Paneer Casserole Bake

Recipe Ingredients

200		Paneer - (sliced into thin horizontal slabs)
1 tablespoon	15ml	Paneer - (grated)
2		Potatoes - (boiled, peeled and thinly sliced rounds)
1		Capsicum - (sliced into thin (large) strips)
1 1/2 cups	355ml	Thick White Sauce
2		Bread - (ground to crumbs)
2		Green Chillies - (crushed)
1		Spring Onion - (finely chopped)
1 teaspoon	5ml	Black Pepper Powder
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
1 tablespoon	15ml	Butter
		For Thick White Sauce
2 tablespoons	30ml	Plain flour
1/2 tablespoon	7.5ml	Butter
1 1/2 cups	355ml	Milk
1 tablespoon	15ml	Grated Cheese
		Salt and Pepper

Recipe Instructions

Method to prepare White Sauce:

Dry roast flour in a heavy pan.

Remove, keep aside to cool.

Mix cooled flour in milk till smooth and lumpless.

Heat milk in pan, add butter.

Add milk paste, cheese, salt and pepper. Stir continuously till it boils.

Boil till thick like sauce.

Use as required.

Method

Grease an oven proof casserole generously with butter.

Place a layer of potato slices to cover the bottom.

Sprinkle salt, pepper, sugar and 1/2 tablespoon white sauce.

Place over it a layer of paneer slabs. Season as for potato layer.

Repeat till all potato and paneer is used.

Sprinkle the capsicum and repeat seasoning.

Mix the spring onions and green chillies in the remaining sauce.

Pour over the capsicum to cover fully.

Sprinkle the bread crumbs evenly.

Bake in a preheated oven at 250o C for 20 minutes or till top layer is

golden brown.

Serve hot white chilli garlic sauce and toast.

Making time: 45 minutes

Serves: 5

Shelf life: Few hours ahead of requirement.

Source:
Laxmi Hiremath in the San Francisco Chronicle, 9/1/93

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