Stuffed Tomatoes in Gravy (Bharwa Tamatar)

Stuffed Tomatoes in Gravy (Bharwa Tamatar)
Stuffed Tomatoes In Instant Pot and Air Fryer

For the Stuffed Tomatoes

8 - Medium tomatoes ( ripe but firm )
1/2 teaspoon - Cumin seeds
1 Cup -  Potato ,1 Large - boiled & grated 
1 Cup - Paneer grated 
2- Green Chillies chopped (adjust to taste)
1/4 cup -  Chopped fresh  coriander /cilantro
1/2 teaspoon - garam masala
1/2 teaspoon - Red chili powder or to taste
1/2 teaspoon - Ginger, minced
1 teaspoon - salt or to taste 
8-10   - Cashews, chopped
Oil -  To brush the tomatoes

For the Masala Paste

1 tablespoon -  oil

1/2 teaspoon - Cumin seeds

1 - Star anise

1 - Black Cardamom

2- Green Cardamoms

1 1/4 cup -  Chopped onion

1 tablespoon - Ginger garlic paste

1 large  - tomato chopped plus pulp from cored tomatoes

8-10   - Cashews

2 tablespoons - Pumpkin or melon seeds

(Soak cashews and melon/pumpkin seeds in water for 10 min)

For the Curry

1 tablespoon -  Butter or ghee

2 - Bay leaves

3-4 - Dried red chillies

1 tablespoon - Ginger garlic paste

1/2 teaspoon- Garam masala

2 teaspoons- coriander powder

2 tablespoons- Cream (optional)

1 teaspoon -  chili powder (adjust to taste)

1/2 teaspoon - Kashmiri chili powder/ paprika

1 tablespoon - Dried Fenugreek (Kasuri methi)

2 teaspoons  -  Salt( adjust to taste)

1/2 teaspoon- Sugar (optional)

2 tablespoons - Cilantro

*For step by step instructions check the video:

To make the stuffed tomatoes:

1. To make the stuffing: Combine the grated  paneer, grated and boiled potatoes, chopped cashews. Add salt, chopped chillies, ginger, cumin seeds, red chili powder, garam masala , fresh cilantro. Mix well.

2. Take the ripe but firm tomatoes.Remove the stem with a knife.Remove the pulp carefully with a spoon without tearing the tomatoes. Set aside the tomato pulp to use in the curry. Repeat the process for all the remaining tomatoes. 

3. Grease an oven proof baking pan.Divide the prepared filling equally and stuff the tomatoes. Arrange the stuffed tomatoes in the pan. Preheat air fryer at 350ºF(175ºC)  or oven at 375ºF(190ºC). Brush the tomatoes with some oil. Air fry at 350ºF(175ºC) or bake in oven at 375ºF(190ºC) for 10 min. Baking time may vary depending on oven. 

4. If you do not want to bake or air fry the tomatoes, arrange the tomatoes in the curry , cover and cook for  6-8 minutes.

To make the Curry (electric pressure cooker method): 

1. Soak the cashews and melon/pumpkin seeds in water for 10 minutes.

2. Start the sauté mode , add oil. Add the cumin seeds, onions, whole spices, and cook for 2-3 minutes. Add the ginger-garlic paste, cook for 30 seconds. Add the soaked nuts and cook for 30 seconds. Make a fine paste of the cooked onion mixture and chopped tomatoes.

3. Add butter to the pot, add the bay leaves and dried chillies. Add ginger-garlic paste and cook for 30 seconds.  Cancel sauté mode. Add the prepared masala paste. Add all the spice powders and 1 cup of water. Pressure cook on high for 4 minutes and let the pressure release for 10 minutes. After that release any excess pressure.

4. Add the cream, crushed dried fenugreek and mix well. Curry for stuffed tomatoes  is ready to serve!

To make the curry (Stovetop method):

1. Soak the cashews and melon/pumpkin seeds in water for 10 minutes.

2. Heat a thick bottom pan , add oil. Add the cumin seeds, onions, whole spices, and cook for 2-3 minutes. Add the ginger-garlic paste, cook for 30 seconds. Add the soaked nuts and cook for 30 seconds. Make a fine paste of the cooked onion mixture and chopped tomatoes.

3. Add butter to the pot, add the bay leaves and dried chillies. Add ginger-garlic paste and cook for 30 seconds. Add the prepared masala paste. Add all the spice powders and 1 cup of water. Cover and cook for  10-15  minutes till the curry starts to thicken. Add the cream, crushed dried fenugreek and mix well. Add the cream, crushed dried fenugreek and mix well. Curry for stuffed tomatoes  is ready to serve!