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1
Wash the tomatoes well and pat dry with a paper towel.
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2
Use a sharp knife to slice off the tops of the tomatoes - like a thin cap.
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3
Discard this portion.
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4
Scoop out the pulp and seeds and keep aside for later use.
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5
Mash the Boiled potatoes, paneer and capsicum well, add black pepper, salt and red chilli to taste in it.
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6
Fill the corn mixture into the tomatoes and press down to pack well.
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7
Heat a deep pan on medium heat and add 3 tbsps of cooking oil to it.
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8
When the oil is hot, add the cumin seeds and fry until spluttering stops.
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9
Now add the chopped onion and fry until soft.
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10
Add the garlic and fry until soft.
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11
Now add the tomato pulp that was earlier kept aside.
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12
Add all the spices.
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13
Fry this masala for 3 to 5 minutes, stirring often.
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14
Season with salt as desired, stir well.
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15
Now gently put the tomatoes in the gravy and cover the pan for 10 minutes.
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16
Now remove cover and allow the tomatoes to fry a little more.
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17
When the skin starts to look slightly wrinkled the tomatoes are done.
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18
Turn off the heat, remove the tomatoes onto a plate and serve.
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19
Garnish with Fresh coriander.
