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Paneer Stuffed Tomatoes

Madhuri.Dixit's picture
Ingredients
  Black eye beans 2 Ounce (50 Gram)
  Firm tomatoes 10
  Corn oil 4 Tablespoon
  Onion 1 , finely diced
  Ground coriander 1 Teaspoon
  Ginger puree 1 Teaspoon (Pulp)
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Chopped fresh coriander 1 Teaspoon
  Paneer 3 Ounce, chopped into small dice (75 Gram)
  Lemon juice 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
5

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