Ember Crest recipe
Bharwa Achari Tamatar
Firm tomatoes stuffed with potato, paneer and achari masala, then baked or pan-cooked until just tender.
- Prep
- 25 mins
- Cook
- 25 mins
- Serves
- 4
- Level
- Medium
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Ingredients
- 8 firm medium tomatoes, about 800 g
- 300 g boiled potatoes, mashed
- 150 g paneer, crumbled
- 80 g onion, finely chopped
- 15 g fresh ginger, finely chopped
- 20 g gram flour (besan), dry-roasted
- 4 g salt, then adjust to taste
- 25 ml cooking oil, divided
- 2 tbsp chopped fresh coriander
- 10 g Bharwa Achari Masala
Instructions
- 1Slice a lid from each tomato and scoop out the pulp without piercing the shell. Chop the pulp and keep it aside.
- 1Heat 10 ml oil and cook the onion and ginger until soft. Add the tomato pulp and cook until its excess moisture evaporates.
- 2Add mashed potato, paneer, roasted gram flour, Bharwa Achari Masala and salt. Cook for two minutes, turn off the heat and mix in coriander.
- 3Cool the filling slightly, taste and adjust the salt if required, then fill the tomato shells and replace the lids.
- 4Brush the tomatoes with the remaining oil and bake at 190°C for eighteen to twenty-two minutes, or cook covered in a greased heavy pan on low heat.
- 5Rest for five minutes before serving so the softened tomatoes remain intact.
Recipe notes
Use firm round tomatoes and avoid overcooking them; the shells should soften while still holding the filling. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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