Whole Tomatoes 		6 nos.
	Paneer Grated  		70 gms.
	Potatoes Grated  	75 gms.
	Ginger Chopped  	10 gms.
	Green Chillies 		10 gms.
	Coriander pdr.  	15 gms.
	Red Chilli Pdr.  	1 tbs.
	Salt  			as required

	For the Gravy:

	Onion Chopped 		100gms.
	Tomatoes Chopped        200gms.
	Ginger/Garlic Paste 	5 gms
	Ginger            	10 gms
	Green Chilli 		5 gms
	Coriander Pdr.          1 tblsn
	Red Chilli Pdr. 	1 tsp
	Turmeric Pdr            1 tsp
	Jeera Whole 		5 gms
	Curd            	50 ml
	Cream 			50 ml
	Honey         		1 tblspn
	Butter 			25 gms
	Cashewnut (fried)       10 nos
	Raisins(fried) 		10 nos
	Cashewnuts Paste        1 tblspn
	Salt 			as required
	Chopped coriander	for garnish

• Select small firm tomatoes. Slice of the head and scoop out the pulp.
• Mix the filling ingredients and stuff them in the tomatoes.
• Heat the oven to 350 ° and bake the tomatoes for about 25
  minutes or till they get a little color on top.
• Heat oil in a pan. Baghar with jeera and add the chopped onions.
• Saute for a while and add the ginger/garlic paste.
• Add the chopped tomatoes and cook till they mash properly. Add a little yogurt.
• Add chopped ginger and green chillies.Add the powdered masalas.
• Put a little water and let it cook. Keep the lid covered .
• When the gravy is smooth, add a little cashewnut paste, honey and butter.
• In the end , finish with the cream and chopped coriander.
• Put the cooked tomatoes in the gravy and serve with phulkas.
  
• Remove , garnish with coriander, fried cashewnuts and raisins.

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