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Stuffed Tomato With Paneer

Stuffed Tomato with Paneer…cottage cheese(paneer) stuffing is assembled in tomato shells and cooked in the onion tomato gravy till the shells are soft and moist to bite into, paneer adds a nice cheesy feel to tomato. Ideal for house parties.

Preparation Time – 10 Mins
Cooking Time – 30 to 35 Mins
Makes 4 serves
stuffed tomato with paneerTomato is most popular to make gravies for many dishes but it can be centre of attraction at your party too.Tomato is a pulpy nutritious fruit and is a low calorie vegetable hold just 18 calorie per 100 kg. Stuffed tomato with paneer is an interesting and tasty way to include paneer and tomato in your diet.Take care not to over cook them as they will soften and loose their shape. They need to be firm enough to hold their shape.                      
                     
                                Ingredients For Stuffed Tomato With Paneer

  • Onion Paste – 1 Cup
  • Tomato Puree – 3/4 Cup
  • Grated Paneer – 1 Cup
  • Fresh Tomato – 5 Medium Size
  • Coriander Powder – 1 Tablespoon
  • Red Chili Powder  – 1 Tablespoon
  • Turmeric Powder – 1/2 Tablespoon
  • Ginger Garlic Paste – 1 Tablespoon
  • Garam Masala Powder – 1 Tablespoon
  • Cumin Seeds (Jeera) – 1 Teaspoon
  • Fennel Seeds (Saunf) – 1 Teaspoon
  • Black Peppercorn – 5 or 6
  • Black Cardamom (Badi elaichi) – 1
  • Vegetable Oil – 2 Tablespoon
  • Salt to Taste

    stuffed tomato with paneer                             

                               Method For Stuffed Tomato With Paneer

  • Cut out the tops of the tomatoes and scoop out the centre pulp. Keep the scooped pulp aside.
  • Take grated paneer and add salt for taste and pinch of turmeric powder for the colour. 
  • Fill the tomato cups with the paneer and cover them with the top of the tomatoes.
  • Heat the oil in different pan and add cumin seeds, fennel seeds, black peppercorn and black cardamom.
  • When seeds are crackling add onion paste and saute for 1/2 Minute.
  • Add tomato puree, pulp, ginger garlic paste,coriander powder, red chili powder and turmeric powder and mix well.
  • Saute the mixture in medium and high flame till the oil separates out.
  • Add water as necessary to make a nice thick gravy.
  • When gravy comes to boil add garam masala powder and salt to taste and mix well.
  • Put stuffed and capped tomatoes in this gravy and cover them with gravy from all sides.
  • Cover the pan with the lid and cook them in low flame till they got soft and don’t over cook them otherwise they will loose their shape. 
  • Check the tomatoes after 15 to 20 mins ,they are soft switch off the flame.
  • Serve hot with roti or rice. 
 

  1. Paulina

    This looks delicious! I think it would be great to make next time we have a party 😀
    Are they very spicy though? I’m not that good at eating spicy food 😉 maybe it will work if I don’t put that much chili in. 🙂
    Thanks!

    Reply

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