Stuffed Tomatoes in Creamy Tomato Masala is a warm and inviting Indian vegetarian dish that brings beautiful color and comforting flavor to the table. Juicy Plum Tomatoes filled with creamy paneer and hearty potatoes make this restaurant style favorite both delicious and visually appealing. Whether you are planning a cozy family dinner or a festive celebration, this elegant stuffed tomato curry makes any meal feel a little more special.
At the heart of this stuffed tomato recipe is a delicious combination of homestyle comfort and rich Indian flavors. The pairing of paneer and potatoes makes the stuffing hearty and satisfying, while the creamy tomato masala adds a rich and flavorful finish. Fresh cream and fragrant kasoori methi give the gravy that familiar restaurant style taste while keeping the dish comforting and easy enough to enjoy at home.
This paneer stuffed tomato curry is especially wonderful when you want a vegetarian main course that looks impressive without being complicated. The vibrant Plum Tomatoes create a beautiful presentation, while the silky tomato gravy brings everything together. It is perfect for Indian dinner parties, holiday meals, weekend dinners, or anytime you want to serve something colorful and a little different.
Serve Stuffed Tomatoes in Creamy Tomato Masala hot with naan, roti, or your favorite Indian bread, along with sliced onions on the side. With flavorful ingredients like Plum Tomatoes, paneer, potatoes, fresh cream, and kasoori methi, this dish feels both comforting and refined. It is a beautiful vegetarian meal that is sure to bring everyone to the table.
Ingredients
For Stuffed Tomatoes
- 6-8 Medium Plum Tomatoes
- 3-4 Medium Potatoes, Boiled and Mashed
- 1 cup Grated Paneer
- 1 tsp Grated Ginger
- 1 Green Chili, Finely Chopped
- 1 tsp Cumin Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ⅛ tsp Hing
- ½ tsp Amchoor Powder
- ¾ tsp Salt, or to Taste
- 2 tbsp chopped Coriander
- 1-2 tbsp Oil, for roasting
For Creamy Tomato Masala
- 1-2 tbsp Butter
- 1 tsp Cumin Seeds
- 2 Black Cardamoms
- 1-2 Bay Leaves
- 1-2 Green Chili, roughly chopped
- ⅛ tsp Hing
- ½ cup Grated Onion
- 1 tsp Ginger Garlic Paste
- 1½ cups Tomato Puree, made using the reserved tomato pulp
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- Salt, to taste
- ¼ cup Fresh Cream
- 1 tsp Kasoori Methi, Crushed
- 2 tbsp Chopped Coriander, for Garnish
- 1 tbsp Fresh Cream, for Garnish
How to Make Stuffed Tomatoes in Creamy Tomato Masala
- Prepare the Tomatoes
- Wash and dry the Plum Tomatoes.
- Using a sharp knife, cut off the top portion of each tomato.
- Carefully scoop out the soft inside portion and seeds using a small knife and spoon. Be careful not to cut through the bottom or sides of the tomato.
- Keep the removed tomato pulp, blend and make puree and inside portion aside. We will use it to make the gravy.
- Sprinkle a little salt inside each hollow tomato.
- Arrange the tomatoes upside down on a plate and let them sit for a few minutes. This helps drain some of the excess moisture.
- Prepare the Potato Paneer Stuffing
- Add boiled and mashed potatoes and grated paneer to a mixing bowl.
- Add grated ginger, finely chopped green chili, cumin coriander powder, garam masala, red chili powder, turmeric, hing, amchoor powder, salt, and chopped coriander.
- Mix everything well until all the ingredients are evenly combined.
- Taste the stuffing and adjust the salt or spices if needed.
- Stuff the Tomatoes
- Carefully fill each hollow tomato with the prepared potato and paneer stuffing.
- Press the stuffing gently into the tomatoes so they are nicely filled.
- Do not overfill the tomatoes because they will soften while cooking.
- Smooth the top of the stuffing and keep the stuffed tomatoes ready.
- Roast the Stuffed Tomatoes
- Heat oil in a wide, heavy bottom pan over medium low heat.
- Carefully arrange the stuffed tomatoes in the pan with the stuffing side facing down.
- Cover the pan with a lid and cook, turn upside down on gently change the sides and cook again.
- Cook on low heat until the tomatoes become tender and lightly roasted while still holding their shape.
- Check occasionally and gently move the tomatoes if needed so they do not stick to the pan.
- Once the tomatoes are tender and roasted, carefully remove them from the pan and set them aside.
- Prepare the Tomato Puree
- Add the reserved soft tomato pulp and inside portion to a blender.
- Blend until smooth.
- Keep the fresh tomato puree ready for the gravy.
- Make the Creamy Tomato Masala
- Use the same pan in which the tomatoes were roasted.
- Add butter and let it melt.
- Add cumin seeds and let them sizzle.
- Add black cardamoms, bay leaves, chopped green chili, and hing.
- Sauté for a few seconds until fragrant.
- Add grated onion and ginger garlic paste.
- Stir well and cook until the onion softens and the raw smell of the ginger garlic disappears.
- Cook the Tomato Masala
- Add the prepared tomato puree.
- Add coriander powder, garam masala, red chili powder, turmeric and salt.
- Mix well and cook over medium heat.
- Continue cooking until the tomato mixture becomes thick and the oil starts separating from the masala.
- This step is important because cooking the tomato masala properly gives the gravy a deeper and richer flavor.
- Make It Creamy
- Lower the heat and add fresh cream.
- Add crushed kasoori methi.
- Mix gently until the cream is incorporated into the tomato masala.
- Cook for another 1 to 2 minutes. Do not boil the gravy vigorously after adding the cream.
- Assemble the Dish
- Carefully arrange the roasted stuffed tomatoes in the prepared creamy tomato masala.
- Spoon some of the gravy around the tomatoes.
- Do not completely cover the tomatoes with gravy so the beautiful stuffed tomatoes remain visible.
- Garnish with chopped coriander.
- Drizzle a little fresh cream over the top.
- Serve hot with naan, roti, or your favorite Indian bread.
Tips for Making Stuffed Tomatoes
- Choose medium sized firm Plum Tomatoes that are ripe but not overly soft. Firm tomatoes hold their shape better during cooking.
- When removing the tomato pulp, be careful not to make the tomato walls too thin. Leave enough tomato around the edges to keep the tomatoes sturdy.
- Save all the tomato pulp. It makes a fresh and flavorful gravy and helps prevent food waste.
- Sprinkling a little salt inside the tomatoes and keeping them upside down before stuffing helps remove excess moisture.
- Make sure the potato and paneer stuffing is well seasoned. The tomatoes and creamy gravy will balance the spices.
- Do not cook the stuffed tomatoes over high heat. Low to medium low heat allows them to become tender without breaking apart.
- Handle the tomatoes gently after cooking because they become delicate once softened.
- Cook the tomato masala until it thickens and the oil begins to separate before adding the cream. This gives the gravy a richer flavor.
- Add fresh cream over low heat and avoid boiling the gravy vigorously after adding it.
- Full fat paneer and fresh cream will give the dish a richer restaurant style texture.
- You can prepare the stuffing and tomato puree ahead of time to make the cooking process easier.
- For a slightly tangier stuffing, you can adjust the amount of amchoor powder according to your taste.
Serving Suggestions
Serve Stuffed Tomatoes in Creamy Tomato Masala hot with:
Butter Naan
Garlic Naan
Tandoori Roti
Plain Roti
Paratha
Serve with sliced onions and lemon on the side for a complete Indian meal.
Frequently Asked Questions
Can I use regular tomatoes instead of Plum Tomatoes?
Yes. You can use medium sized firm tomatoes. Plum Tomatoes are particularly good for this recipe because their firm texture makes them easier to hollow and stuff.
Can I prepare the stuffing ahead of time?
Yes. The potato and paneer stuffing can be prepared several hours ahead and refrigerated until ready to use.
Can I make this recipe without paneer?
Yes. You can replace paneer with crumbled tofu or use additional mashed potatoes. The texture and flavor will be slightly different.
Can I make the tomato gravy ahead of time?
Yes. The tomato masala can be prepared ahead of time and refrigerated. Warm it gently before adding the roasted stuffed tomatoes.
How do I keep the tomatoes from breaking?
Use firm tomatoes, avoid overfilling them.
Stuffed Tomatoes in Creamy Tomato Masala
Stuffed Tomatoes in Creamy Tomato Masala is a warm and inviting Indian vegetarian dish that brings beautiful color and comforting flavor to the table.Juicy Plum Tomatoes filled with creamy paneer and hearty potatoes make this restaurant style favorite both delicious and visually appealing. Whether you are planning a cozy family dinner or a festive celebration, this elegant stuffed tomato curry makes any meal feel a little more special.
Ingredients
Method
Prepare the Tomatoes
- Wash and dry the Plum Tomatoes.
- Using a sharp knife, cut off the top portion of each tomato.
- Carefully scoop out the soft inside portion and seeds using a small knife and spoon. Be careful not to cut through the bottom or sides of the tomato.
- Keep the removed tomato pulp, blend and make puree and inside portion aside. We will use it to make the gravy.
- Sprinkle a little salt inside each hollow tomato.
- Arrange the tomatoes upside down on a plate and let them sit for a few minutes. This helps drain some of the excess moisture.
Prepare the Potato Paneer Stuffing
- Add boiled and mashed potatoes and grated paneer to a mixing bowl.
- Add grated ginger, finely chopped green chili, cumin coriander powder, garam masala, red chili powder, turmeric, hing, amchoor powder, salt, and chopped coriander.
- Mix everything well until all the ingredients are evenly combined.
- Taste the stuffing and adjust the salt or spices if needed.
Stuff the Tomatoes
- Carefully fill each hollow tomato with the prepared potato and paneer stuffing.
- Press the stuffing gently into the tomatoes so they are nicely filled.
- Do not overfill the tomatoes because they will soften while cooking.
- Smooth the top of the stuffing and keep the stuffed tomatoes ready.
Roast the Stuffed Tomatoes
- Heat oil in a wide, heavy bottom pan over medium low heat.
- Carefully arrange the stuffed tomatoes in the pan with the stuffing side facing down.
- Cover the pan with a lid and cook, turn upside down on gently change the sides and cook again.
- Cook on low heat until the tomatoes become tender and lightly roasted while still holding their shape.
- Check occasionally and gently move the tomatoes if needed so they do not stick to the pan.
- Once the tomatoes are tender and roasted, carefully remove them from the pan and set them aside.
Prepare the Tomato Puree
- Add the reserved soft tomato pulp and inside portion to a blender.
- Blend until smooth.
- Keep the fresh tomato puree ready for the gravy.
Make the Creamy Tomato Masala
- Use the same pan in which the tomatoes were roasted.
- Add butter and let it melt.
- Add cumin seeds and let them sizzle.
- Add black cardamoms, bay leaves, chopped green chili, and hing.
- Sauté for a few seconds until fragrant.
- Add grated onion and ginger garlic paste.
- Stir well and cook until the onion softens and the raw smell of the ginger garlic disappears.
Cook the Tomato Masala
- Add the prepared tomato puree.
- Add coriander powder, garam masala, red chili powder, turmeric and salt.
- Mix well and cook over medium heat.
- Continue cooking until the tomato mixture becomes thick and the oil starts separating from the masala.
- This step is important because cooking the tomato masala properly gives the gravy a deeper and richer flavor.
Make It Creamy
- Lower the heat and add fresh cream.
- Add crushed kasoori methi.
- Mix gently until the cream is incorporated into the tomato masala.
- Cook for another 1 to 2 minutes. Do not boil the gravy vigorously after adding the cream.
Assemble the Dish
- Carefully arrange the roasted stuffed tomatoes in the prepared creamy tomato masala.
- Spoon some of the gravy around the tomatoes.
- Do not completely cover the tomatoes with gravy so the beautiful stuffed tomatoes remain visible.
- Garnish with chopped coriander.
- Drizzle a little fresh cream over the top.
- Serve hot with naan, roti, or your favorite Indian bread.
Tips for Making Stuffed Tomatoes
- Choose medium sized firm Plum Tomatoes that are ripe but not overly soft. Firm tomatoes hold their shape better during cooking.
- When removing the tomato pulp, be careful not to make the tomato walls too thin. Leave enough tomato around the edges to keep the tomatoes sturdy.
- Save all the tomato pulp. It makes a fresh and flavorful gravy and helps prevent food waste.
- Sprinkling a little salt inside the tomatoes and keeping them upside down before stuffing helps remove excess moisture.
- Make sure the potato and paneer stuffing is well seasoned. The tomatoes and creamy gravy will balance the spices.
- Do not cook the stuffed tomatoes over high heat. Low to medium low heat allows them to become tender without breaking apart.
- Handle the tomatoes gently after cooking because they become delicate once softened.
- Cook the tomato masala until it thickens and the oil begins to separate before adding the cream. This gives the gravy a richer flavor.
- Add fresh cream over low heat and avoid boiling the gravy vigorously after adding it.
- Full fat paneer and fresh cream will give the dish a richer restaurant style texture.
- You can prepare the stuffing and tomato puree ahead of time to make the cooking process easier.
- For a slightly tangier stuffing, you can adjust the amount of amchoor powder according to your taste.
Notes
Serving Suggestions
Serve Stuffed Tomatoes in Creamy Tomato Masala hot with:
- Butter Naan
• Garlic Naan
• Tandoori Roti
• Plain Roti
• Paratha
Stuffed Tomatoes in Creamy Tomato Masala was last modified: October 2nd, 2026 by
