Baked Paneer Florentine Recipe

About this recipe

A delightful Jain-friendly dinner dish featuring baked paneer on a bed of spinach, topped with a creamy basil and red bell pepper sauce. Perfect for a wholesome and satisfying meal.

Ingredients

• - Everest Paneer
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 6 X 1 L Candia Just Milk Semi Skimmed
• 395G D'Aucy Chopped Spinach
• - Nearly Naked Veg Basil 100g
• - Tata Salt
• - Jalpur Red Chilli Powder Fine

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Spread 2 packages of spinach evenly in an ungreased rectangular baking dish, approximately 11 x 7 x 2 inches.
3. 3. Arrange 500 g of paneer slices on top of the spinach and sprinkle with 1/4 tsp of salt.
4. 4. In a blender or food processor, combine 1/2 cup of chopped red bell pepper, 1/4 cup of fresh basil leaves, 1 tbsp of milk, 1/8 tsp of red chili powder. Blend on high speed for about 15 seconds or until smooth.
5. 5. Pour the blended sauce evenly over the paneer and spinach in the baking dish.
6. 6. Cover the dish with aluminum foil and bake for 25 to 30 minutes, or until the paneer is heated through and the flavors meld together.
7. 7. Remove from the oven and let it rest for a few minutes before serving. Serve warm as a main course.