Indian Stuffed Tomatoes

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

1. 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

2. Heat the oil

   In a skillet, heat 1 tablespoon of vegetable oil over medium heat.

   Time: PT2M

   Temperature: moyen

3. 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

4. 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

5. 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

6. Stuff the tomatoes

   Fill each hollowed tomato with the prepared filling. Add 2 tablespoons of tomato pulp on top of each tomato.

   Time: PT4M

7. 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

8. 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

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

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.