Tomatoes are stuffed with boiled potatoes and peas; and cooked in spinach gravy.
- 6 medium size Tomatoes
- 4 tbsp cooking oil
- Finely chopped Cilantro leaves to garnish
- 1 tbsp fried crispy onion slices to garnish
- 1 cup boiled diced potato
- ½ cup green peas
- 1 Onion finely chopped
- 1 tsp ginger grated
- 1 green chili chopped finely
- 1 tbsp cooking oil
- 1 tbsp chopped green cilantro leaves
- ½ tsp garam masala
- ½ tsp chat masala
- Salt to taste
- 1 cup sliced onion
- ½ cup spinach leaves chopped and boiled
- 1 tbsp garlic chopped
- 1 tsp ginger chopped
- Salt to taste
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp Gram Masala to taste
- 1/2 tsp turmeric powder
- Prepare stuffing: Heat 1 tbsp oil in a pan and fry onion until golden brown. Add green peas, cook for 3-4 minutes; add all other ingredients required for stuffing. Stir-fry for 3-4 minutes.
- Cut the top of tomato like a cap. Gently scoop out the centers. Chop the centers and cap; keep aside to be used later for gravy.
- Fill scooped tomatoes with the ‘matar aloo’ mixture.
- Put all the ingredients for gravy along with chopped tops and centers of the tomatoes, in a blender. Add ½ cup water and blend until you have a smooth paste.
- Heat oil in a heavy wide pot over a medium flame. Add the contents of the blender to the oil.
- Fry, stirring constantly, for about 10-12 minutes, or until paste (masala) turns dark, greenish brown shade and the oil begins to separate from the masala.
- Now add 2-3 cups of the water and bring to a boil.
- Slowly add stuffed tomatoes. Cover the pan, lower heat, and simmer gently for 5-6 minutes until tomatoes are just tender. Do not over cook.
- Garnish with fried onion slices and chopped cilantro.
- Serve the stuffed aloo matar tomato with hot paratha.
Do You Know?
Tomatoes are low in calories.
They contain a high level of Antioxidants. Some recent studies tend to show that antioxidants such as Vitamin A, Vitamin C, Vitamin E and Superoxide dismutase will slow the process of aging by preventing free radicals from oxidising sensitive biological molecules or reducing the formation of free radicals.
They are also linked to a reduced risk of heart attack and they are a good source of vitamin C and E.
The main phytochemical found in tomatoes is lycopene.