Shahi Dum Tamatar #tomatorecipe #recipevideo #food

Shahi Dum Tamatar Recipe

Ingredients:

For stuffed tomatoes:

8–10 hybrid tomatoes (medium-sized)

1 cup crumbled paneer

1 medium onion, finely chopped

Tomato pulp (scooped from the tomatoes)

1 tsp Kashmiri red chilli powder

¼ tsp turmeric powder

½ tsp cumin powder

½ tsp garam masala

1 tsp kasuri methi (crushed)

2 tbsp Milk

Salt to taste

1 tbsp oil or ghee

2 tbsp finely chopped coriander leaves

For the gravy:

2 large tomatoes, pureed

1 tbsp fresh malai (or cream)

½ tsp red chilli powder

¼ tsp turmeric powder

½ tsp garam masala

Salt to taste

1 tbsp oil 

Method:

1. Prepare the tomatoes

1. Wash the hybrid tomatoes and carefully hollow them from the top using a small knife or spoon.

2. Save the scooped-out pulp — we’ll use it in the filling.

2. Make the paneer filling

1. Heat 1 tbsp oil in a pan.

2. Add finely chopped onions and sauté until light golden.

3. Add the scooped-out tomato pulp and cook till the raw smell goes away.

4. Add turmeric, red chilli powder, cumin powder, kasuri methi, garam masala, and salt.

5. Stir in the crumbled paneer and mix well. Add 2 tbsp of milk to it.

6.Finish with fresh coriander leaves. Let the mixture cool slightly.
3. Stuff the tomatoes
1. Fill each hollow tomato with the prepared paneer mixture.
2. Keep them aside carefully.
4. Make the gravy
1. In another pan, heat 1 tbsp oil.
2. Add tomato puree, turmeric, red chilli powder, salt, and garam masala.
3. Cook till the gravy thickens and the oil separates.
4. Stir in 1 tbsp fresh malai for a rich texture.
5. Dum cook the tomatoes
1. Gently place the stuffed tomatoes into the gravy.
2. Cover the pan and cook on low flame for 10–12 minutes, turning the tomatoes occasionally so they cook evenly from all sides.
6. Garnish & Serve
Garnish with fresh coriander leaves.
Serve hot with tandoori roti, or jeera rice.