Remove the seeds from inside the tomatoes by cutting a thin slice from the top of each tomato.
Prepare the filling by mixing all the ingredients together. Fill each tomato with the filling.
To prepare the gravy:
Heat the cream and mix the remaining ingredients all on low flame.
Add 2 tbsp. of water and stir gently to obtain a thick creamy sauce. Once the sauce is hot, add the tomatoes which are filled with the paneer and keep in the sauce and continue to boil only for 2-3 minutes, covering with a lid so that the tomatoes cook slightly in the steam.
Tastes good with dinner rolls.
Bawarchi of the Week
Anamika Sharma's mission is to spread the love for Indian cooking to all those who wrongly think it's too difficult.