Bharwa Achari Tamatar

Slice a lid from each tomato and scoop out the pulp without piercing the shell. Chop the pulp and keep it aside.

Heat 10 ml oil and cook the onion and ginger until soft. Add the tomato pulp and cook until its excess moisture evaporates.

Add mashed potato, paneer, roasted gram flour, 10 g of Bharwa Achari Masala and salt. Cook for two minutes, turn off the heat and mix in coriander.

Cool the filling slightly, taste and adjust the salt if required, then fill the tomato shells and replace the lids.

Brush the tomatoes with the remaining oil and bake at 190°C for eighteen to twenty-two minutes, or cook covered in a greased heavy pan on low heat.

Rest for five minutes before serving so the softened tomatoes remain intact.