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whole cucumber recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: vegetarian
Description
A creative main course featuring English cucumbers hollowed and stuffed with a savory paneer and spinach filling. The stuffed cucumbers are baked in a rich tomato and onion gravy until tender, offering a comforting twist on garden-fresh vegetables.
Ingredients
- 2 English cucumbers, large (about 12 inches each)
- 2 tbsp vegetable oil, divided
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 small green chili, finely chopped (optional)
- 4.2 oz fresh spinach, finely chopped
- 7 oz paneer, crumbled
- Spices: 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, 0.5 tsp garam masala, 1 tsp sea salt, 0.5 tsp black pepper
- 8.8 oz crushed tomatoes
- 1 cup vegetable stock
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare Cucumbers: Wash and trim cucumbers, then slice in half lengthwise. Use a spoon to carefully scoop out the seeds and watery center to form a trough for the filling.
- Make Paneer Filling: Heat 1 tbsp oil in a skillet over medium heat. Sauté half of the onion for 3-4 minutes until soft. Add half of the minced garlic, half of the grated ginger, and the green chili (if using), cooking for 1 minute. Stir in spinach until wilted, then add crumbled paneer and half of the spices. Cook for 2-3 minutes to combine. Set aside to cool slightly.
- Stuff Cucumbers: Evenly spoon the paneer filling into the hollowed cucumber halves, pressing gently to fill the cavities. Place the filled cucumbers in a deep, oven-safe pan.
- Prepare Tomato Sauce: In the same skillet, heat remaining 1 tbsp oil over medium heat. Sauté remaining onion until golden, about 5-7 minutes. Add remaining garlic and ginger, cooking for 1 minute. Stir in crushed tomatoes and remaining spices, cooking for 5 minutes until sauce thickens.
- Bake Cucumbers: Pour in vegetable stock and bring the sauce to a gentle simmer. Pour the sauce over and around the stuffed cucumber halves. Cover and bake in a preheated 350°F (180°C) oven for 25-30 minutes, or until cucumbers are tender.
- Serve Warm: Remove pan from oven and let rest for 5 minutes. Slice the cucumbers into 1.2 inch thick rounds. Serve warm with the tomato sauce and fresh chopped cilantro garnish.
Notes
English cucumbers are recommended due to their thin skin and fewer seeds. Field cucumbers should be peeled first for best results. For meal prep, prepare the filling and sauce up to two days in advance. Store leftovers in an airtight container for up to 3 days; reheating gently will soften the cucumbers further. Avoid freezing this dish as cucumbers become mushy after thawing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: bake
- Cuisine: indian
Nutrition
- Serving Size: 1 cucumber half
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg