The recipe I have prepared for you today is rooted in the ancient traditions of Indian culinary arts. In this regard, the dish has its own unique name - tamatar paneer malay, which has been invariably used for centuries. And, as is typical of Indian cuisine, the recipe itself has never changed. If we approach the name in our way, it will mean fried tomatoes with cheese.

Ingredients for the dish are used only natural, preferably independently grown and cooked at home. In India, this is the only approach applied to products.

It is better to choose medium-sized tomatoes for the dish, with a fragrant smell. Unfortunately, we often come across watery and tasteless tomatoes in our stores. So it's best to take some time to find good promoters. Another ingredient in the dish is milk, which is called paneer in India. We got acquainted with its preparation technology earlier.

Tamatar paneer malay turns out to be very tasty, tender and satisfying. And, as it should be for an Indian dish, the recipe is completely balanced in terms of nutrients.

Ingredients:

- paneer (homemade cheese) 450 g

- tomatoes 700 g (8-10 pcs)

- vegetable oil 3 tablespoons

- cumin seeds 2 teaspoons

- turmeric 1 teaspoon

- homemade sour cream 150 ml

- fresh herbs (cilantro or parsley) 1 bunch

- salt 2 teaspoons

- ground black pepper ½ teaspoon

Output of the finished dish: 900 g.

Cooking time: 40 minutes.

Tamatar paneer malay (fried tomatoes with cheese) - vegetarian Indian recipe with photo

1. If you have already prepared a paneer, then you can move on. If it is not yet there, then we return to the cooking recipe.

We wash the tomatoes and greens. Cut the paneer into large enough cubes (about 2.5 cm on each side). Cut the tomatoes into 8 slices. If the fruits are small, then you can cut it into 6 pieces.

1. Preheat a skillet over medium heat. Add oil to it, heat it up. We send the cumin seeds there and fry them until dark in color for 30 seconds. We make the fire maximum and put tomato slices in the pan. We need them to be fried from all sides, and not stewed in their own juice. Therefore, we turn the tomatoes over quickly but carefully.

All actions are performed over high heat, so be careful when you start putting tomatoes in the pan. Their juice will splatter when it comes into contact with hot oil. Do not burn yourself.

When the tomatoes are browned, you can add the cheese cubes and stir gently to keep the tomato slices and paneer from falling apart.

1. Add salt, black pepper and turmeric to the pan. Mix everything again and continue to fry over high heat for 2-3 minutes. At the very end, you can evenly pour sour cream over the contents of the pan.

No matter how many times I cook tamatar paneer malay, this dish is absolutely always delicious. You can also add some cauliflower or green peas to add some flavor. Additional ingredients should be steamed beforehand. They can be placed in a dish along with the paneer. And I love to serve fried green beans with this recipe.

Before serving, be sure to decorate the dish with fresh herbs.

Bon Appetit!

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Cooking method

PREPARATION: 1. A pinch of cumin seeds and a pinch of mustard seeds, heat in a tablespoon of ghee oil. Heat until the mustard crackles and begins to emit a pleasant nutty flavor. 2. Cut the head of the Adyghe cheese (or paneer) into cubes, fry in oil with spices for 5-7 minutes. Add a teaspoon of black salt (you can use regular). 3. Chop two peeled tomatoes. Add to cheese. Add heat and fry for five minutes. Make sure not to burn. 4. After 5 minutes. Reduce heat, cover, simmer for another 5 minutes. Then add half a can of green peas. In the original, the peas are fresh, but in our case canned green peas will also work. 5. Turn off the heat, let the dish cool slightly. Then add three tablespoons of low-fat sour cream, stir gently. If you add sour cream earlier, then under the influence of high temperature, it will curl up and exfoliate, which will spoil the appearance and the taste of the dish will deteriorate.

1. Wash the tomatoes, dry with a paper towel and cut off the cap. Take out the seeds inside with a teaspoon so that a "cup" remains. Turn the tomato, cut side down, and let it sit for 5 minutes to drain all the liquid.
2. Grate the cheese on a coarse grater, and the peeled garlic cloves on a fine grater or chop the garlic with a garlic press.
3. Combine cheese and mayonnaise.
4. Stir the cheese mass and fill the tomatoes with it.
5. Garlic and cheese stuffed tomatoes, garnish with a fresh sprig of parsley.

This simple and delicious tomato and cheese appetizer is perfect for a festive table and for evening gatherings. If desired, according to this recipe, you can use fried eggplant or zucchini rings instead of tomatoes, and add boiled chopped eggs to the filling.

Ingredients:

• Russian cheese - 200 g
• Tomatoes - 4 pcs.
• Garlic - 2 cloves
• Mayonnaise - for dressing
• Greens - for decoration

Cooking a tomato and cheese snack:

1. Wash the tomatoes, dry with a paper towel and cut across into circles about 5-6 mm thick.
2. Grate the cheese on a fine grater, peel and crush the garlic using a press.
3. Place the tomatoes on a flat serving dish and season with garlic.
4. Make a mayonnaise mesh on top and sprinkle everything with cheese shavings.
5. Garnish the tomato and cheese snack with fresh herbs.

A simple recipe for a tomato and cheese appetizer is simply prepared, and it turns out not only delicious, but also original. The dish will decorate any table on weekdays and holidays.

Ingredients:

• Tomatoes - 2 pcs.
• Sour cream - 2 tablespoons
• Hard cheese - 80 g
• Eggs - 1 pc.
• Garlic - 3 cloves
• Black and red ground pepper - a pinch
• Ground paprika - a pinch
• Salt to taste

Cooking fried tomatoes with cheese:

1. Wash the tomatoes, dry and cut into slices.
2. Peel the garlic, pass through a press and mix with salt, paprika, red and black pepper. Rub the tomatoes with this mass.
3. For batter, beat eggs with sour cream and add cheese, finely grated cheese.
4. Dip the tomato circles in the cheese batter and place in a well-heated skillet with butter.
5. Fry the tomatoes until golden brown on both sides. At the same time, keep in mind that the cheese in the pan melts and spreads a little. But that's okay, because then it will harden, and the fried tomatoes will look beautiful on the plate.
6. Serve the fried tomatoes with cheese, both cold and hot.

The tomato is wonderful not only fresh, but also baked. If you fantasize a little, add cheese to the tomatoes, flavor with garlic, you get a perfect combination and an excellent baked dish.

Ingredients:

• Tomatoes - 8 pcs.
• Cheese - 120 g
• Olives - 1 tbsp
• Vegetable oil - 1 tablespoon
• Dried basil - 2 tsp

Cooking tomatoes with cheese in the oven:

1. Wash the tomatoes, dry and cut off the tops to make the caps. Use a spoon to gently remove the pulp from each fruit.
2. Cut the olives into rings, chop the feta cheese by hand or chop finely and mix the food with the chopped basil.
3. Fill the tomatoes with the prepared mixture and cover with lids.
4. Place the fruits on a baking sheet so that they do not turn over. Drizzle lightly with oil and place in a heated oven to 180 ° C for 20 minutes.

National classic Italian appetizer - Caprice. She is known all over the world. The main and only ingredients of the appetizer are tomatoes with Mozzarella cheese, and, of course, greens!

Ingredients:

• Tomatoes - 6 pcs.
• Mozzarella - 150 g
• Basil - 2-3 sprigs
• Extra virgin olive oil - 4-5 tbsp.
• Salt to taste
• Ground black pepper - to taste
• Balsamic vinegar - a few drops

Cooking Caprese:

1. Wash the tomatoes, dry and cut into slices 6-7 mm thick.
2. Remove the mozzarella from the brine and cut into round slices as thick as tomatoes.
3. Gently arrange the meaty tomato slices in a circle on a plate, alternating with the mozzarella slices.
4. Season with salt and pepper to taste, drizzle with vinegar and olive oil.
5. Wash the basil, dry it, tear off the leaves from the branches and put them on a snack.

A hearty and tasty option for breakfast sandwiches - bruschetta with tomatoes and cheese. Combination of mozzarella with garlic, tomatoes and toasted bread crust.

Ingredients:

• Baguette - 4 slices
• Tomatoes - 4 pcs.
• Garlic - 1 clove
• Mozzarella - 50 g
• Olive oil - 1 tsp for the filling, 1 tsp. for greasing bread
• Balsamic vinegar - 1/2 tsp
• Basil - 1 fresh sprig
• Salt - a pinch
• Pepper - 1 pc.

Cooking bruschetta with tomatoes and cheese:

1. Brush slices of bread with olive oil, put on a baking sheet and place in a preheated oven to 180 degrees for 5-7 minutes.
2. Wash the tomatoes, dry and cut into thin slices.
3. Cut the mozzarella into 5 mm slices like tomatoes.
4. Peel, chop and mix the garlic with oil and vinegar.
5. Put slices of cheese on the toasted bread, on top of the tomato rings, brush them with garlic sauce and sprinkle with chopped basil.
6. Return the bruschetta to the oven and continue baking for 5 minutes at 180 degrees.

The peculiarity of the tomato, cheese and egg salad is its extraordinary lightness and tenderness combined with the juiciness of fresh tomatoes. The salad is dressed with mayonnaise, which, if desired, can be replaced with natural yogurt or sour cream.

Ingredients:

• Tomatoes - 4 pcs.
• Eggs - 4 pcs.
• Hard cheese - 150 g
• Mayonnaise - 4 tablespoons
• Garlic - 2 cloves

Cooking salad with tomatoes, cheese and eggs:

1. Boil the eggs, hard-boiled, for 10 minutes, until they are cool over medium heat. Then peel them off. Cut the whites into cubes and mash the yolks with a fork into small crumbs.
2. Wash, dry and cut the tomatoes into small cubes, removing the stalk attachment points.
3. Cut the cheese into large strips.
4. Peel the garlic and chop finely with a sharp knife.
5. Stir the yolk with the garlic and mayonnaise.
6. Combine tomatoes with cheese and egg white, season with garlic sauce and stir. Garnish the salad with fresh herbs before serving.

Original pies with tomatoes and cheese in the most delicate crispy dough. They turn out to be simply delicious, unusual and tasty.

Ingredients:

• Flour - 3 tbsp.
• Water - 250 ml
• Refined vegetable oil - 4 tablespoons
• Salt - 1 tsp v
• Sugar - 1 tsp
• Tomatoes - 5 pcs.
• Cheese - 200 g
• Greens - a bunch
• Garlic - 2 cloves

Cooking pies with tomatoes and cheese:

1. Pour salt, sugar and boiling water into a bowl. Stir until the food is completely dissolved and add the oil.
2. Gradually introduce the sifted flour in small portions.
3. Knead a thick, homogeneous elastic dough, cover it with a towel and leave for 20 minutes.
4. Cut the washed tomatoes into 0.5 cm thick circles.
5. Grate the cheese, finely chop the greens, and pass the garlic through a press. Combine the products and rub the tomatoes on both sides with this mixture.
6. Roll out the rested dough in a layer 3-4 mm thick and place the tomato circles at a short distance from each other.
7. Cover the filling with the second part of the rolled dough and use a glass to cut out the pies.
8. Pinch the edges of the patties to prevent them from opening during frying.
9. Pour vegetable oil into a deep fryer and carefully put the pies in it, which fry on both sides until golden brown and golden brown.

Lavash envelopes in a pan with cheese and tomatoes - beautiful and delicious pies. They are quite satisfying, they look appetizing and are perfect for a quick breakfast.

Ingredients:

1. Thin lavash - 2 sheets of 15x30 cm
2. Cheese - 60 g
3. Tomatoes - 1 pc.
4. Eggs - 1 pc.
5. Salt to taste
6. Ground black pepper - to taste
7. Vegetable oil - for frying

Making envelopes from pita bread with cheese and tomatoes:

1. Grate the cheese on a medium grater. Wash greens and chop finely. Wash the tomato, dry it and cut it into small cubes. Combine all foods and stir.
2. Cut the pita bread into pieces of the desired size and put the filling in the center. Tuck it up in any convenient way: with an envelope, a triangle, a straw, so that the filling is inside.
3. Beat the egg with a fork, season with salt and pepper.
4. Dip the stuffed pita bread into the egg mass so that it is completely immersed.
5. Place the pita envelopes in a well-heated skillet with vegetable oil.
6. Fry pita bread envelopes with cheese and tomatoes over medium heat on each side until golden brown.

Video recipes:

Tomato appetizer with egg and cheese.

Tomato appetizer with cheese, garlic and herbs.

• Article

Fried tomatoes in cheese batter are a great snack for any occasion or celebration. You can cook such a dish for a family dinner to surprise your family, or you can serve it on a festive table - then the guests will leave you only compliments. We offer a step-by-step recipe with a photo at home. So fragrant, delicious and mouth-watering - it is simply impossible to resist.

Ingredients:

• tomatoes - 2-3 pcs.;
• hard cheese - 75 g;
• sour cream - 1 tbsp. l .;
• chicken eggs - 1 pc .;
• salt, pepper - to taste;
• dried garlic - 2 pinches;
• vegetable oil - for frying.

How to cook fried tomatoes in batter

Wash the tomatoes and cut them into thin slices. It is advisable to use dense, meaty tomatoes so that a lot of juice does not stand out when cutting. Dense tomatoes will also hold their shape well after browning.

Sprinkle the tomato mugs with salt, pepper and dried garlic to taste. Use any spices that you like. Dried basil and ground paprika are ideal for this recipe.

Prepare the batter: drive one chicken egg into a bowl and add sour cream.

Grate hard cheese and mix. Cheese batter can be lightly salted. The batter should be thick. In this form, it will not drain off the tomatoes very quickly.

Take turns to dip the tomato slices into the cheese batter.

Heat oil in a frying pan, immediately put tomatoes in batter. Fry the tomato on both sides for 2-3 minutes.

Ready-made fried tomatoes in cheese batter can be served immediately or later, when they cool down, it will still be delicious. What's hot, what's cold - a snack anywhere. Tomatoes turn out to be ruddy and with a grumpy crust, you just lick your fingers.

Enjoy your meal!