Stuffed Tomatoes (Potato & Matar)
Stuffed tomatoes are a flavorful and healthy appetizer or side dish that is perfect for any occasion. This recipe is vegetarian, gluten-free, and low in calories, making it a great option for people with dietary restrictions or anyone looking for a healthy and delicious dish. The tomatoes are stuffed with a filling made of vegetables, herbs, and spices, and then baked to perfection. This dish is rich in antioxidants, fiber, and vitamins, making it a great addition to any meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
141 kcal
Protein
3 g
Carbs
18 g
Fat
5 g
Fiber
4 g
Ingredients
Tomato, ripe, local
4 gms (300g)
Potato, brown skin, big
200 gms (200g)
Peas, fresh
0.5 cup (50g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Green Chilli
1 tbsp (8g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garam Masala
1 tsp (3g)
Instructions
Preparation
Boil potato and green peas separately. Keep aside.
Peel and mashed potato and peas.
Cooking Steps
Cut the tops off the tomatoes and remove the seeds. Rinse them thoroughly.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped garlic and onions. Saute until the onions become translucent.
Add chopped green chili, mashed potatoes, mashed green peas and all the spices (garam masala, turmeric powder, red chili powder, and salt). Mix well and sauté for a few minutes until the mixture is well combined.
Stuff the tomatoes with the aloo peas mixture.
Place the stuffed tomatoes in a baking dish or a large pan.
Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until the tomatoes are tender.
Garnish with fresh coriander leaves.