Stuffed Tomatoes, Filled With Goodness

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It sure is mouth-watering! Ain’t it? Well, here’s something amazing you can do with tomatoes. Stuff them up with paneer and dry fruits, which, when cooked will become soft and gooey with a tasty bit of paneer in every spoon. You must make stuffed tomatoes, because they are appealing to both – sight and taste. Also, you will feel ecstatic when the dish turns out well.


  • 5-6 red ripe tomatoes for filling
  • 4-5 tomatoes for gravy
  • 200 gm paneer
  • 3 onions
  • Fine chopped green chilli and fresh coriander
  • Ginger and garlic cloves
  • 1 tsp each of cumin seeds, khas-khas, coconut powder and white sesame seeds
  • Half cashews and raisins soaked
  • Salt, red chilli powder, dhania powder, turmeric and garam masala
  • Fresh cream and curd


  • Take whole red tomatoes and empty them from inside. Keep aside the tomato pulp and juice for making curry.


  • To a big mixer, add diced tomatoes, onions, green chilli, ginger-garlic, cumin seeds, khas-khas, coconut powder, white sesame seeds, broken cashews and solid tomato pulp.


  • Blend to achieve a rich thick paste with the goodness of all ingredients.
  • Add oil to a heated kadhai and feed the paste to it.
  • Cover with a lid and cook on high for 10 minutes.
  • In the meantime, grate paneer, and to it add freshly chopped coriander.
  • Use salt, red chilli powder and garam masala for taste. Mix well.
  • Check on the gravy. If the water has dried, it has cooked. Add spices to suit your taste.
  • With a hint of fresh cream and curd, the gravy will become suppler. My tip: add 1 tbsp. sugar for that authentic taste.
  • Cover and let cook for another 5-10 minutes.
  • Take your tomatoes and start filling with paneer. Don’t forget to hide some cashews and raisins inside!


  • Add water to the gravy as much to keep it thick. Give it a boil.
  • Now, add tomatoes and cover the pot. Shut off the gas after 5 minutes.


  • Tease a tomato with the knife to see whether it has softened.
  • Season with grated paneer, dry fruits and coriander. Serve hot.