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Paneer Stuffed Tomatoes Recipe
|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|
Calories 222 Calories from Fat 119
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 1.7 mg
Sodium 474.6 mg19.8%
Total Carbohydrates 21 g6.9%
Dietary Fiber 5.4 g21.7%
Sugars 8.4 g
Protein 7 g14.9%
Vitamin A 48.6% Vitamin C 58.4%
Calcium 6.7% Iron 12.2%
*Based on a 2000 Calorie diet
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.