YT Recipe

Indian Stuffed Tomatoes

Indian Stuffed Tomatoes is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Pankaj Sharma on YouTube.

Prep: 13 min | Cook: 9 min | Total: 32 min

Cost: $3.31 total, $0.83 per serving

Ingredients

  • 150 g Boiled potatoes (cooked and peeled)
  • 50 g Frozen peas (thawed)
  • 4 units Tomatoes (medium size, firm)
  • 0.5 teaspoon Coriander powder
  • 0.5 teaspoon Turmeric powder
  • 0.5 teaspoon Cumin powder (divided in two parts)
  • 1 tablespoon Curry powder
  • 2 pinches Garam masala
  • 0.5 teaspoon Tomato concentrate
  • 1 small clove Garlic clove (diced)
  • 0.5 teaspoon Fresh ginger (grated)
  • a few leaves Fresh coriander leaves (for garnish and mixing)
  • 2 tablespoons Vegetable oil (for cooking)
  • to taste Salt
  • 1 tablespoon Water (to help mash the potatoes)

Instructions

  1. Prepare the tomatoes

    Cut off the top of each tomato, gently hollow out the flesh with a small spoon and set the lid aside.

    Time: PT5M

  2. Heat the oil

    In a skillet, heat 1 tablespoon of vegetable oil over medium heat.

    Time: PT2M

    Temperature: moyen

  3. Sauté aromatics

    Add half of the cumin powder, the diced garlic and the grated ginger. Sauté for 1 minute, stirring constantly.

    Time: PT1M

    Temperature: moyen

  4. Add vegetables and spices

    Stir in the peas, coriander powder, turmeric, curry, garam masala, tomato concentrate, salt and 1 tablespoon of water. Sauté for 2 minutes.

    Time: PT2M

    Temperature: moyen

  5. Mix the potatoes

    Add the boiled potatoes to the skillet. Gently mash with the back of a spoon or a potato masher until you reach a slightly coarse consistency. Fold in the fresh coriander leaves and mix well.

    Time: PT3M

  6. Stuff the tomatoes

    Fill each hollowed tomato with the prepared filling. Add 2 tablespoons of tomato pulp on top of each tomato.

    Time: PT4M

  7. Final cooking of the tomatoes

    In a clean skillet, heat 1 tablespoon of oil over medium heat, add the remaining cumin seeds and let them sizzle for 30 seconds. Place the stuffed tomatoes, turn them gently, cover and cook over low heat for 5 minutes.

    Time: PT5M

    Temperature: feu doux

  8. Serve

    Serve the stuffed tomatoes hot, garnished with a few fresh coriander leaves. Accompany with basmati rice or naan bread if desired.

    Time: PT1M

Nutrition Facts

Calories
180
Protein
4 g
Carbohydrates
30 g
Fat
6 g
Fiber
5 g

Dietary info: Vegetarian, Vegan, Gluten-free (if the spices are certified gluten-free), low-calorie, very-low-calorie, low-fat, high-fiber

Allergens: none

Last updated: April 2, 2026

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Indian Stuffed Tomatoes

Recipe by Pankaj Sharma

Firm tomatoes stuffed with a flavorful mixture of potatoes, peas and Indian spices, cooked over low heat for a quick and fragrant vegetarian meal.

EasyIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
12m
Prep
11m
Cook
10m
Cleanup
33m
Total

Cost Breakdown

$3.31
Total cost
$0.83
Per serving

Critical Success Points

  • • Prepare the tomatoes (step 1)
  • • Mix the potatoes without turning them into a purée (step 5)
  • • Final low‑heat cooking with lid (step 7)

Safety Warnings

  • • Be careful with hot oil to avoid burns.
  • • Use a sharp knife to prevent slips.
  • • Do not let the tomatoes cook too long under the lid to avoid them becoming too soft.
More like this:Indian RecipesMain Course RecipesMore by Pankaj Sharma

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