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Chickpea Paneer Stuffed Tomato Quarters

Recipe by
Total Time:
45-60 minutes
Rated 3 based on 100 votes
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 3 - firm medium, same sized Tomatoes
  • 1/2 cup - salad leaves, chopped finely
  • 5-6 - whole green fresh salad leaves
  • 1/2 cup - Spring onion greens finely chopped
  • 2 tbsp - grated Paneer
  • 1 tbsp - thinly sliced Lemon rind
  • For filling:
  • 1 cup - chickpeas, soaked overnight
  • 1/4 cup - grated Paneer
  • 1 Onion - finely chopped
  • 2-3 - Garlic flakes, crushed finely
  • 1 inch - ginger, grated
  • 3-4 - green chillies, finely chopped
  • 2 tbsp - tahini sauce
  • 1 tsp - soya sauce
  • 1 tsp - Lemon juice
  • salt to taste
  • 1 tbsp - oil

How to Make

  • For filling:
  • Pressure cook chickpeas in plenty of water till they become very soft. (6-7 whistles)
  • Remove it, drain and grind to a coarse paste before keeping it aside till required.
  • Heat oil in a heavy pan, add ginger, garlic, green chillies and stir for a minute.
  • Add onions, stir fry till it turns light pink and becomes transparent.
  • Add chickpea paste, sauces, lemon juice, salt and stir gently.
  • Cook it on low heat, till paste forms a soft lump.
  • Keep it aside to let it cool.
  • Make a vertical slit in, scoop out inside very carefully.
  • Take care not to damage the shell of the tomatoes.
  • Gently stuff the chickpea mixture into each tomato with a small spoon.
  • Chill stuffed tomatoes for 15-20 minutes or till required.
  • Just before serving:
  • Spread out the whole salad leaves on a serving plate.
  • Cut each tomato carefully into 4 quarters (vertically).
  • Press pyramidal mixture inside to make a slight depression.
  • Garnish with chopped leaves, spring onion, greens, lemon rind, grated paneer. Serve chilled.