Tomatoes stuffed with paneer

Name: Tomatoes stuffed with paneer
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp raw pistachio nuts; 1–2 fresh green chillies, finely chopped (deseeded if preferred); 1 cm/½ in cube of fresh root ginger, finely grated; 2.5 ml/½ tsp cumin seeds; 15 ml/1 tbsp sunflower oil or olive oil; 8 firm, medium tomatoes; 30–45ml/2–3 tbsp finely chopped fresh coriander (cilantro); Potatoes in Mustard Oil with Sesame Seeds, to serve; 115 g/4 oz paneer (Indian cheese), grated, or halloumi cheese, crumbled; 30 ml/2 tbsp double (heavy) cream; 2.5 ml/½ tsp salt, or to taste; 1.25 ml/¼ tsp ground turmeric; 2.5 ml/12 tsp ground cumin; 15 ml/1 tbsp seedless raisins

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These stuffed tomatoes, Tamatar Ka Dulma, are delicious served hot or cold. The stuffing is made from grated Indian cheese, spiced with cumin, ginger and chilli, while raisins and pistachio nuts provide a varied texture and taste. Peas may be used instead of pistachios.

Ingredients

8 firm, medium tomatoes
15 ml/1 tbsp sunflower oil or olive oil

Asia
India
Central India
Starter
Vegetarian

Method

Slice off the tops of the tomatoes and scoop out the seeds and pulp. Keep the sliced tops, but discard the pulp.
Preheat the oven to 190°C/375°F/Gas 5