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Baked Tomatoes Stuffed With Paneer Cubes And Vegetables

Madhuri.Dixit's picture
Ingredients
  Tomatoes/Beef tomatoes 4 Large
  Paneer 2 Ounce (60 g)
  Corn oil 2 Tablespoon (plus more for the dish)
  Tomato puree 2 Tablespoon
  Ginger pulp 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt To Taste
  Chilli powder 1 Teaspoon
  Low fat creme fraiche 1 Tablespoon
  Curry leaves 4
  Mixed seeds 1⁄4 Teaspoon (onion seeds and mustard seeds)
  Shelled peas 2 Ounce (60 g)
  Pepper 1⁄2 , deseeded and diced (orange or red)
  Cauliflower 2 Ounce, cut into small florets (60 g)
  Chopped coriander leaves 1 Tablespoon
Directions

1. Using a sharp knife, cut the tops off the tomatoes. With a grapefruit knife, scoop out most of the flesh. Place the hollowed-out tomatoes in a lightly greased ovenproof dish.
2. Cut the paneer into 1-cm / 1/2-inch cubes. Preheat the oven to 190°C/375°F/gas 5.
3. In a bowl, mix together the tomato puree, ginger, garlic, ground coriander, ground cumin, salt to taste, chilli powder and creme fraiche with 3 tablespoons of water.
4. Heat the oil in a kadahi, wok or deep frying pan and add the curry leaves, and the onion and mustard seeds. Fry these for about 20-30 seconds over moderate heat, then add the tomato puree mixture. Stir-fry this for about 3 minutes.
5. Add the peas, pepper, cauliflower and fresh coriander. Cook, stirring, for about 3 minutes, then add the panir cubes. Cook for 2-3 minutes more, or until the mixture is semi-dry.
6. Remove from the heat and spoon the mixture into the tomatoes, then cover with the cut tops. Bake the tomatoes in the oven for 7-10 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Healthy

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