Who doesn't like Paneer. It's a staple choice for most vegetarians and kids. We can't have enough of Paneer dishes in Indian Cooking. You could make them in sweeter creamy gravy like Shahi Paneer, coconut gravy like a korma or spicy Kadai Paneer. This recipe is an easy one requiring very little time and ingredients. Baking makes it very presentable on a dinner table with guests. Also this recipe works well with store bought Paneer like Mother Dairy that gets crumbly.
You need:
250 gms Paneer (grated)
Chopped vegetables of your choice ( Baby corn, capsicum, carrots)
2-3 tomatoes
1 green chilly ( optional)
1 onion finely chopped
Ginger Garlic paste or chopped
Jeera for tempering
Spice powders ( Chilly powder, turmeric, coriander powder, salt)
A little milk
Butter for garnish
Cooking oil
How to Proceed:
Chop vegetables in smaller pcs. I have taken baby corn and capsicum. you could do what you have or want.
In a grinder grind tomatoes with chilly, garlic pods and ginger. Keep the puree aside.
Heat oil in a pan and add tempering. fry the chopped onions.
Add the pureed Tomato paste and cook .
Add spice powders. you could add a bit of Garam Masala if you wish.
Once the oil separates, add chopped vegetable and cook a little. They should stay crunchy so do not overcook them.
Add Grated paneer now and stir.
In case the mixture is too thick add just a little bit milk. May be a tablespoon or so. You could skip it if you wish.
Transfer the cooked Paneer to a glass Heat proof glass dish.
Dot the paneer with butter. The dish is now ready to go into an oven.
Set the oven tray to topmost rack so that the paneer gets cooked crispy from top.
Preheat oven at 200*C for 5-10 min.
You must bake the dish only when ready to serve as it should be crispy when served.
Bake for about 10-15 minutes till the upper crust looks crisp and brown. I leave that your taste how crunchy you would prefer.
Serve Hot.
