One of my most favorite dishes that my Mother-in-Law makes is this gravy curry of stuffed tomatoes. Every time she visits us we definitely ask her to make it for us. Today I am sharing her recipe with you all. It is a wonderful dish that tastes amazing and will definitely impress your loved ones.
Keema Bharay Tamatay – Tomatoes stuffed with Minced Meat in a Spicy Aromatic Gravy
Canola Oil – 1/2 cup
Tomatoes – 6 large tomatoes
For Minced Meat:
Minced Meat – 1 pound
Red Chilli powder – 1 tsp
Salt – 1 tsp
Turmeric powder – 1/2 tsp
Ginger garlic paste – 1 tbsp
Onion – 1, sliced thick
Roasted Groundnut Paste – 1/3 cup
Coconut Cream – 3 tbsp
Yogurt – 3/4 cup
Red Chilli Powder – 2 tbsp
Salt – 2 tbsp
Turmeric Powder – 1 tsp
1. Halve the tomatoes, and scoop out the pulp. Grind the pulp into a smooth puree. Keep aside. Keep the tomato halves aside in a platter.
2. In a non-stick pan with a thick bottom at medium high heat, add onions and brown them while stirring frequently. Remove in a platter and let cool. In the same pan, add the groundnuts and roast them for a few mintues until they are just a few shades darker. Remove in a cup and keep aside to cool. Once cool, add the roasted onions and groundnuts in a grinder and grind until it is a smooth puree. Add yogurt and puree.
3. Prepare the gravy – In a thick bottomed non-stick saucepan at medium high heat, add oil and then pour the groundnut puree and the tomato pulp puree. Keep stirring constantly for 5-8 minutes. Lower the heat and cook covered until it leaves oil. Keep stirring occasionally.
4. In a frying pan at medium high heat, add the minced meat along with ginger garlic paste, red chilli powder, salt and turmeric powder. Mix well and let cook until the meat is dry and well-cooked.
5. Fill the tomato halves with the cooked Keema. Top each with the groundnut gravy.
6. Add the rest of the minced meat and the gravy to a thick bottomed wide saucepan. Spread it evenly in a layer. Arrange the stuffed tomato halves over the gravy and let cook covered at medium heat for about 30 – 45 minutes until it leaves oil. Garnish with chopped mint and cilantro leaves and serve with Parathas and Rice.