6 plum tomatoes
1 large yellow onion finely diced
2 teaspoon salt
2 teaspoons Kashmiri red chili powder
½ teaspoon garam masala
1 cup paneer gratted
¼ cup dhaniya finely chopped
2 tablespoons oil
¼ teaspoon turmeric
1/8 teaspoon hing (optional)
1/4 cup dhiniya finely chopped for garnish (optional)
Method Step 1: Prep the tomatoes Cut the tomatoes in half and partially scoop out the inside and reserve.
Step 2: Stuffing In a medium bowl add onion, paneer , salt, red chili powder, turmeric, garam masala and dhaniya and mix well.
Fill the hallowed tomatoes with the stuffing. You can use a spoon or fill them with your hands like my mom does. Press down on the filling gently so you can stuff more inside each tomato.
Step 3: Cook the stuffed tomatoes
Heat the oil in a large frying pan. and allow them to splutter. Add hing and lower the heat.
Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes.
Note: Depending on the size of the tomatoes and the heat level you use, it may take up to 10 to 12 minutes to cook the tomatoes. Cook them just until you can easily cut through each one with a fork. Garnish with remaining cilantro and enjoy with paratha.