Paneer Stuffed Tomatoes
|Black eye beans||2 Ounce (50 Gram)|
|Corn oil||4 Tablespoon|
|Onion||1 , finely diced|
|Ground coriander||1 Teaspoon|
|Ginger puree||1 Teaspoon (Pulp)|
|Chili powder||1 Teaspoon|
|Chopped fresh coriander||1 Teaspoon|
|Paneer||3 Ounce, chopped into small dice (75 Gram)|
|Lemon juice||1 Teaspoon|
Boil the black-eye beans in lightly salted water until soft but not mushy.
Drain and set aside.
Meanwhile, carefully cut the tops off the tomatoes and set aside.
Remove the flesh from the tomatoes and put the tomato shells in an ovenproof dish.
Heat the corn oil and fry the onions until golden brown.
Lower the heat and add all the spices, including the salt, and the black-eye beans and blend together.
Add the fresh coriander, panir and lemon juice.
Stir-fry for 2-3 minutes and leave to cool.
Spoon the cooled mixture into the tomatoes.
Cover with the tomato tops and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 15-20 minutes.
Serve the tomatoes with chapatis or rice.