Paneer Stuffed Tomatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut off the tops of the tomatoes and scoop out the seeds and pulp using a spoon.
• STEP 3.In a bowl, mix crumbled paneer, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and chopped coriander leaves.
• STEP 4.Stuff the paneer mixture into the hollowed-out tomatoes.
• STEP 5.Place the stuffed tomatoes on a baking tray and drizzle with olive oil.
• STEP 6.Bake in the preheated oven for 20-25 minutes or until the tomatoes are soft and the paneer filling is golden and slightly crispy.
• STEP 7.Remove from the oven and let them cool slightly before serving.
• STEP 8.Garnish with fresh coriander leaves and serve hot or cold.

Cooking Tips

• Choose ripe and firm tomatoes for the best results.
• You can adjust the spice level according to your preference by adding more or less chili powder and green chilies.
• Serve the stuffed tomatoes with a side of mint chutney or yogurt dip for extra flavor.

Storage and Serving

• Paneer Stuffed Tomatoes can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the stuffed tomatoes in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Serve as an appetizer or a side dish with roti, naan, or rice.