Directions
- 1Cut the tomatoes and make holes in them.
- 2Heat oil in a pan, add cumin seeds, mustard seeds, chopped garlic, and sauté.
- 3Add chopped capsicum and tomato; cook for a minute.
- 4Add turmeric powder, salt, coriander powder, Kashmiri red chilli, and garam masala.
- 5Add little water to avoid burning spices.
- 6Add paneer and boiled potato and mix well.
- 7Stuff the tomato with the mixture prepared above.
- 8Cook the stuffed tomatoes for 5 minutes.
- 9Make a paste of onions and cashews.
- 10Cook the paste until oil separates.
- 11Add remaining stuffing and cook well.
- 12Add salt, coriander powder, and red chilli powder.
- 13Add water to adjust consistency.
- 14Garnish with fresh coriander, cream, and paneer.
- 15Serve hot with roti or bread.
Ingredients
- 5 to 6 tomato
- 6 oil
- 7 chopped garlic
- 0.5 tbsp cumin seeds
- 0.5 tbsp mustard seeds
- 1 chopped capsicum
- 0.5 tbsp turmeric powder
- 1 salt
- 0.5 tsp coriander powder
- 1 tbsp Kashmiri red chilli
- 0.125 tsp garam masala
- 50 gm paneer
- 2 boiled potato
- 2 onions
- 3 tbsp cashew paste
- 0.5 tsp coriander
- 1 tbsp red chilli
- 1 water
- 1 fresh coriander
- 1 cream
- 1 paneer
- 1 roti or bread
Equipment
knifecutting boardsmall bowlfrying panspoonblenderroti pan
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