If you adore bold flavors wrapped in a vibrant, colorful package, then this Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe is an absolute must-try. Juicy tomatoes are hollowed out and generously filled with a delectably spiced mixture of paneer and boiled potatoes, enhanced by crispy cashews and sweet raisins. What makes this dish shine is its versatility—you can prepare it crisp and caramelized in an air fryer or gently cook it stovetop for a more traditional approach. This recipe is an irresistible way to enjoy comforting vegetarian cuisine that bursts with textures and tastes at every bite.

Ingredients You’ll Need

The image shows six hollowed-out tomato halves lined up on a smooth dark surface. Each tomato half is bright red with a shiny, moist inside where seeds and pulp have been removed. The outer skin is smooth and firm, while the inside has a textured, slightly wet look. The tomatoes are arranged in two rows of three, all facing upward, showing their hollow centers. The overall look is fresh and ready to be filled or used in cooking. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each element brings something unique: from the fresh, tangy tomatoes and creamy paneer to the subtle warmth of aromatic spices and the crunch of nuts, all combined to create a harmony of flavors you’ll want to revisit often.

Tomatoes (medium): The natural vessel providing juicy, tangy flavor and a vibrant red color that makes the dish visually inviting.
Cooking oil: Used to sauté spices and coat the tomatoes for perfect cooking, adding richness and moisture.
Chopped Coriander or Cilantro: Fresh herbaceous notes that brighten the overall taste at the end of cooking.
Paneer (cottage cheese) or Tofu (grated): This provides a soft, creamy texture that balances the potatoes and absorbs all the delightful spices.
Boiled Potato (grated): Adds warmth and heartiness while ensuring the stuffing is satisfying and comforting.
Raisins: Little bursts of sweetness that contrast beautifully with the savory spices.
Cashews (chopped): For a lightly crunchy texture and buttery notes enhancing the mouthfeel.
Oil or Ghee: The fat that carries and elevates the flavors of the spices and filling.
Cumin seeds (Jeera): Earthy and nutty spice that is toasted to release its aroma.
Asafoetida (Heeng): Optional but adds a subtle depth and savoriness to the stuffing.
Green chilli (chopped): For a gentle kick of heat that livens up the dish.
Ginger paste: Adds sharp, refreshing warmth.
Turmeric (Haldi): Earthy color and a gentle bitterness for balance.
Red chilli powder: Adds vibrant color and spicy warmth.
Coriander powder: Mild citrusy flavor to tie spices together.
Garam Masala: The spice blend that gives complexity and complexity to the dish.
Salt: Enhances all the flavors harmoniously.
Optional gravy ingredients: Include extra tomatoes, cashews, and spices to make a luscious gravy to elevate the presentation and taste even further.

How to Make Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe

Step 1: Preparing the Spiced Filling

Start by heating ghee or oil in a non-stick pan—this is where the flavors really start to build. Toss in cumin seeds, asafoetida if using, fresh ginger paste, and chopped green chillies. As the cumin begins to pop, add turmeric, red chilli powder, and coriander powder—this combination creates a fragrant, spiced base. After just 30 to 40 seconds of sautéing, add in chopped cashews and raisins. The cashews add crunch while the raisins provide a delightful surprise of sweetness that complements the spices beautifully. Then stir in grated boiled potatoes and paneer, sprinkle salt and garam masala, and mix in some fresh coriander. Cook this harmonious mix for a few minutes so the flavors meld beautifully. Remember to let this stuffing cool completely before stuffing the tomatoes—it makes the process neater and allows the flavors to mingle.

Step 2: Hollowing Out the Tomatoes

While your filling cools, gently wash and pat dry your tomatoes. Slice the tops off each tomato, and if any are tall or uneven, trim a small slice from the bottom to ensure they stand upright—stability matters when baking or frying. Carefully use the tip of a knife to hollow out each tomato, making sure you don’t pierce the bottom, so the stuffing stays in perfectly. For larger tomatoes, you can even halve them before hollowing with a spoon and knife—either way works beautifully depending on the tomatoes you have.

Step 3: Stuffing and Cooking Your Tomatoes

Now for the fun part—stuff each tomato generously with your cooled paneer and potato filling. At this point, you can choose your cooking adventure: air frying or stovetop. For the air fryer method, preheat your air fryer to 180°C (360°F) for about 3 to 4 minutes. Meanwhile, brush the stuffed tomatoes with a little oil or ghee to promote a crisp, wrinkly exterior. Place them carefully in the air fryer basket and cook for around 12 to 14 minutes, remembering to brush on more oil halfway through. The tomatoes will turn tender with slightly wrinkled skin, giving you a perfect bite. If stovetop is your preference, simply place the stuffed tomatoes upright in a deep pan, cover, and cook on low heat, turning occasionally to evenly soften and cook through. Both methods yield deliciously satisfying results—you truly can’t go wrong!

How to Serve Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe

The image shows six bright red stuffed tomatoes arranged in a shallow white ceramic dish with a handle on a white marbled surface. Each tomato is plump and glossy, filled with a yellow and green textured stuffing that looks like mashed vegetables and herbs. The tomatoes sit in a smooth, rich orange sauce that partially covers their bases and is sprinkled with small pieces of chopped green herbs, adding a fresh touch of color. The close-up shot highlights the shiny, moist surface of the tomatoes and the creamy thickness of the sauce around them photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is key when serving, so sprinkle a handful of fresh, chopped coriander right before serving. You might also consider a few toasted cashews on top for an added bit of crunch. A drizzle of cooling yogurt or a squeeze of lemon juice can brighten the richness of the filling and balance the spices.

Side Dishes

This dish pairs wonderfully with aromatic basmati rice or a warm, fluffy chapati. For a lighter meal, serve it alongside a crisp cucumber and tomato salad dressed with lemon and chaat masala for a cool, tangy contrast.

Creative Ways to Present

Want to impress your guests or family? Serve the stuffed tomatoes on a bed of fragrant rice or spoon over a smooth tomato-based gravy made from the optional ingredients listed in the recipe. Adding a dollop of raita or a side of pickled vegetables can turn this simple dish into a restaurant-worthy experience. Using colorful heirloom tomatoes not only looks stunning but adds subtle variations in flavor that delight the palate.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep the stuffing moist by sprinkling a little water inside before reheating, or cover with a damp paper towel to avoid drying out.

Freezing

While you can freeze the stuffed tomatoes, it’s best to freeze the filling separately for the best texture. Place the filling in a freezer-safe container or bag for up to one month. When ready to serve, thaw the filling and stuff fresh tomatoes before cooking to preserve fresh flavors and texture.

Reheating

Reheat these tomatoes gently in a microwave or on the stovetop with a covered pan to keep the moisture intact. In an air fryer, reheat at a lower temperature for a few minutes until warmed through. Avoid overheating to maintain the soft yet structured texture of the tomatoes and filling.

FAQs

Can I use tofu instead of paneer in this recipe?

Absolutely! Tofu is a fantastic substitute for paneer, especially if you prefer a vegan version. Be sure to press and grate the tofu well and adjust seasoning to your taste since tofu can be milder in flavor.

Is it necessary to use an air fryer to cook the stuffed tomatoes?

Not at all! While the air fryer provides a deliciously crisp exterior, cooking them on a stovetop pan is an excellent alternative that results in tender, flavorful tomatoes with a slightly different texture.

Can I make this recipe spicy?

Yes, you can easily adjust the heat by increasing the amount of green chilli or red chilli powder in the stuffing. Just keep a balance so the spices complement rather than overpower the dish.

What other vegetables can I use as a stuffing base?

Mashed or grated carrots, peas, or even finely chopped bell peppers work beautifully. You can also experiment with paneer blends mixed with spinach or mushrooms for an exciting twist.

Is it okay to use larger or different types of tomatoes?

Definitely! Larger tomatoes might require halving before hollowing, and different varieties such as Roma or heirloom tomatoes offer unique flavors and textures—just adjust cooking times accordingly.

Final Thoughts

This Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe is a fantastic culinary adventure that brings together simple ingredients and transforms them into a dish that feels both special and comforting. Whether you’re cooking for family, friends, or just indulging yourself, this recipe is sure to warm hearts and satisfy taste buds. Give it a try—you might just find a new favorite to cook over and over again!

Stuffed Tomatoes with Paneer and Potatoes (Air Fryer and Stovetop Recipe) Recipe