Grilled Stuffed Tomatoes with Potato and Paneer
Ingredients
- 1 tsp oil
- 1 tsp cumin seeds
- Pinch of asafoetida powder
- Some turmeric powder
- Some finely chopped garlic cloves
- Finely chopped green chillies (as per taste)
- Some finely chopped spring onion
- Salt as per taste
- 2 small sized boiled chopped potatoes
- 50 gm paneer (optional)
- Some roasted crushed peanuts
- Some chopped coriander leaves
- 4 underripe tomatoes
- Some bread crumbs
- Some oil (to shallow fry)
- 1 cube shredded cheese
Preparation
Making the stuffing
Heat up the pan and pour 1 tsp oil
Add 1 tsp cumin seeds
Add a pinch of asafoetida powder
Add some turmeric powder
Add some finely chopped garlic cloves
Add finely chopped green chillies as per taste
Add some finely chopped spring onion
Add salt as per taste and mix it
Add 2 small sized boiled chopped potatoes
Add 50 gm paneer if using and mix it well
Add some roasted crushed peanuts for crunch
Add some chopped coriander leaves, mix it and the stuffing is ready
Bring it to room temperature
Assembling and grilling
Take 4 underripe tomatoes, cut them in half and remove the seeds
Fill the stuffing in the tomatoes and cover with some bread crumbs
Turn on the stove and pour some oil in a pan
Let the pan heat for a few minutes, then place all stuffed tomatoes in it with bread crumbs side down
Flip when it turns golden-brown
Add some shredded cheese on each stuffed tomato and cover with a lid for 5 minutes
Take all tomatoes on a serving plate and top with some coriander leaves
Alternative cooking method
To cook in the oven, turn the grill mode on high temperature at 220 degrees and bake for approximately 20 to 25 minutes
