Aloo Bhare Tamatar Stuffed Recipe



  • 6 medium size Tomatoes
  • 4 tbsp cooking oil
  • Finely chopped Cilantro leaves to garnish
  • 1 tbsp fried crispy onion slices to garnish


  • 1 cup boiled diced potato
  • ½ cup green peas
  • 1 Onion finely chopped
  • 1 tsp ginger grated
  • 1 green chili chopped finely
  • 1 tbsp cooking oil
  • 1 tbsp chopped green cilantro leaves
  • ½ tsp garam masala
  • ½ tsp chat masala
  • Salt to taste


  • 1 cup sliced onion
  • ½ cup spinach leaves chopped and boiled
  • 1 tbsp garlic chopped
  • 1 tsp ginger chopped
  • Salt to taste
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp Gram Masala to taste
  • 1/2 tsp turmeric powder


  • Prepare stuffing: Heat 1 tbsp oil in a pan and fry onion until golden brown. Add green peas, cook for 3-4 minutes; add all other ingredients required for stuffing. Stir-fry for 3-4 minutes.
  • Cut the top of tomato like a cap. Gently scoop out the centers. Chop the centers and cap; keep aside to be used later for gravy.
  • Fill scooped tomatoes with the ‘matar aloo’ mixture.
  • Put all the ingredients for gravy along with chopped tops and centers of the tomatoes, in a blender. Add ½ cup water and blend until you have a smooth paste.
  • Heat oil in a heavy wide pot over a medium flame. Add the contents of the blender to the oil.
  • Fry, stirring constantly, for about 10-12 minutes, or until paste (masala) turns dark, greenish brown shade and the oil begins to separate from the masala.
  • Now add 2-3 cups of the water and bring to a boil.
  • Slowly add stuffed tomatoes. Cover the pan, lower heat, and simmer gently for 5-6 minutes until tomatoes are just tender. Do not over cook.
  • Garnish with fried onion slices and chopped cilantro.
  • Serve the stuffed aloo matar tomato with hot paratha.