Name: Baked Tomato kheema recipe by Sana Tungekar at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 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

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

Ingredients Serving: 4

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

Instructions

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

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