Baked Tomatoes Stuffed With Paneer Cubes And Vegetables
|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|
|Chilli powder||1 Teaspoon|
|Low fat creme fraiche||1 Tablespoon|
|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|
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.