Keto Paneer Stuffed Tomatoes
Baked until tender
- Time
- 35 min
- Serves
- 2
- Calories
- 280 kcal
- Protein
- 18 g
About this recipe
Tomatoes hollowed and stuffed bridge the gap between appetizer and light main, and this North Indian version respects the tomato's acidity while celebrating paneer's mild, creamy character. Crumbled paneer soaks up the aromatics—cumin seeds, green chili, cilantro—so every bite tastes seasoned throughout, not just on the surface. At 7 grams of net carbs, the tomato itself is the only carb contributor, and it's every bit worth it for the structural satisfaction.
The key is not overcrowding the pan when you bake these. Give them room so they bake evenly and the paneer sets properly. Ghee's rich, nutty flavor bonds with the paneer and spices; if you only have butter, it works but lacks that toasted complexity. These are best eaten warm, within a few hours of baking, as they tighten slightly once cooled. Serve two per person as a starter, or three with a grain-free flatbread and raita for a complete meal.
Ingredients
Quantities for 2 servings.
Method
- 1Preheat oven to 375°F. Cut tops off tomatoes and scoop out seeds and pulp, reserve shells.
- 2Heat ghee in a pan, toast cumin seeds for 30 seconds, add onion and cook for 2 minutes.
- 3Add green chili and cook for 1 minute, then fold in crumbled paneer, cilantro, salt, and pepper.
- 4Cook for 3 minutes until paneer is warmed through, then remove from heat.
- 5Stuff each tomato shell with paneer mixture, place in a baking dish.
- 6Bake for 20-25 minutes until tomatoes are tender and filling is cooked through.
