Indian Stuffed Tomatoes

Directions

Wash the tomatoes well and pat dry with a paper towel. Use a sharp knife to slice off the tops of the tomatoes - like a thin cap. Discard this portion. Scoop out the pulp and seeds and keep aside for later use.

Mash the Boiled potatoes, paneer and capsicum well, add black pepper, salt and red chilli to taste in it.

Fill the corn mixture into the tomatoes and press down to pack well.

Heat a deep pan on medium heat and add 3 tbsps of cooking oil to it. When the oil is hot, add the cumin seeds and fry until spluttering stops.

Now add the chopped onion and fry until soft. Add the garlic and fry until soft.

Now add the tomato pulp that was earlier kept aside. Add all the spices. Fry this masala for 3 to 5 minutes, stirring often.

Season with salt as desired, stir well.

Now gently put the tomatoes in the gravy and cover the pan for 10 minutes. Now remove cover and allow the tomatoes to fry a little more. When the skin starts to look slightly wrinkled the tomatoes are done. Turn off the heat, remove the tomatoes onto a plate and serve.

Garnish with Fresh coriander.