Baked Tomatoes Stuffed With Paneer Cubes And Vegetables Recipe
Ingredients
| 4 large or beef tomatoes | ||
| 60 g / 2 oz paneer | ||
| 2 tablespoons corn oil, plus more for the dish | ||
| Tomato puree | 2 Tablespoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | To Taste | |
| Chilli powder | 1 Teaspoon | |
| 1 tablespoon low-fat creme fraiche | ||
| Curry leaves | 4 | |
| 1/4 teaspoon mixed onion seeds and mustard seeds | ||
| 60 g / 2 oz shelled peas | ||
| 1/2 orange or red pepper, deseeded and diced | ||
| 60 g / 2 oz cauliflower, cut into small florets | ||
| Coriander leaves | 1 Tablespoon, chopped | |
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.
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.
Chef
