You are here: Home > Course > Main Course > Casseroles and Bakes > Stuffed Tomato with Rice and Paneer Stuffing Stuffed Tomato with Rice and Paneer Stuffing by Tarla Dalal A rare combination of tomatoes with dry fruits. The rich dry fruit stuffing is assembled in tomato shells and baked till the shells are soft and moist to bite into. If using large tomatoes, cut them lengthwise and scoop the halves to stuff the mixture. 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Close 21 Jan 2010 This recipe has been viewed 21607 times Stuffed Tomato with Rice and Paneer Stuffing recipe - How to make Stuffed Tomato with Rice and Paneer Stuffing Tags Casseroles and BakesBakedOven Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings Show me for servings Ingredients 4 medium sized firm tomatoes1 tbsp oil1/2 cup finely chopped onions1 tbsp finely chopped garlic (lehsun)1/2 cup steamed rice (chawal)1/2 cup grated paneer (cottage cheese)1/4 cup chopped mixed nuts (cashewnuts and almonds)3 tbsp raisins (kismis)2 tbsp tomato puree2 tbsp chopped parsley1/2 tsp baharat1/2 tsp turmeric powder (haldi) salt to taste1/2 tsp sugar2 tbsp grated processed cheese for the topping oil for greasing Method Main procedureCut the tops off the tomatoes and scoop out the pulp. Keep both the tomatoes and the pulp aside.Heat the oil in a pan, add the onions and garlic and sauté till the onions turn translucent.Add all the remaining ingredients including the tomato pulp and sauté for 5-6 minutes.Fill the scooped tomatoes with the above mixture and top with the cheese.Grease the outer surface of the stuffed tomatoes with the oil.Arrange the stuffed tomatoes on a greased baking dish and bake in a pre-heated oven at 200ºc (400ºf) for 5-7 minutes or till the cheese melts.Serve hot.