Baked Purple Yam and Paneer Cake
by Tarla Dalal
A masaledar paneer stuffing is sandwiched between two layers of a luscious and flavorful yam mixture with tangy lemon juice and crunchy peanuts, coated with zesty green chutney and an aromatic traditional tempering, and baked till crisp in a pre-heated oven. This baked yam and paneer cake is a savory snack that can be served as a starter or a memorable tea-time treat!
Baked Purple Yam and Paneer Cake recipe - How to make Baked Purple Yam and Paneer Cake
Preparation Time: Cooking Time: Baking Time: 30 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 4 servings
To Be Mixed Into A Yam Mixture
3 cups cooked and grated purple yam (kand)
1 tbsp green chilli paste
1 tsp ginger (adrak) paste
1 tbsp sugar
1 1/2 tbsp lemon juice
3 tbsp finely chopped coriander (dhania)
3/4 cup roasted and coarsely crushed peanuts
salt to taste
To Be Mixed Into A Stuffing
1 cup grated paneer (cottage cheese)
3 tbsp finely chopped onions
3 tbsp finely chopped capsicum
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
2 tsp chaat masala
salt to taste
For The Tempering
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp sesame seeds (til)
a pinch of asafoetida (hing)
1/2 tsp chilli powder
3 to 4 curry leaves (kadi patta)
Other Ingredients
oil for greasing
1/2 cup green chutney
For the tempering
- For the tempering
- Heat the oil in small pan, add the mustard seeds and sesame seeds.
- When the seeds crackle, add the asafoetida, chilli powder and curry leaves and sauté on a medium flame for 30 seconds. Keep aside.
How to proceed
- How to proceed
- Divide the yam mixture into 3 equal portions and keep aside.
- Take a baking dish and grease it with oil.
- Put 1 yam mixture and spread it evenly using a back of a spoon.
- Put the prepared stuffing over it and press it lightly.
- Put the 2nd portion of the yam mixture over it and spread it evenly.
- Pour the chutney over it and spread it.
- Add the remaining yam mixture over it and finally pour the tempering over it and bake in a pre-heated oven at 200°c (400°f) for 25 minutes.
- Serve hot.
| Energy | 448 cal |
| Protein | 13.8 g |
| Carbohydrates | 41.5 g |
| Fiber | 8.2 g |
| Fat | 25.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 794.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | -0.3 mg |
| Vitamin B3 | 5 mg |
| Vitamin C | 35.3 mg |
| Folic Acid | 28.4 mcg |
| Calcium | 297.2 mg |
| Iron | 3.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11.7 mg |
| Potassium | 280 mg |
| Zinc | 1.8 mg |
Wow, yam and paneer cake, this recipe has so many good to say the tangy flavour of lemon, crunchiness of peanuts, spicy taste of the green chutney, and the topped with sesame tempering. it is just toooo good..