Restaurant Style Stuffed Tomato by Chef Ranveer Brar

Stuffed Tomatoes Recipe

Step 1: Prepare the Stuffing [00:58]

Combine all stuffing ingredients: 1 cup Namkeen Chana dal, 1/4 cup Masoor dal moth, 1 tbsp white sesame seeds, 1/3 cup roasted peanuts, 1-2 tbsp tender coriander stems (finely chopped), 1 inch ginger (finely chopped), 2-3 green chillies (roughly chopped), salt to taste, 1 tsp Degi Red Chilli powder, a pinch of Asafoetida, and a pinch of Carom seeds. Grind the mixture to a coarse texture.

Step 2: Prepare Tomatoes [02:23]

Make a 1/4 depth cut in the shape of a cross on the top of the 5 large tomatoes. Sprinkle some salt inside the cut portions of the tomatoes.

Step 3: Stuff the Tomatoes [04:16]

Fill the prepared tomatoes with the stuffing mixture. Ensure they are well-filled, and then use your finger to create more space in the center if needed to pack more stuffing.

Step 4: Prepare the Curd Mixture [03:36]

In a bowl, mix 1/2 cup beaten curd, 1 tbsp ginger garlic paste, 1 tsp turmeric powder, and 1/2 tsp Degi Red Chilli powder. Whisk until smooth.

Step 5: Cook the Gravy [05:33]

Heat 1 tbsp mustard oil and 1-2 tbsp of regular oil in a pan. Add 1/2 tsp cumin seeds and the prepared curd mixture. Cook, stirring continuously, until the raw turmeric smell is gone. Add 1/2 tbsp coriander powder and cook slightly.

Step 6: Combine and Finish [06:48]

Add the stuffed tomatoes to the gravy. Sprinkle some of the remaining stuffing on top. Add 2 tbsp fresh coriander leaves, 2 tsp butter cubes, and some water. Cover with a lid and cook on low heat for 7-12 minutes until the tomatoes are soft.

Step 7: Final Preparation [08:38]

Remove the tomatoes carefully. The gravy will have thickened due to the stuffing ingredients. Thin it slightly with some water if necessary. Adjust salt and spice as needed, then pour over the plated tomatoes and garnish with a coriander sprig and a drizzle of chilli oil.