How to make Stuffed Paneer Tomato
Wash tomato. Make four cuts at the top with a knife and remove like a cap. Place this cap on the plate. Remove pulp from tomato with a knife and keep this tomato on the same plate as cap. Do the same with all tomatoes. Keep pulp separate.
Boil potatoes, peel and mash. Grate cottage cheese and add salt, red chilli, garam masala and 1 table spoon green coriander. Also add cashew and raisins.
Heat 1 table spoon oil in karai and fry cumin seeds till they turn brown. Add green chilli, ginger and tomato pulp. When pulp thickens add cottage cheese, potato and all spices added to it. Filling is ready to stuff tomato.
Stuff tomatoes with this filling and close with caps. You can cook tomatoes in following ways:
How to make Stuffed Paneer Tomato in Heavy bottomed karai (wok)
Place tomatoes in heavy bottomed karai. Add ¼ teaspoon salt and 1 tablespoon oil on top of tomatoes. Cover and cook on low flame. Turn with tongs after 3-4 minutes. Cook till soft. Stuffed tomatos are ready.
How to make Stuffed Paneer Tomato in In Microwave
Place tomatoes in a glass bowl, add ¼ teaspoon salt and 1 tablespoon oil on top of tomatoes. Cover and set microwave for 5 minutes. Check tomatoes after 5 minutes, cook for more 2-3 minutes if they are not soft. Stuffed tomatoes are ready when soft.
How to make Stuffed Paneer Tomato in In Oven
Rub oil on oven tray. Preheat oven to 350 F. Place stuffed tomatoes on the tray. Mix ¼ teaspoon salt and 1 tablespoon oil and spread on every tomato. Bake till soft (about 6 minutes). Tomatoes leave some tangy juice that can be served with them.
Stuffed tomatoes are ready. Keep in a bowl carefully. Garnish with green coriander and grated cheese and serve with parantha, naan or chapatti.
Cooking time 40 minutes.