| Recipe Name:
Stuffed Tomatoes |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Tomatoes |
|
4 (firm and round) |
| Onion |
|
20 g |
| Potatoes |
|
40 g |
| Salt |
|
1 tsp |
| Carrots |
|
40 g |
| Peas |
|
60 g |
| Red chilli powder |
|
1/4 tsp |
| Paneer |
|
50 g |
| Garam masala |
|
1/4 tsp |
| Fat |
|
6 tsp |
| Chopped coriander leaves |
|
a few |
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|
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Method: |
- Wash tomatoes, cut off a thin slice from top and keep aside.
- Scoop out the pulp and keep it aside. Drain off tomatoes and sprinkle little salt into the cavities.
- Boil the vegetables, peel and cut potatoes and carrots info small pieces and shell peas.
- Chop onion fine. Heat 2 tsp fat and fry onions lightly. Add tomato pulp, mixed and little dry. Add coriander leaves and remove from fire.
- Fill the tomato shells with this mixture. Replace the caps back using toothpicks to keep in place.
- Saute in a little fat and cook in a closed pan for five minutes till a little tender but quite firm or bake in a moderate oven (3200F) for 5-7 minutes (brush with little fat before baking).
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