RCI-SP.005.0055.001
Stuffed Tomatoes with Paneer and Vegetables
Colourful, tempting and tasty.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- 10 small
- crumbled paneer or khoya15 grams
- teacups mixed boiled vegetables (french beans2 unitcarrots and Peas)
- 1 unit
- 2 unit
- 2 tablespoons
- 2 tablespoons
- 1 unit
- -- For gravy:1 unit
- 2 unit
- 3 tablespoons
- 1/2 teaspoon
- 2 tablespoons
- 1 unit
Method
1
Wash the tomatoes and carefully cut off the top quarter of each tomato, reserving the lids. Using a small spoon, gently scoop out the insides, leaving a thin shell intact, and discard the seeds and excess pulp.
2
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add the chopped onion and green chillies, then sauté until the onion turns translucent and softens.
3 minutes
3
Add the crumbled paneer and khoya to the pan, stirring gently to combine with the onion mixture. Cook for 1-2 minutes until the paneer begins to warm through.
2 minutes
4
Fold in the mixed boiled vegetables (french beans, carrots, and peas) and the chopped cashewnuts, stirring until evenly distributed. Season with salt to taste and remove from heat to cool slightly.
5
Stuff each hollowed tomato generously with the paneer-vegetable mixture, pressing gently to ensure the filling is secure. Cover each stuffed tomato with its reserved tomato lid.
6
For the gravy, heat 2 tablespoons of ghee in a separate pan over medium heat. Add the grated onions and sauté until golden brown and caramelized.
5 minutes
7
Stir in the tomato ketchup and chilli powder, mixing well to create a smooth, uniform gravy. Cook for 1 minute to combine the flavors.
8
Carefully arrange the stuffed tomatoes in the gravy, nestling them seam-side up. Season the gravy with salt to taste and bring to a gentle simmer.
9
Cover the pan with a lid and cook over low to medium heat until the tomatoes soften and release their juices, approximately 20-25 minutes. The gravy will thicken and the tomatoes should remain intact but tender.
10
Once cooked, carefully transfer the stuffed tomatoes to a serving dish using a slotted spoon, keeping them upright. Pour the remaining gravy over and around the tomatoes, ensuring each is coated evenly.