PREPARATION

1. Take 600 grams tomatoes and cut it’s sides.

2. Scoop out all the pulp from the tomatoes.

3. Keep this pulp aside as we will be using this to make the gravy.

4. Heat 2 tablespoons oil in a skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 2 - 3 minutes.

5. Then, add 140 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 120 grams tomato pulp, 1 tablespoon green chili and mix it well.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon garam masala and mix it well.

9. Add 400 grams grated paneer and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Remove it from heat.

12. Take the tomato and fill it with paneer mixture.

13. Place it in a baking dish.

14. Add some mozzarella cheese on top of it.

15. Preheat the oven to 430°F/220°C. Bake for about 20 minutes or until the cheese is melted.

16. Remove it from oven.

17. Garnish with coriander.

18. Serve.