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Stuffed Tomato with Rice and Paneer Stuffing
Tarla Dalal
31 October, 2013
Table of Content
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)
2 tbsp chopped parsley
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
- 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
