PREPARATION
1. Heat 30 milliliters oil in a pan, add 1 teaspoon cumin and stir well.
2. Add 1/4 teaspoon asafoetida, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili and saute for 2 - 3 minutes.
3. Then, add 120 grams onions and fry till translucent.
4. Add 1/2 teaspoon turmeric and stir well.
5. Now, add 480 grams boiled mashed potatoes, 190 grams grated paneer and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
8. Add 2 tablespoons coriander and mix it again.
9. Cook for 3 - 5 minutes on medium heat.
10. Take 770 grams tomatoes and cut it’s sides.
11. Scoop out all the pulp from the tomatoes.
12. Keep this pulp aside as we will be using this to make the gravy.
13. Heat some oil in a pan, add the tomatoes in it. Cook till the tomatoes turns soft but still retain their shape.
14. Remove it from pan and place it on a board.
15. Now, stuff the tomatoes with prepared potatoes stuffing. Keep aside.
16. Heat 15 milliliters oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili and saute for 1 - 2 minutes.
17. Then, add 330 grams onion puree and fry until it turns golden brown in color.
18. Now, add 270 grams tomato pulp and saute until it turns dark brown in color or fully cooked through.
19. Add 1/2 teaspoon turmeric and stir well.
20. Add 1/2 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon coriander powder and mix it well.
21. Then, add 220 milliliters water and mix it well.
22. Bring it to a boil.
23. Add 120 grams fresh cream and mix it again.
24. Bring it to a boil again.
25. Cook for 5 - 7 minutes on medium heat.
26. Now, add the stuffed tomatoes in it and mix it well.
27. Cover it with lid and cook for 5 - 7 minutes on medium heat.
28. Open the lid and stir well.
29. Again cover it with lid and cook for about 3 - 5 minutes on medium heat.
30. Open the lid and give it a nice stir.
31. Remove it from heat.
32. Garnish with coriander.
33. Serve hot with roti, naan or rice.