Wash tomatoes and scoop out the pulp from it and make them hollow from inside for stuffing ..
Keep the tomatoes aside . Keep the pulp also which would be used later while making the gravy masala
Now mash Tofu and prebolied potato and add little salt , red chilly powder ,cumin powder and mix all the ingredients thoroughly .
Now pour this masala mix in the hollow tomatoes properly .
Grease the tomatoes with vegetable oil and keep them in a baking tray in a preheated OTG at 180°C for 6-7 minutes till the tomatoes becomes little tender .
Take out from the oven and keep it aside .
Meanwhile boil the frozen spinach puree in a safe microwave container for 7 minutes approximately..
Now blend roasted cashews and yogurt together in a blender to make a fine creamy paste.
Now keep a non sticking pan on a medium flame and add desi ghee
Let it become warm.
Now add cumin . let it splutter .
Also add badi elachi .roast a little .
Add heeng ..
Now add chopped onions along with ginger garlic paste and saute them till the onions become translucent
Now add the tomato scooped out pulp into it
Roast a little .
Add all the spices along with the salt.
Add the creamy cashews yogurt mixture in it..stir it thoroughly
Add the boiled spinach puree . You can also take fresh spinach leaves , boil them and blend them to make a puree.
Mix all the ingredients thoroughly and allow it to simmer for 5 minutes .
Adjust the consistency of spinach gravy by adding little water to it ..simmer for 2 more minutes and then switch off the flame.
Now place the stuffed tomatoes in this superdelicious gravy
Garnish them with coriander leaves, crushed kasoori methi and sesame seeds .
Enjoy this dinner party or any party side dish accompanied with laccha paranthas or plain rice.
This is purely my innovative delicious recipe .
