Oven-Bakes Paneer Cheese with Puréed Cilantro: The Best Oven-Bakes Paneer Cheese with Puréed Cilantro Recipe from Cook'n

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	Oven-Bakes Paneer Cheese with Puréed Cilantro

Serves: 4

(Dhania-Paneer Bake)
Category: Paneer Cheese Scrambles and Side Dishes
Makes 4 to 6 servings
Marinated and baked in the oven until barely golden, this side dish is lovely with a dal (legume) dish or Cucumber and Radish Raita (see Yogurt Raitas and Pachadis) and Simple Cumin Basmati Rice (see Rice).

Print this Recipe

   1 teaspoon Chaat Masala or store-bought
   8 ounces (1 recipe) Paneer Cheese or store-bought
   6 quarter-size slices peeled fresh ginger
   2 cloves fresh garlic (large), peeled
   1 to 3 fresh green chili peppers, such as serrano, stemmed
   1 tablespoon fresh lemon juice
   1 cup coarsely chopped fresh cilantro, including soft stems
   1/2 cup plain yogurt, whisked until smooth
   2 to 3 teaspoons mustard oil or peanut oil
   1 teaspoon salt, or to taste

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1. Prepare the masala. Prepare the paneer cheese then cut into 1/2-inch pieces. In a food processor or a blender, process together the ginger, garlic, green chili peppers, lemon juice, and cilantro to make a smooth purée.

2. Transfer to an ungreased flat ovenproof dish and mix in the yogurt, oil, and salt. Add the paneer cheese pieces and marinate at least 2 hours at room temperature or up to 24 hours in the refrigerator.

3. Preheat the oven to 450°F. Bake the paneer cheese, turning the pieces once or twice, until barely golden, about 10 minutes. (Do not overcook or the paneer will become tough) Sprinkle the chaat masala on top and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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