Layered Vegetable Paneer Tawa Bake Recipe

About this recipe

Layered Vegetable Paneer Tawa Bake is a delightful fusion of Indian flavors, combining the richness of paneer with the goodness of vibrant vegetables. This dish features layers of spiced sautéed vegetables and golden-seared paneer, baked to perfection on a tawa for a smoky, earthy touch. The medium spice level brings out the flavors without overwhelming the palate, making it perfect for a hearty breakfast. Balanced in macros, this dish caters to body maintenance goals, offering a nutritious and filling start to the day. Ideal for a united family meal, it is both visually appealing and deliciously satisfying.

Ingredients

• 200 g Paneer
• 500 g Tomato - Hybrid
• 500 g Onion
• 2 pcs Zucchini
• 250 g Spinach
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 450 G Sarwar Corn Kernels Indian
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tablespoon of oil in a tawa or skillet over medium heat, add the paneer cubes, and lightly sear them until golden on all sides. Remove and set aside.
2. 2. In the same tawa, add the remaining oil and sauté cumin seeds until they crackle. Add chopped onions and cook until translucent.
3. 3. Add diced capsicum, zucchini, and boiled corn kernels, and sauté for 3-4 minutes. Stir in turmeric powder, coriander powder, and red chili powder, cooking for another 2 minutes.
4. 4. Add the chopped tomatoes, fresh spinach leaves, and salt to taste. Cook until the vegetables are softened and the mixture is well combined.
5. 5. Sprinkle garam masala and mix well. Remove half of the vegetable mixture and set aside.
6. 6. Layer the remaining vegetable mixture evenly on the tawa, followed by the seared paneer cubes, and then the reserved vegetable mixture.
7. 7. Cover the tawa with a lid and cook on low heat for 8-10 minutes, allowing the flavors to meld and the dish to bake gently.
8. 8. Garnish with fresh coriander leaves, remove from heat, and serve hot with toasted bread or parathas.