoes.
4. Stuff tomatoes with this filling and close with caps. You can cook tomatoes in 
  following ways:

How to make Stuffed Paneer Tomato in Heavy bottomed pan 

Place tomatoes in heavy bottomed pan . 1 tablespoon oil on top of tomatoes. Cover and cook on low flame. Turn with tongs after 3-4 minutes. Cook till soft. Stuffed tomatos are ready.

How to make Stuffed Paneer Tomato in In Microwave

Place tomatoes in a glass bowl, 1 tablespoon oil on top of tomatoes. Cover and set microwave for 5 minutes. Check tomatoes after 5 minutes, cook for 2-3 minutes more if they are not soft. Stuffed tomatoes are ready when soft.

How to make Stuffed Paneer Tomato in In Oven

Rub oil on oven tray. Preheat oven to 350 F. Place stuffed tomatoes on the tray. Brush 1 tablespoon oil on every tomato. Bake till soft (about 6 minutes). Tomatoes leave some tangy juice that can be served with them.

For makhani(buttery) gravy ..

Ingredients

12 large ........Tomatoes 
1/4 cup .........Butter 
Salt to taste
1 tbsp ...........Kashmiri red chilli powder 
1 inch piece ...Ginger roughly chopped 
1tbsp .............Garlic paste
1 tbsp............Ginger paste 
1/2 tsp.............Kasoori methi 
2 tbs...............honey
1 cup..............Fresh cream

Method

Step 1
Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and two cups of water. Pressure cook till two whistles. Remove and set aside to cool.
Step 2
Blend the mixture in a blender and strain. Heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. Cook for a minute. Add the pureed tomatoes and cook for two to three minutes.
Step 3
Dry roast the kasuri methi in a microwave or on a tawa. Crush. Add the remaining Kashmiri red chilli powder to the gravy along with salt, sugar or honey. Stir and cook for a minute.
Step 4
Add the crushed kasuri methi and garam masala powder. Mix and cook for a minute. 
Step 5
Add cream only if you need to use the gravy immediately. 
Stuffed tomatoes are ready. Keep in a bowl carefully. Garnish with green coriander and grated cheese and serve with parantha, naan or chapatti.

For more such recipes please visit ..http://www.minalspiceworld.com/2012/08/indian-gravy_31.html

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