Stuffed Tomatoes in Yogurt Gravy

This is one dish that i make quite often on Sundays. I love potatoes and tomatoes extremely and i use them in a lot of other dishes of mine. This dish tops my'what to make when DH invites people over for dinner' list.
The recipe is from Monsoon Spice with a few alterations of my own.

Ingredients:

8 large Tomatoes

For Stuffing:

2 Potatoes, cooked and mashed

2 tbsp Cheese/Paneer, grated

1 large Onion, chopped finely

1 tsp Ginger Paste

1 tsp Chilli Paste

½ tsp Turmeric Powder

1 tsp Kitchen King Masala

½ tsp Red Chilli Powder

1 tbsp Coriander Leaves, finely chopped

1 tbsp Mint Leaves, finely chopped

Salt to taste

For Gravy:

1 medium Onion, finely chopped

1 tsp Jeera/Cumin Seeds

½ tsp Turmeric Powder

1 tsp Garam Masala

1 tsp Kitchen King Masala

½ tsp Coriander Powder

1 cup Fresh Yougurt

2 tbsp Ghee/Oil

Salt to taste

Method:

Remove the top of tomato by ½ inch using a small, sharp knife.

Spoon out the pulp inside using small spoon and reserve this pulp.

Combine all the ingredients for stuffing and mix well.

Make small balls of this mixture and stuff them into the tomatoes.

Place these stuffed tomatoes into non stick pan and cook with the lid on for 7-8 mins until they are cooked and slightly wrinkled.

In a mean while, chop the tomato pulp into small pieces.

Heat ghee/oil in a heavy bottomed pan.

To this add cumin seeds and sauté it till they starts spluttering.

Then add chopped onions and sauté them till they become soft.

Now add coriander powder, garam masala, kitchen king masala, turmeric powder, tomato pulp and salt.

Sauté them for another 2-3 minutes in a medium flame.

To this add yogurt and mix well.

Reduce the flame and arrange baked tomatoes.

Cover the lid and cook in low flame for another 5-6 minutes till the outer skin of tomatoes starts wrinkling.

Serve these stuffed tomatoes garnished with coriander leaves. 

Tastes delicious with rice or chapaties/roties.