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.

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.

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.

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.

Add the reserved soft tomato pulp and inside portion to a blender.

Blend until smooth.

Keep the fresh tomato puree ready for the gravy.

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.

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.

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.

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.

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.