Stuffed Tomato with Rice and Paneer Stuffing
Viewed: 22498 times
Tarla Dalal
• 31 October, 2013
Table of Content
A rare combination of tomatoes with dry fruits. The rich dry fruit stuffing is assembled in tomato shells and baked till the shells are soft and moist to bite into. If using large tomatoes, cut them lengthwise and scoop the halves to stuff the mixture.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Recipe
- 4 medium sized firm tomato
- 1 tbsp oil
- 1/2 cup finely chopped onion
- 1 tbsp finely chopped garlic (lehsun)
- 1/2 cup steamed rice (chawal)
- 1/2 cup grated paneer (cottage cheese)
- 1/4 cup chopped mixed nuts (cashewnuts and almonds)
- 3 tbsp raisins (kismis)
- Baharat
- 2 tbsp chopped parsley
- 2 tbsp tomato puree
- 1/2 tsp turmeric powder (haldi)
- salt to taste
- 1/2 tsp sugar
- 2 tbsp grated processed cheese for the topping
- oil for greasing
Method
Main procedure
- Cut the tops off the tomatoes and scoop out the pulp. Keep both the tomatoes and the pulp aside.
- Heat the oil in a pan, add the onions and garlic and sauté till the onions turn translucent.
- Add all the remaining ingredients including the tomato pulp and sauté for 5-6 minutes.
- Fill the scooped tomatoes with the above mixture and top with the cheese.
- Grease the outer surface of the stuffed tomatoes with the oil.
- Arrange the stuffed tomatoes on a greased baking dish and bake in a pre-heated oven at 200ºc (400ºf) for 5-7 minutes or till the cheese melts.
- Serve hot.
Stuffed Tomato with Rice and Paneer Stuffing recipe with step by step photos
