Paneer Lasagna With Kadahi Sabzi Ratatouille Recipe

 
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Paneer Lasagna With Kadahi Sabzi Ratatouille
  • Chef: Ajay Chopra
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Ever fancied a paneer lasagna? Here you have Indian vegetarian food redefined. Follow to cook some brilliant fusion food yourself.

Ingredients of Paneer Lasagna With Kadahi Sabzi Ratatouille

  • 500 gms cottage cheese (paneer)
  • For the ratatouille:
  • 1 medium green capsicum, cut into dices
  • 1 medium red capsicum, cut into dices
  • 1 medium yellow capsicum, cut into dices
  • 1/2 medium yellow zucchini, cut into dices
  • 1/2 medium green zucchini, cut into dices
  • 1 medium carrot, boiled and cut into dices
  • 1 1/2 Tbsp kadahi masala (mixture of cumin, coriander, chillies, pepper and fennel)
  • 4-5 garlic cloves, finely chopped
  • 3/4 cup onion-tomato masala
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tsp red chilli powder + for sprinkling
  • 2 1/2 Tbsp oil
  • For the vegetable mixture:
  • For 1 Tbsp raisins
  • 1 Tbsp pistachios
  • 1 Tbsp cashew nuts
  • 1/2 tsp finely chopped ginger
  • 1 green chilli, finely chopped
  • 1 large potato, boiled, peeled and crushed
  • Garnishing:
  • 6-9 Tbsp grated processed cheese
  • Mixed pepper juliennes

How to Make Paneer Lasagna With Kadahi Sabzi Ratatouille

  • For Paneer Slices:
  • 1.Preheat oven at 180ºC.
  • 2.Cut cottage cheese into thin slices and place on the worktop.
  • 3.Sprinkle salt and red chilli powder on them and set aside.
  • 4.For the vegetable mixture
  • 5.Heat oil in a non-stick pan.
  • 6.Add raisins, pistachios and cashew nuts, roast till browned.
  • 7.Heat oil in another non-stick pan.
  • 8.Add ginger, green chilli and saute for half a minute.
  • 9.Now, add potato, mix and saute well.
  • 10.Remove roasted nuts from the pan and roughly chop them.
  • 11.Add salt, coriander powder and red chilli powder to potatoes, mix well and cook.
  • 12.Add chopped nuts, toss to mix and cook for about a couple of minutes.
  • 13.Transfer the mixture into a bowl and cool to room temperature.
  • 14.For the ratatouille
  • 15.Heat remaining oil in another non-stick pan.
  • 16.Add kadahi masala and garlic, mix and saute till garlic turns brown.
  • 17.Add onion-tomato masala and mix well.
  • 18.Add water, stir and cook.
  • 19.Add capsicums, zucchinis, carrots and mix well.
  • 20.Add salt, coriander powder and remaining red chilli powder.
  • 21.Mix well and cook for about 10 minutes.
  • Final Preparation:
  • 1.Spread a layer of cooked vegetables in a glass baking dish.
  • 2.Top it with cheese and spread 3-4 cottage cheese sheets on top.
  • 3.Spread the cooked potato mixture on top crowned with cheese, repeat and end by topping with cooked vegetables, remaining cheese and a sprinkling of kadahi masala.
  • 4.Place the dish on baking tray, put the tray in the preheated oven and bake for 15 minutes.
  • 5.Serve hot garnished with pepper.

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