Indian Stuffed Tomatoes
Indian Stuffed Tomatoes is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Pankaj Sharma on YouTube.
Prep: 13 min | Cook: 9 min | Total: 32 min
Cost: $3.31 total, $0.83 per serving
Ingredients
- 150 g Boiled potatoes (cooked and peeled)
- 50 g Frozen peas (thawed)
- 4 units Tomatoes (medium size, firm)
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder (divided in two parts)
- 1 tablespoon Curry powder
- 2 pinches Garam masala
- 0.5 teaspoon Tomato concentrate
- 1 small clove Garlic clove (diced)
- 0.5 teaspoon Fresh ginger (grated)
- a few leaves Fresh coriander leaves (for garnish and mixing)
- 2 tablespoons Vegetable oil (for cooking)
- to taste Salt
- 1 tablespoon Water (to help mash the potatoes)
Instructions
Prepare the tomatoes
Cut off the top of each tomato, gently hollow out the flesh with a small spoon and set the lid aside.
Time: PT5M
Heat the oil
In a skillet, heat 1 tablespoon of vegetable oil over medium heat.
Time: PT2M
Temperature: moyen
Sauté aromatics
Add half of the cumin powder, the diced garlic and the grated ginger. Sauté for 1 minute, stirring constantly.
Time: PT1M
Temperature: moyen
Add vegetables and spices
Stir in the peas, coriander powder, turmeric, curry, garam masala, tomato concentrate, salt and 1 tablespoon of water. Sauté for 2 minutes.
Time: PT2M
Temperature: moyen
Mix the potatoes
Add the boiled potatoes to the skillet. Gently mash with the back of a spoon or a potato masher until you reach a slightly coarse consistency. Fold in the fresh coriander leaves and mix well.
Time: PT3M
Stuff the tomatoes
Fill each hollowed tomato with the prepared filling. Add 2 tablespoons of tomato pulp on top of each tomato.
Time: PT4M
Final cooking of the tomatoes
In a clean skillet, heat 1 tablespoon of oil over medium heat, add the remaining cumin seeds and let them sizzle for 30 seconds. Place the stuffed tomatoes, turn them gently, cover and cook over low heat for 5 minutes.
Time: PT5M
Temperature: feu doux
Serve
Serve the stuffed tomatoes hot, garnished with a few fresh coriander leaves. Accompany with basmati rice or naan bread if desired.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten-free (if the spices are certified gluten-free), low-calorie, very-low-calorie, low-fat, high-fiber
Allergens: none
Ingredient Substitutions
- Instead of Frozen peas: fresh green peas
- Instead of Coriander powder: fresh coriander (more)
- Instead of Turmeric powder: saffron (expensive)
- Instead of Cumin powder: cumin seeds
- Instead of Tomato concentrate: tomato purée
- Instead of Garlic clove: garlic powder
- Instead of Fresh ginger: ground ginger (½ teaspoon)
- Instead of Vegetable oil: olive oil
Equipment Needed
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Mixing bowl
- Measuring spoons
- Fork or potato masher (optional)
Critical Steps — Do Not Skip
- Prepare the tomatoes (step 1)
- Mix the potatoes without turning them into a purée (step 5)
- Final low‑heat cooking with lid (step 7)
Chef Tips from the Video
- Use very firm tomatoes so they hold the filling.
- Lightly toast the cumin seeds before adding to intensify their aroma.
- Drizzle a little lemon juice just before serving for a fresh touch.
Troubleshooting
The tomatoes fall apart during cooking.
Cook over low heat, cover lightly and do not stir too much; add a teaspoon of cornflour to the filling if needed.
The filling is too dry.
Add a little more water or a drizzle of oil while cooking the filling.
Storage
Refrigerator: Store in an airtight container, up to 3 days.
Freezer: Not recommended, the tomato texture deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling the day before and keep it refrigerated.
- The tomatoes can be hollowed out and kept covered in the fridge for up to 12 hours before cooking.
Last updated: August 20, 2026
