Tomato Jaipuri

Last week when the family was here, we had been to our favorite restaurant in KL. The Bombay Palace!! Never have we noticed the Tomato Jaipuri on the menu. So when we fell in love with the dish, I had made up my mind to try it out at home. Its a dish that can be tagged "Fragile - Handle With Care". You heard me right...Fragile, because of the tendency of tomatoes. It takes not even half a minute to overcook it. Yep...I did overcook a batch of tomatoes and had to try it out with fresh ones again to get it right. Now off to the recipe!!

Ingredients
Tomato - 5
Boiled Potato - 1
Paneer - 100 gms
Boiled Green Peas - 1 tbsp
Bell Pepper - 1
Onion - 2
Cashew Nuts - 10
Fresh Cream - 2 tbsp
Red Chilli Powder - 1 1/2 tsp
Dhaniya Powder - 1 1/2 tsp
Cumin Powder - 1 1/2 tsp
Salt to taste
Oil for cooking

Method
Remove the head of four tomatoes and scrape out the seeds and pulp from inside. Keep the pulp aside.
Add tomatoes one by one into boiling water, and allow to cook for less than a minute. How to identify if tomato is cooked -  You should be able to peel off the skin easily, yet the outside of the tomato when peeled shoudlnt be mushy. Keep these tomatoes aside.
Heat oil, saute capsicum and add mashed potato, green peas, grated paneer, 1/2 tsp each of red chilli powder, dhania powder, cumin powder, salt and mix well. Fill this mixture into the scooped tomato shells.
Heat oil, saute onion till golden brown, add tomato pulp, cashew nuts and grind into a fine paste.
Heat the paste in a kadai and add remaining red chilli powder, dhania powder, cumin powder and salt. Cook well till raw smell is gone. Add water if necessary.
Add the stuffed tomatoes to the gravy and cook on low heat for 10 minutes. Add cream and mix well. Garnish with nuts, coriander leaves and serve hot with Kulcha or Naan.

Im sending this to Vatsala's LGSS - Tomato hosted by Anu.


Bon Appetit!!
Rudra