Stuffed Tomato is my favorite side dish to make when someone comes home for dinner. It looks so good and tastes even better. In this recipe I have used potato and paneer filling but you can replace it with any filling of your choice.
|Preparation Time:||30 minutes|
|Big firm tomatoes||2|
|Boiled potatoes||1 medium|
|Cumin seeds (jeera)||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Coriander powder (dhaniya)||1 tsp|
|Dried mango powder (amchur)||1 tsp|
|Garam masala||1/2 tsp|
- Chop green chillies finely and keep aside.
- Cut boiled potatoes in small pieces.
- Heat one tbsp oil in a large pan. Add cumin seeds. Wait till the seeds puff up.
- Add chili powder and dhaniya powder and stir till fragrant.
- Quickly add potato pieces, crumbled paneer, chopped green chillies, salt, amchur powder, and garam masala and mix thoroughly. Reduce heat. Cook for 10 minutes. Stir a few times and mash potatoes a bit.
- Turn off the heat and keep the potato mixture aside.
- Cut each tomato in half.
- Remove the loose pulp from the tomato and rub a little salt inside.
- Fill tomatoes with the potato and paneer filling.
- Heat a teaspoon of oil in a nonstick pan. Place stuffed tomatoes on the pan upside down and cook them on medium heat for about 5 minutes till the filling is a little brown.
- Once the bottom is brown, gently flip them upside down and brown the other side too. Cover the pan and cook for another 2 – 3 minutes and then turn off the heat. Tomatoes should stay firm. Stuffed Tomatoes are ready.
- The filling should always be a little more spicy than you would normally cook because it’s compensated by the mild shell.