Tangy Paneer Masala Idli Bake Recipe

About this recipe

Tangy Paneer Masala Idli Bake is a delightful fusion of South Indian idlis and a rich, tangy paneer masala. This dish combines soft steamed idlis with a spiced tomato and paneer gravy, baked together for a unique and satisfying breakfast experience. Perfectly suited for a family meal, this dish balances flavor, nutrition, and creativity, offering a medium spice level to please a variety of palates. The hearty paneer, combined with fragrant Indian spices, creates a meal that’s both comforting and energizing, making it ideal for those with a moderate activity level seeking balanced nutrition for body maintenance.

Ingredients

• 200 g Paneer
• 500 g Tomato - Hybrid
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• - Fresh Cream
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Preheat your oven to 180°C and grease a baking dish lightly with oil.
2. 2. Heat 2 tbsp oil in a pan over medium heat, add cumin seeds and let them splutter.
3. 3. Add the chopped onion and sauté until golden brown, then stir in the ginger-garlic paste and cook for 1 minute.
4. 4. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate.
5. 5. Stir in the paneer cubes, garam masala, and half of the chopped coriander leaves. Cook for 5 minutes, then mix in the fresh cream and cook for another 2 minutes.
6. 6. Arrange the idlis in the greased baking dish, then pour the prepared paneer masala evenly over the idlis, ensuring they are well coated.
7. 7. Bake in the preheated oven for 10-15 minutes until the top is slightly golden and bubbling.
8. 8. Garnish with the remaining coriander leaves and serve hot.