Baked Tomato kheema | How to make Baked Tomato kheema

By sana Tungekar  |  29th May 2016  |  
4 from 4 reviews Rate It!
  • Baked Tomato kheema, How to make Baked Tomato kheema
Baked Tomato kheemaby sana Tungekar
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About Baked Tomato kheema Recipe

A starter and main dish, tomato stuffed with chicken kheema with pepper seasoning, dressed with fresh cucumber, fresh corn and tomatoes

Baked Tomato kheema is an aromatic, flavorful and delicious dish which is very much popular in Mughlai. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Baked Tomato kheema is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Baked Tomato kheema at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 25 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Baked Tomato kheema by sana Tungekar in step by step with pictures so you can easily learn how to cook the perfect Baked Tomato kheema at your home without any difficulties. Baked Tomato kheema is one of the representative dishes of Mughlai which you can serve in any special occasions.

Baked Tomato kheema

Ingredients to make Baked Tomato kheema

  • Take 6 tomatoes ripe but firm
  • 250 grams chicken Kheema
  • 1 tbsp ginger garlic paste
  • Salt to taste, 1 tsp pepper
  • Half tsp garam masala powder (cinnamon, cloves, badi elaichi, pepper corn)
  • Cumin and coriander powder
  • Fresh sweet corn to dress the dish
  • Baby onions optional for garnish
  • green chillies chopped a spoon in kheema (optional)
  • Cheese grated 1/2cup
  • coriander leaves
  • cucumber

How to make Baked Tomato kheema

  1. Wash tomatoes (select thick and round tomatoes).
  2. Wash chicken kheema, strain water and pressure cook with ginger garlic, salt - pepper and garam masala for 10 minutes.
  3. Let it cool and keep aside. Sprinkle cumin, coriander powder and mix well.
  4. Add some fresh coriander to kheema.
  5. Now scoop out the pulp and juice from the tomatoes.
  6. Fill kheema in tomato shell. Keep them ready to bake, sprinkle grated cheese.
  7. Preheat oven on 180 degree for ten minutes then keep the stuffed tomatoes on 200 degrees for 15 to 20 minutes.
  8. Bake some onion pieces along with the tomato for garnish.

My Tip:

Scoop the tomatoes with a spoon. Take firm but not raw tomatoes. Vegetarians can use paneer instead of Kheema. Dress the dish with tomatoes and cucumber and boiled corn as shown in the picture

Reviews for Baked Tomato kheema (4)

Manisha Shukla2 years ago

Too good dear.

vivek patel2 years ago


Sukhmani Bedi2 years ago


sana Tungekar2 years ago