Soak khus khus and cashews for 30 mins in very less water

Remove the seeds and juice of the 8 tomatoes used for stuffing

Add ½ cup besan boondi in a mixture jar and make a fine powder

For the gravy, in a mixture jar add chopped onion, tomatoes, also the seeds and juice, garlic, ginger, soaked khus khus and cashew, ½ teaspoon of haldi, 1 teaspoon of Kashmiri chili powder, 1 tablespoon of dhania jeera powder. Salt to taste and 1 teaspoon of sugar. Grind it to smooth paste

In a pan heat oil, add jeera and tej pata and now add the gravy and let it cook on a low flame for 15-20 mins

Till the gravy is boiling…make the stuffing.

In a bowl add paneer, crushed Bondi, ½ cup chopped coriander leaves, 1 teaspoon of green chili paste, ½ teaspoon of cinnamon powder, 1 teaspoon of garam masala powder, ½ teaspoon of dhania jeera powder, Salt to taste and 1 teaspoon of lemon juice.

Mix well. Quickly fill the tomatoes. Don’t keep the mixture as it is for too long as salt will start leaving water

Now boil the water…put a stand and a strainer on top of it and boil the stuffed tomatoes for 15 mins

Once the gravy is nicely boiled add kasuri methi, stir it well.

Finally serve the tomatoes hot and spread gravy on it, garnish it with coriander leaves and enjoy it with roti, paratha or rice