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Recipe
Tandoori Stuffed Tomatoes
Fiery Delight: Tandoori Stuffed Tomatoes Bursting with Indian Flavors
4.7 out of 5
Indulge in the vibrant flavors of Indian cuisine with this tantalizing recipe for Tandoori Stuffed Tomatoes. This dish showcases the art of tandoori cooking, where juicy tomatoes are filled with a delectable mixture of spices, paneer, and herbs, resulting in a mouthwatering explosion of flavors.
Metadata
Preparation time
20 minutes
Cooking time
25-30 minutes
Total time
45-50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Low carb, Keto-friendly, Nut-free
Allergens
Dairy (paneer, yogurt)
Not suitable for
Vegan, Dairy-free, Paleo, High sodium, Soy-free
Ingredients
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6 large tomatoes 6 large tomatoes
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200g (7oz) paneer, crumbled 200g (7oz) paneer, crumbled
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1/2 teaspoon garam masala 1/2 teaspoon garam masala
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
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2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
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1/2 cup plain yogurt 1/2 cup plain yogurt
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
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Salt to taste Salt to taste
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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
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1.Preheat the oven to 200°C (400°F).
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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.
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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.
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4.In a separate bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, and salt to taste.
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5.Add the reserved tomato pulp to the yogurt mixture and blend until smooth.
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6.Fill each hollowed tomato with the paneer filling, pressing it gently to ensure it is tightly packed.
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7.Place the stuffed tomatoes in a baking dish and pour the yogurt-tomato pulp mixture over them, ensuring they are well coated.
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8.Brush the tomatoes with vegetable oil to prevent them from drying out during baking.
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9.Bake the tomatoes in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is golden brown.
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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.
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