Ingredients
For Filling:
• 10 serving sized tomatoes, cored
• 2 medium-sized boiled and mashed potatoes
• 75 g grated khoya/mava/paneer
• Salt and chilli powder to taste
• 1 tsp dhania powder
For White Sauce/Roux:
• 3 tbsps oil or ghee/2 tbsps for sautéing onion
• 3 tbsps white flour
• 2-3 cups of milk
• 1 big onion, finely chopped
• 2 tbsps tomato puree
• Pulp of tomatoes, chopped finally
• Salt and chilli powder to taste
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin seeds
Preparation
For White Sauce/Roux:
• Heat ghee/oil in a fry pan; add white flour and roast, till light brown.
• Slowly add milk and continuously stir to avoid any lumps. When it is thick enough, leave it to cool.
• Heat oil in a saucepan and add cumin seeds, when they change colour, sauté the onions until they turn golden.
• Add the tomato puree, pulp of tomatoes, and all the spices, except the roux, and sauté for a few more minutes.
• Add the roux/white sauce when the onions and puree are well-cooked with the spices.
Note: To avoid the roux being lumpy, when combining with the milk, it is important that the milk be added very hot and in small quantities to the roux while stirring, to ensure proper mixing.
For Tomatoes:
• To core a tomato, use the tip of a sharp knife or peeler to make a shallow cut all around the stem end, and then pop out the core. Scoop out the seeds and the pulp with a grapefruit spoon. Reserve the pulp.
• Combine well the ingredients for the filling. Fill into the deseeded and cored tomatoes. • Arrange the stuffed tomatoes in a baking tray. Pour over the creamy sauce and bake in a preheated oven at 180 degrees C for 15-20 minutes to allow the tomatoes to absorb all the moisture and to cook well.
• This can be served hot with naan/ roti/tandoori or dinner bun.
