Air fryer recipe · Starters
Paneer and Corn Stuffed Tomatoes
Ripe tomatoes cupping a creamy paneer-corn filling speckled with green chilli and mint.
- 20 minTotal time
- 175°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 260kcal
- 15.9 gprotein
- 11.4 gcarbs
- 17.4 gfat
- 3.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tomatoes4
- Paneer, crumbled1 cup
- Sweet corn kernels1/2 cup
- Green chilli, minced1
- Fresh mint, chopped2 tbsp
- Butter, melted1 tbsp
Method
Hollow the tomatoes
Cut a thin lid off the top of each tomato and scoop out the pulp and seeds with a spoon, leaving sturdy walls. Sprinkle a little salt inside and invert them on a plate to drain for a few minutes.
Mix the filling
Combine the crumbled paneer with sweet corn, minced green chilli, chopped mint and a pinch of salt. Lightly mash a portion of the paneer so the filling binds together.
Fill generously
Spoon the paneer-corn mixture into the drained tomato shells, mounding it slightly. Settle the reserved lids back on at an angle if you like a peek of filling.
Butter the tops
Brush melted butter over the exposed filling and tomato skins to keep them moist and add a faint sheen. Place the tomatoes upright so they hold their shape.
Air-fry gently
Air-fry the stuffed tomatoes at 175C for 14 minutes until the skins soften and wrinkle and the paneer filling is warmed through. Watch the last few minutes so the tomatoes hold together rather than collapse.
