Stuffed Tomatoes with Paneer and Potatoes

Stuffed tomatoes are great when you wish to eat something different. They are delicious as a wide variety of things can be used as fillers. Some of these may include rice, egg, fish, chicken, paneer, spinach and potatoes. The following recipe of stuffed tomatoes uses paneer and potatoes as fillers.

Ingredients

• Tomato: 8 to 10 of medium size
• Paneer: 100 gram
• Potato: 2
• Green Chilies: 1 (finely chopped)
• Ginger: 1 inch long piece
• Salt: to taste
• Red Chili: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Cashew Nuts: 10 to 12
• Raisins: 15 to 20
• Coriander Leaves: 2 tablespoon
• Cumin Seeds: ¼ teaspoon
• Oil: 2 tablespoons

Method

1. Wash tomatoes and make cuts so as to remove the top. Using knife, take out the pulp to make each tomato hollow from inside. Put aside all these pulps along with the tops you have removed from the tomatoes in a separate plate.
2. Boil potatoes, peel and mash them. Grind Paneer. Mix potatoes and paneer and add into the mixture salt, red chili, garam masala, cashew nuts, raisins and a tablespoon of finely chopped coriander leaves.
3. Heat the oil in a frying pan. Roast cumin seeds till brown. Add green chilies, ginger and tomato pulps. Add the mixture paneer and potatoes when the pulps get thickened. Cook a little. The fillers are ready now.
4. Take each hollow tomato and fill it with the ingredients you have just made. After filling it properly, cap it with the top you removed from it in the beginning.
5. Now you can cook the stuffed tomatoes either in a microwave or in a pan with a heavy base. Carefully arrange tomatoes in the vessel and add a pinch of salt and a tablespoon of oil. Cover the vessel with lid and cook for 5 minutes at low flame.
6. Stuffed tomatoes with paneer and potatoes are ready. Garnish them with coriander leaves and serve with chapatti, rice or naan.