Tomatoes stuffed with paneer


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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.


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


  1. Slice off the tops of the tomatoes and scoop out the seeds and pulp. Keep the sliced tops, but discard the pulp.

  2. Preheat the oven to 190°C/375°F/Gas 5. In a small pan, heat the oil over a medium heat and add the cumin seeds.

  3. Fry them gently for 15–20 seconds, then add the ginger and chillies and fry for a further 1 minute.

  4. Add the pistachio nuts, raisins, turmeric and ground cumin. Cook for 1–2 minutes, then add all the remaining ingredients. Mix well and remove from the heat.

  5. Divide the mixture into eight and use to fill the cavities of the tomatoes. Place the reserved slices on top and arrange the tomatoes on a greased roasting pan. Tightly cover the pan with a piece of strong foil.

  6. Bake in the centre of the oven for about 15 minutes until the flesh of the tomatoes are softening, but before they collapse.

  7. Serve the tomatoes hot or at room temperature, with Potatoes in Mustard Oil with Toasted Sesame Seeds.

Per portion Energy 167kcal/700kJ; Protein 6.8g; Carbohydrate 12g, of which sugars 10.6g; Fat 11.1g, of which saturates 3.8g; Cholesterol 13.2mg; Calcium 52.3mg; Fibre 2.6g; Sodium 151mg.