Paneer Curd Bake
by Shreya Jaiswal
09 Jun 2011
This recipe has been viewed 5511 times
Not the same old baked vegetables or pasta.
Here is a recipe to suite or indian palette. Paneer marinated and baked with onion and capsicum in curd sauce.
The slight sourness of hung curd gives a kick to the recipe.
Goes well with our Indian bread roti or even better lachha paratha.
Paneer Curd Bake recipe - How to make Paneer Curd Bake
Preparation Time: Cooking Time: Total Time:
Makes 1 serving
To Be Mixed Together For The Marinade
1 tbsp cashewnut (kaju) paste
1 tbsp grated processed cheese
1 tbsp fresh cream
1 tbsp thick hung curds (dahi)
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp freshly ground black pepper powder
3/4 tsp dried fenugreek leaves (kasuri methi)
a pinch of dried mango powder (amchur)
salt to taste
Other Ingredients
200 gms paneer (cottage cheese) , cut into 1" pieces
2 onions , diced into 1" pieces
1 capsicum , diced into 1/2" pieces
1/3 cup hung curds (dahi)
1/3 cup fresh cream
1/2 tsp black peppercorns (kalimirch) or to taste
salt to taste
1/2 tsp dry red chilli flakes (paprika) or more to taste
butter to grease baking tray
Method
- Method
- Combine the paneer with the marinade, mix well and keep aside for 20 min.
- In a greased baking tray, arrange the marinated paneer pieces, drizzle 1/2 tsp oil over paneer and bake in a pre-heated oven for 5-7 minutes at 200°C.
- Turn all the paneer pieces, drizzle with 1/2 tsp oil and bake again for more 5-7 minutes or till the marinade gets dried. Keep aside.
- Combine the hung curd, fresh cream, salt and pepper in a bowl and mix well. Keep aside.
- Arrange the onion and capsicum pieces over the paneer pieces, pour the prepared hung curd sauce over it, sprinkle the chili flakes.
- Reduce the oven temperature to 180°C and bake for 15 minutes or till light brown and set.
- Remove from the oven and keep aside for 10 minutes.
- Serve hot.
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