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Contributed by Delma at World Recipes Y-Group
- 12 medium sized tomatoes (1½ pounds)
- 22 ounce paneer
- 12 ounce mushrooms
- unsalted butter to sauté [mushroom]]s
- 6 tablespoons processed cheese
- 1 medium sized red bell pepper
- 1 medium sized yellow bell pepper
- 1 teaspoons coriander leaves chopped fine
- 4 green chilies chopped fine
- 24 cashew nut halves
- ½ teaspoons shahjeera freshly roasted
- salt to taste
- ½ cup oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 16 curry leaves
- 12 ounce onions chopped
- 41 teaspoons ginger paste strained
- 11 teaspoons garlic paste strained
- 1½ teaspoons chili powder
- 1 teaspoon turmeric powder
- salt to taste
- 6 tablespoon onion paste fried
- 4 tablespoon tamarind pulp
- ½ cup groundnuts roasted
- ¾ cup grated coconut
- 41 teaspoons sesame seeds
- 22 ounce onions chopped
- 1½ teaspoons coriander powder
- ½ teaspoons cumin powder
- Blanch the tomatoes in salted boiling water for 30 seconds.
- Drain, cool and remove the skin.
- Lope off ½ cm. from the top, scoop out the seeds to make cups and keep aside.
- Clean and coarsely chop the mushrooms.
- Melt butter in a frying pan, add mushrooms and sauté over medium heat until devoid of moisture.
- Remove from heat and keep aside to cool.
- Deseed and slice the red and yellow bell peppers.
- Mix chopped peppers, mushrooms, coriander leaves, green chilies, cashew nuts and shahjeera well.
- Grate paneer and cheese in a bowl, add the remaining ingredients.
- Mix well and divide into 12 equal portions.
- Put a portion of the filling into each of the blanched tomatoes and keep aside.
- Heat a tawa or a non stick frying pan and separately roast the coconut and sesame seeds, for about three minutes each over very low heat or until each emits its unique aroma.
- Put these ingredients in a blender, add groundnuts and ¾ cup water, and grind to a smooth paste.
- Remove from the blender.
- Add coriander powder and cumin powder.
- Mix well and keep aside.
- Heat oil in pan and season with mustard seeds and cumin seeds.
- Stir over medium heat until they begin to crackle.
- Add curry leaves and stir.
- Add onions and sauté until translucent and glossy.
- Add ginger paste and garlic paste.
- Stir-fry until the onions are golden.
- Add chili powder and turmeric powder (dissolved in two tablespoons of water).
- Stir-fry until the moisture evaporates.
- Then add the paste and stir-fry until the oil floats on top (adding a little water towards the end, if necessary, to ensure that the masala does not stick and burn).
- Add three cups water and salt, and bring it to a boil.
- Lower the heat and stir-in the tamarind pulp.
- Bring it to a boil.
- Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce consistency.