Stuffed Tomatoes Recipe – Indian Potato & Spice Filled Delight

Last Updated on 4 months by Neha Deshmukh

Stuffed Tomatoes Recipe – Indian Potato & Spice Filled Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are both comforting and a little bit special. These stuffed tomatoes are exactly that. I first made these for a family get-together, and they were a huge hit – everyone raved about the flavorful potato filling and the beautiful presentation. They’re surprisingly easy to make, and the aroma while they bake is just heavenly! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Indian-spiced stuffed tomato recipe is a delightful twist on a classic. It’s packed with flavor, relatively easy to put together, and makes for a stunning vegetarian main course or side dish. Plus, it’s a fantastic way to use up those summer tomatoes! You’ll love how the tangy amchur powder and roasted cumin beautifully complement the soft potatoes and juicy tomatoes.

Ingredients

Here’s what you’ll need to create this magic:

• 1 pound gold potatoes
• 6 large tomatoes
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, diced
• 1 green chili, minced
• 1 ½ teaspoon salt (or to taste)
• 1 teaspoon amchur (dry mango powder)
• 1 teaspoon coriander powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon turmeric powder
• ¼ teaspoon black pepper
• ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference)
• 1 tablespoon fresh lemon juice
• ½ cup chopped cilantro
• 2 tablespoons chopped mint

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety
Gold potatoes are my go-to for this recipe. They have a lovely creamy texture when mashed, but hold their shape well. Yukon Golds work beautifully too! Avoid waxy potatoes like red potatoes, as they won’t mash as nicely.

Tomatoes: Selecting Firm, Ripe Tomatoes
You want tomatoes that are firm to the touch, but still have a little give. Avoid any with blemishes or soft spots. Roma or beefsteak tomatoes are excellent choices because of their size and fleshiness.

Spices: The Significance of Amchur & Roasted Cumin
Amchur powder adds a wonderful tangy flavor that really brightens up the filling. It’s a key ingredient in North Indian cuisine! Roasted cumin powder adds a warm, smoky depth. If you don’t have roasted cumin powder, you can dry roast cumin seeds in a pan for a few minutes, then grind them.

Oil: Regional Oil Preferences (Mustard, Vegetable, Ghee)
Traditionally, many Indian families use mustard oil for its pungent flavor, especially in North India. However, vegetable oil or even ghee (clarified butter) work perfectly well and offer a milder taste. Ghee adds a lovely richness!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s tackle the potatoes. I love using the Instant Pot for this – it’s so quick and easy! Boil the potatoes using the Instant Pot method until tender. Once cooked, peel them and mash them, leaving some small lumps for texture. We don’t want perfectly smooth mash here!
2. Now for the tomatoes. Carefully slice off the tops of the tomatoes and set them aside (we’ll use these as lids!). Gently scoop out the pulp and seeds into a bowl, reserving the tomato caps. Don’t worry if you remove a little bit of the tomato flesh – it’s all part of the process.
3. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle and brown – this releases their amazing aroma. Add the diced onion and minced green chili and sauté for 3-4 minutes, until the onions caramelize and turn golden brown.
4. Add the reserved tomato pulp to the pan and cook for about 10 minutes on medium-high heat, stirring occasionally. We want to cook off some of the moisture.
5. Turn off the heat. Now comes the fun part – mixing everything together! Add the mashed potatoes, salt, amchur, coriander powder, roasted cumin powder, turmeric powder, black pepper, and cayenne pepper to the pan. Stir well to combine.
6. Stir in the lemon juice, chopped cilantro, and chopped mint. Give it a good mix and let the filling cool slightly.
7. Carefully stuff the tomatoes with the potato mixture, replace the caps, and arrange them in a baking dish. Drizzle a little oil over each tomato and sprinkle with a pinch of salt.
8. Bake at 400°F (200°C) for 25 minutes, or until the tomatoes soften and the filling is golden brown and slightly crispy on top.

Expert Tips

A few little secrets to make this recipe even better:

Achieving the Perfect Potato Consistency
Don’t over-mash the potatoes! Leaving some lumps adds a lovely texture to the filling.

Preventing Tomato Skin from Bursting
To prevent the tomato skin from bursting during baking, you can lightly prick the skin with a fork before stuffing.

Balancing Spice Levels
Taste the potato mixture before stuffing the tomatoes and adjust the cayenne pepper to your liking. Remember, you can always add more spice, but you can’t easily take it away!

Variations

Let’s get creative!

Vegan Adaptation
Simply substitute the ghee (if used) with vegetable oil.

Gluten-Free Adaptation
This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of cayenne pepper to control the spice level. Omit it entirely for a mild version, use ¼ teaspoon for medium, and ½ teaspoon or more for a fiery kick!

Festival Adaptation (Navratri, Janmashtami)
These stuffed tomatoes are a wonderful addition to a Navratri or Janmashtami thali (festive platter). They’re naturally vegetarian and fit well with the fasting traditions of these festivals.

Serving Suggestions

These stuffed tomatoes are delicious served hot, straight from the oven. They pair beautifully with a side of roti, rice, or a simple dal. A dollop of yogurt on top adds a cooling contrast to the spices.

Storage Instructions

Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave.

FAQs

Got questions? I’ve got answers!

Can I make the potato filling ahead of time?
Absolutely! You can make the potato filling a day in advance and store it in the refrigerator. Just give it a good stir before stuffing the tomatoes.

What’s the best way to scoop out the tomatoes without damaging them?
Use a small spoon or melon baller to gently scoop out the pulp and seeds. Be careful not to pierce the tomato skin.

Can I grill these stuffed tomatoes instead of baking them?
Yes, you can! Grill them over medium heat for about 15-20 minutes, turning occasionally, until the tomatoes soften and the filling is heated through.

What can I substitute for Amchur powder?
If you can’t find amchur powder, you can use lemon juice or a little bit of tamarind paste as a substitute.

How do I adjust the spice level for kids?
Omit the cayenne pepper entirely and use a very small amount of green chili, or skip it altogether.

Can I freeze leftover stuffed tomatoes?
While you can freeze them, the texture of the tomatoes may change upon thawing. They’re best enjoyed fresh!