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| Main Ingredients | Tomatoes, Cottage Cheese |
| Cuisine | Fusion |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 8 medium tomatoes, frim ripe uniforn size
- 1/2 cup shelled green peas
- 2 green chillies
- 1/2 medium bunch fresh coriander leaves
- 200 grams paneer (cottage cheese)
- 1/4 cup ghee
- 1/4 teaspoon red chilli powder (deghi mirch)
- 1 teaspoon curry powder
- Salt to taste
- 1/2 cup fresh cream
Method
- Wash tomatoes and cut off the top. Scoop out the pulp carefully without damaging the skin. Wash and drain peas. Boil in salted water till done. Remove stems, wash and finely chop green chillies.
- Clean, wash and finely chop coriander leaves. Grate paneer. Heat one tablespoon of ghee in a pan and add chillies, paneer, peas, red chilli powder, cumin powder, salt to taste and sauté for two to three minutes.
- Remove from heat and let cool. Beat in the fresh cream and half the chopped coriander. Divide mixture into eight equal portions and stuff each tomato with it.
- Place the sliced top back and secure with a toothpick. Grease a tray, place the tomatoes on it and pour hot ghee on them. Cover with a lid and place a few live coals on it. Place on a low charcoal fire.
- Cook for fifteen to twenty minutes or till the tomatoes are done. Serve hot, garnished with the remaining chopped coriander leaves.
Nutrition Info
| Calories | 1482 |
| Carbohydrates | 50.1 |
| Protein | 53.2 |
| Fat | 118.6 |
| Other Fiber | 22.6gm |
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