Baked Purple Yam and Paneer Cake
by Tarla Dalal
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Added to 20 cookbooks
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A masaledar paneer stuffing is sandwiched between two layers of a luscious and flavorful yam mixture with tangy lemon juice and crunchy peanuts, coated with zesty green chutney and an aromatic traditional tempering, and baked till crisp in a pre-heated oven. This baked yam and paneer cake is a savory snack that can be served as a starter or a memorable tea-time treat!
- Heat the oil in small pan, add the mustard seeds and sesame seeds.
- When the seeds crackle, add the asafoetida, chilli powder and curry leaves and sauté on a medium flame for 30 seconds. Keep aside.
- Divide the yam mixture into 3 equal portions and keep aside.
- Take a baking dish and grease it with oil.
- Put 1 yam mixture and spread it evenly using a back of a spoon.
- Put the prepared stuffing over it and press it lightly.
- Put the 2nd portion of the yam mixture over it and spread it evenly.
- Pour the chutney over it and spread it.
- Add the remaining yam mixture over it and finally pour the tempering over it and bake in a pre-heated oven at 200°c (400°f) for 25 minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||794.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||5 mg|
|Vitamin C||35.3 mg|
|Folic Acid||28.4 mcg|
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