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Baked Tomato kheema

Sana Tungekar
25 minutes
Prep Time
25 minutes
Cook Time
4 People
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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

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Mughlai
  • Pressure Cook
  • Baking
  • Main Dish

Ingredients Serving: 4

  1. Take 6 Tomatoes ripe but firm
  2. 250 grams Chicken Kheema
  3. 1 tbsp ginger garlic paste
  4. Salt to taste, 1 tsp pepper
  5. Half tsp garam masala powder (cinnamon, cloves, badi elaichi, pepper corn)
  6. Cumin and coriander powder
  7. Fresh sweet corn to dress the dish
  8. Baby onions optional for garnish
  9. Green chillies chopped a spoon in kheema (optional)
  10. Cheese grated 1/2cup
  11. Coriander leaves
  12. Cucumber


  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.

Reviews (4)  

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Manisha Shukla
Manisha Shukla   Feb-05-2017

Too good dear.

vivek patel
vivek patel   Aug-04-2016

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