Vegetable Paneer Bake Recipe – Kasuri Methi & Tomato Delight

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 1 tbsp
    olive oil
  • 1 cup
    chopped onions
  • 2 cups
    mixed vegetables
  • 1 tsp
    kasuri methi
  • 1 tbsp
    fresh coriander leaves
  • 1 count
    salt
  • 1 count
    red chili powder
  • 3 cloves
    cloves garlic
  • 4 count
    tomatoes
  • 1 tsp
    jaggery
  • 0.25 cup
    grated paneer
Directions
  • Preheat oven to 200°C (392°F). Finely chop all vegetables.
  • Heat 1 tbsp olive oil in a pan. Sauté onions for 2 minutes. Add mixed vegetables and cook for 7-8 minutes.
  • Stir in kasuri methi, coriander leaves, salt, red chili powder, and optional garam masala. Set aside.
  • Blend blanched tomatoes into a puree. Heat oil in another pan; sauté garlic and onions for 4 minutes.
  • Add tomato puree, salt, red chili powder, and jaggery. Cook for 10-12 minutes. Cool and blend into a smooth paste.
  • Layer sautéed vegetables, tomato paste, and grated paneer in a baking dish.
  • Bake for 10-12 minutes until golden. Serve with homemade bread or buns.
Nutritions
  • Calories:
    320 kcal
    25%
  • Energy:
    1338 kJ
    22%
  • Protein:
    18 g
    28%
  • Carbohydrates:
    35 mg
    40%
  • Sugar:
    10 mg
    8%
  • Salt:
    450 g
    25%
  • Fat:
    15 g
    20%

Last Updated on 2 months by Neha Deshmukh

Vegetable Paneer Bake Recipe – Kasuri Methi & Tomato Delight

Hello friends! If you’re anything like me, you’re always on the lookout for a dish that’s both comforting and a little bit special. This Vegetable Paneer Bake is exactly that. It’s a hug on a plate, packed with flavour, and surprisingly easy to put together. I first made this for a family get-together, and it was an instant hit – everyone raved about the lovely kasuri methi aroma! Let’s dive in, shall we?

Why You’ll Love This Recipe

This isn’t just another paneer dish. The combination of subtly spiced vegetables, a rich tomato base, and the unique flavour of kasuri methi is truly something special. It’s perfect for a weeknight dinner, a potluck, or even a festive occasion. Plus, baking it gives it a lovely golden crust and melds all the flavours together beautifully. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this delicious Vegetable Paneer Bake:

  • 1 tbsp olive oil
  • 1 cup chopped onions
  • 2 cups mixed vegetables (carrots, baby corn, cabbage, green peas, beans, cauliflower, tomato, capsicum)
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp fresh coriander leaves, chopped
  • Salt to taste
  • Red chili powder to taste
  • 3-4 cloves garlic, minced
  • 4 tomatoes (blanched and pureed) – about 300ml
  • 1 tsp jaggery
  • ¼ cup grated paneer

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Kasuri Methi: The Defining Flavor

Don’t skip the kasuri methi! It adds a unique, slightly bitter, and wonderfully fragrant flavour that really elevates this dish. Crush it between your palms before adding it to release its aroma.

Paneer: Choosing the Right Texture

I prefer using a slightly firm paneer for this bake, as it holds its shape well. You can use store-bought or homemade paneer. If using frozen paneer, thaw it completely and gently squeeze out any excess water.

Mixed Vegetables: Regional & Seasonal Variations

Feel free to get creative with your vegetables! This recipe is super flexible. Use whatever you have on hand or what’s in season. I love adding bell peppers (capsicum) for a bit of sweetness and crunch.

Jaggery: The Sweet & Savory Balance

Jaggery adds a lovely depth of flavour and balances the acidity of the tomatoes. If you don’t have jaggery, you can substitute it with a teaspoon of sugar, but jaggery really does add something special.

Olive Oil: Alternatives & Considerations

Olive oil adds a nice flavour, but you can easily substitute it with any other cooking oil you prefer, like sunflower oil or ghee. Ghee will give it a richer, more traditional flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. Preheat your oven to 200°C (392°F). While the oven heats up, finely chop all your vegetables.
  2. Heat 1 tbsp of olive oil in a pan over medium heat. Sauté the chopped onions for about 2 minutes, until they start to become translucent.
  3. Add the mixed vegetables to the pan and cook for 7-8 minutes, stirring occasionally, until they are slightly tender-crisp.
  4. Stir in the kasuri methi, coriander leaves, salt, and red chili powder. Add a pinch of garam masala if you like – it’s optional, but adds a lovely warmth. Set this vegetable mixture aside.
  5. Now, for the tomato base! Blend the blanched tomatoes into a smooth puree. Heat a little more oil in another pan. Sauté the minced garlic and onions for about 4 minutes, until fragrant and lightly golden.
  6. Add the tomato puree, salt, red chili powder, and jaggery to the pan. Cook for 10-12 minutes, stirring frequently, until the sauce thickens and the oil starts to separate from the sides. Let it cool slightly, then blend it into a smooth paste.
  7. Time to assemble! In a baking dish, layer the sautéed vegetables, followed by the tomato paste, and finally, sprinkle the grated paneer on top.
  8. Bake in the preheated oven for 10-12 minutes, or until the bake is golden brown and bubbly.

Expert Tips

A few little things to keep in mind for the perfect bake:

Achieving the Perfect Bake

Don’t overbake! You want the vegetables to be tender and the paneer slightly golden, but not dry.

Blending the Tomato Paste for Smoothness

A smooth tomato paste is key to a silky sauce. If you have a high-speed blender, that’s ideal. Otherwise, strain the puree through a fine-mesh sieve to remove any seeds or skin.

Sautéing Vegetables for Optimal Flavor

Don’t overcrowd the pan when sautéing the vegetables. Cook them in batches if necessary to ensure they brown nicely.

Working with Kasuri Methi

Rubbing the kasuri methi between your palms releases its essential oils and intensifies its flavour.

Paneer Preparation for Best Results

Gently squeezing out excess water from the paneer helps it hold its shape during baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Vegetable Paneer Bake

Simply replace the paneer with firm tofu, pressed to remove excess water.

Gluten-Free Vegetable Paneer Bake

This recipe is naturally gluten-free! Just double-check that your garam masala (if using) doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to your liking. For a milder flavour, use ½ tsp. For a spicier kick, add up to 1 tsp or more!

Festival Adaptations (Navratri, Diwali)

This bake is perfect for festive occasions! You can add a touch of rose water or saffron to the tomato paste for a more celebratory flavour.

Adding Other Vegetables (Potatoes, Spinach)

Feel free to add diced potatoes or wilted spinach to the vegetable mixture. My friend, Priya, loves adding a handful of chopped spinach for extra nutrients.

Serving Suggestions

Serve this Vegetable Paneer Bake hot, straight from the oven. It’s delicious on its own, or with a side of homemade bread, buns, or even a simple salad. A dollop of plain yogurt or a sprinkle of fresh coriander leaves adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

What type of paneer works best in this bake?

A slightly firm paneer is ideal, as it holds its shape well during baking.

Can I make the tomato paste ahead of time?

Absolutely! You can make the tomato paste a day or two in advance and store it in the refrigerator.

Is it possible to grill this instead of baking?

Yes, you can! Grill the bake on medium heat for about 8-10 minutes, or until golden brown and bubbly.

What vegetables can I substitute if I don’t have the exact mix?

Feel free to use whatever vegetables you have on hand! Broccoli, zucchini, or mushrooms would all be great additions.

How can I adjust the sweetness level in the recipe?

Adjust the amount of jaggery to your liking. Start with ½ tsp and add more if needed.

Can this be made into individual portions?

Yes! You can bake this in individual ramekins for a lovely presentation. Just reduce the baking time slightly.

Enjoy! I hope you love this Vegetable Paneer Bake as much as my family does. Happy cooking!

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