Stuffed Tomatoes with Paneer and Vegetables

Stuffed Tomatoes with Paneer and Vegetables Recipe - Vegetarian Food from Oman

Region / culture: Oman | Servings: 4 |

Vegetarian diet

Introduction

Stuffed tomatoes with paneer and vegetables is a delicious and nutritious dish that is perfect for a family dinner or a special occasion. The combination of juicy tomatoes, creamy paneer, and flavorful vegetables makes this dish a crowd-pleaser.

History

The origins of stuffed tomatoes with paneer and vegetables are not clear, but it is believed to have originated in India, where paneer is a popular ingredient in many dishes. This recipe has been passed down through generations and has evolved over time to include a variety of vegetables and spices.

Ingredients

10 small tomatoes
15 g crumbled paneer or khoya
2 teacups mixed boiled vegetables (french beans, carrots and peas)
1 chopped onion
2 chopped green chillies
2 tbsp chopped cashewnuts
2 tbsp ghee
salt to taste

-- For gravy

2 grated onions
3 tbsp tomato ketchup
0.5 tsp chilli powder
2 tbsp ghee
salt to taste

How to prepare

For tomatoes

Scoop out the tomatoes and set aside the pulp for the gravy.
In a pan, heat the ghee and fry the onion for 1 minute.
Add the green chillies and fry for another 0.5 minute.
Add the cashewnuts and fry for an additional 0.5 minute.
Add the vegetables, paneer, and salt. Cook for a few minutes.
Fill the tomatoes with the mixture.

For gravy

In a pan, heat the ghee and fry the onion until golden in color.
Add the tomato pulp, tomato ketchup, chilli powder, and salt. Boil for 1 minute.
Grease a flat baking tray and arrange the tomatoes on it for baking.
Pour the gravy over the tomatoes and bake in a preheated oven at 400°F (204°C) for 15 to 20 minutes.
Serve hot. Optionally, decorate with potato wafers.

Variations

You can add more vegetables like bell peppers, corn, or mushrooms to the filling for added flavor and texture.
For a spicy kick, add some chopped green chilies or red chili flakes to the filling mixture.
Instead of paneer, you can use tofu or grated cheese as a substitute.

Cooking Tips & Tricks

Make sure to choose ripe and firm tomatoes for this recipe to ensure that they hold their shape when stuffed and baked.

- You can customize the filling by adding your favorite vegetables or spices to suit your taste preferences.

- To save time, you can prepare the filling and gravy in advance and assemble the dish just before baking.

- For a crispy topping, sprinkle some breadcrumbs or grated cheese on top of the stuffed tomatoes before baking.

Serving Suggestions

Stuffed tomatoes with paneer and vegetables can be served as a main dish with rice or bread on the side. It pairs well with a fresh salad or raita for a complete meal.

Cooking Techniques

The key cooking techniques used in this recipe include scooping out the tomatoes, preparing the filling, making the gravy, stuffing the tomatoes, and baking them until tender.

Ingredient Substitutions

If you don't have khoya, you can substitute it with ricotta cheese or cream cheese. You can also use any vegetables of your choice in the filling.

Make Ahead Tips

You can prepare the filling and gravy in advance and store them in the refrigerator for up to 2 days. When ready to serve, assemble the stuffed tomatoes and bake them as directed.

Presentation Ideas

To make the dish more visually appealing, you can garnish the stuffed tomatoes with fresh herbs like cilantro or parsley before serving. You can also serve them on a bed of lettuce or drizzle some yogurt sauce on top.

Pairing Recommendations

Stuffed tomatoes with paneer and vegetables pairs well with a side of basmati rice, naan bread, or roti. You can also serve it with a side of cucumber raita or mint chutney for a refreshing contrast.

Storage and Reheating Instructions

Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed tomatoes with paneer and vegetables contains approximately 200 calories.

Carbohydrates

Each serving of stuffed tomatoes with paneer and vegetables contains approximately 15 grams of carbohydrates.

Fats

Each serving of stuffed tomatoes with paneer and vegetables contains approximately 10 grams of fats.

Proteins

Each serving of stuffed tomatoes with paneer and vegetables contains approximately 8 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, calcium, and iron, thanks to the tomatoes, paneer, and vegetables used in the recipe.

Alergens

This recipe contains dairy (paneer) and nuts (cashewnuts), so it may not be suitable for individuals with dairy or nut allergies.

Summary

Stuffed tomatoes with paneer and vegetables is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious option for a wholesome meal.

Summary

Stuffed tomatoes with paneer and vegetables is a flavorful and nutritious dish that is perfect for a vegetarian meal. With a delicious filling of paneer, vegetables, and spices, these stuffed tomatoes are sure to impress your family and friends. Enjoy this dish as a main course with rice or bread for a satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Stuffed Tomatoes with Paneer and Vegetables. It was a warm summer day, and I was visiting my dear friend Rani in her quaint little village in India. Rani was known for her exceptional cooking skills and had a knack for combining flavors in the most delicious ways.

On that particular day, Rani invited me into her kitchen to watch her prepare a special dish for lunch. As she gathered the ingredients and started chopping vegetables, I couldn't help but marvel at her expertise and grace in the kitchen. I watched in awe as she sautéed the onions, garlic, and spices, filling the air with the most tantalizing aromas.

As Rani worked her magic, she explained to me that she had learned this recipe from her own grandmother, who had passed it down through the generations. She told me stories of how her grandmother would spend hours in the kitchen, experimenting with different ingredients and techniques until she perfected each dish.

I was captivated by Rani's storytelling and the way she lovingly prepared each ingredient with care and precision. It was clear that this recipe held a special place in her heart, and I knew that I had to learn how to make it myself.

After the vegetables were cooked to perfection, Rani added the crumbled paneer and mixed everything together. She then carefully hollowed out the tomatoes and filled them with the flavorful mixture, topping them off with a sprinkle of fresh herbs.

As the stuffed tomatoes baked in the oven, the tantalizing smells filled the kitchen, making my mouth water in anticipation. When they were finally ready, Rani plated them beautifully and served them with a side of fragrant basmati rice.

I took my first bite of the stuffed tomato, and my taste buds were immediately transported to a world of flavors and textures. The tangy tomatoes paired perfectly with the creamy paneer and the crunchy vegetables, creating a symphony of tastes in my mouth.

I savored each bite, savoring the memories of that day in Rani's kitchen and the magical experience of learning a new recipe from a dear friend. From that moment on, Stuffed Tomatoes with Paneer and Vegetables became a staple in my own cooking repertoire, a dish that I would prepare with love and share with others.

Over the years, I have made this recipe countless times for family gatherings, dinner parties, and special occasions. Each time I prepare it, I am reminded of that summer day in Rani's kitchen, where I first discovered the joy of cooking and the power of sharing a meal with loved ones.

As I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the experiences and memories that have shaped me into the cook I am today. And I know that as long as there are fresh ingredients to be chopped, spices to be mixed, and stories to be shared, my love for cooking will continue to grow and flourish.