Tandoori Stuffed Tomatoes

Ingredients

• 6 large tomatoes 6 large tomatoes
• 200g (7oz) paneer, crumbled 200g (7oz) paneer, crumbled
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 1/2 cup plain yogurt 1/2 cup plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• Salt to taste Salt to taste
• Vegetable oil for brushing Vegetable oil for brushing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice off the top of each tomato and carefully scoop out the pulp and seeds, creating a hollow cavity. Reserve the pulp for later use.
3. 3.
   In a mixing bowl, combine the crumbled paneer, cumin powder, coriander powder, garam masala, red chili powder, cilantro, mint, and a pinch of salt. Mix well to form a uniform filling.
4. 4.
   In a separate bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, and salt to taste.
5. 5.
   Add the reserved tomato pulp to the yogurt mixture and blend until smooth.
6. 6.
   Fill each hollowed tomato with the paneer filling, pressing it gently to ensure it is tightly packed.
7. 7.
   Place the stuffed tomatoes in a baking dish and pour the yogurt-tomato pulp mixture over them, ensuring they are well coated.
8. 8.
   Brush the tomatoes with vegetable oil to prevent them from drying out during baking.
9. 9.
   Bake the tomatoes in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is golden brown.
10. 10.
    Serve the Tandoori Stuffed Tomatoes hot, garnished with fresh cilantro and mint leaves.

Treat your ingredients with care...

• Paneer — Ensure the paneer is crumbled finely to create a smooth and consistent filling.
• Yogurt — Use thick and creamy yogurt for the marinade to achieve a rich and flavorful coating on the tomatoes.
• Tomatoes — Choose ripe and firm tomatoes that can hold their shape during the baking process.
• Cilantro and mint — Chop the herbs finely to evenly distribute their flavors throughout the filling.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies to the filling.
• If paneer is not available, you can substitute it with crumbled tofu or mashed potatoes.
• To achieve a smokier flavor, you can grill the stuffed tomatoes on a barbecue instead of baking them.
• Serve the Tandoori Stuffed Tomatoes with a side of mint chutney or raita for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Tandoori Stuffed Tomatoes as a main course accompanied by naan bread or steamed rice. They can also be served as an appetizer or side dish alongside a variety of Indian curries or grilled meats.

Presentation advice

Arrange the Tandoori Stuffed Tomatoes on a platter, garnished with fresh cilantro and mint leaves. The vibrant colors of the tomatoes and the green herbs will create an appealing visual contrast. Consider placing a small bowl of mint chutney or yogurt dip in the center of the platter for dipping.