Stuffed Tomato with Cilantro Coconut Cream Sauce

SERVES 6

2 large fi rm tomatoes
4 small potatoes, boiled, skinned
and mashed
1 cup paneer cheese grated
¼ cup cheddar cheese grated
2 tablespoons fresh cilantro, fi nely chopped
1 tablespoon ginger, minced
1 fresh green chili pepper, minced
1 tablespoon ground coriander
Salt to taste
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon turmeric

Sauce

1 medium onion, fi nely chopped
4 cloves
4 cardamom pods crushed
1 tablespoon ginger, minced
1cinnamon stick
1 teaspoon ground coriander
1 teaspoon cumin
¼ teaspoon turmeric
½ teaspoon chili powder
1 cup coconut milk
1 cup fresh cilantro, chopped

Cut a small circle around the stem of each tomato and carefully remove the top, to make a cap. Remove the membranes and the seeds from inside each tomato.

In a medium bowl, mix together the mashed potato, paneer and cheddar cheese, cilantro, ginger, green chile, coriander, and salt.

Heat the oil in a large nonstick skillet over medium-high heat and add the cumin seeds; and turmeric, they should sizzle upon contact with the hot oil. Quickly add the potato mixture and cook, stirring, about 5 minutes. Divide the potato mixture equally among the tomatoes and

fill each one.

To make the sauce, combine all the sauce ingredients in a large, heavy-bottomed frying pan and bring slowly to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Season with salt to taste.
Add the stuffed tomatoes to the sauce, arranging them so that they stand upright in a single layer, and cook for another 5 minutes, or until the sauce is thick. Serve the tomatoes with a little sauce over the top.