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
Srikrupa is a food enthusiast who aims to preserve the culinary tradition of India through her interesting blog.