Any stuffed vegetables makes the dish look exotic. When a vegetable is stuffed with filling, the choice of the filling is unlimited. And there are so many vegetables that can be used to hold the filling or stuffing.
For the Sunday lunch I decided to make stuffed tomatoes with a red spicy gravy. Stuffing will be with paneer or cottage cheese and some boiled potatoes to bind it together.
The tomatoes may be either grilled in the pan or in an oven after it is stuffed with the filling. The choice is yours, both are fine and tastes good.
I grilled the tomatoes in a grill pan as my oven was out for servicing and I have made any baked dishes in a while.
Scooping out the insides of tomatoes must be done carefully and it is better to choose firm but ripe tomatoes for this. The scooped out part can be used in the gravy.
The protein-packed paneer filling is a healthier option instead of the traditional potato-pea stuffing. I have also omitted the use of cream in the gravy. Used some boiled potatoes to just bind the crumbled paneer together.
Serve this with any Indian flatbread or pulao.