This was a pleasurable dish to make. I had this super colorful Swiss Chard that I’d bought at Whole Foods. And I had all my garden veggies and was planning on some really interesting dish. It was the same morning that Radhika emailed me the secret ingredient for our Avant Garde Cookies posting and it was Paneer… I had made some a few days before and this seemed like the perfect garnish/addition to this veggie medley. What’s more I even had my béchamel sauce that I’d blogged the day before and I thought it would make a perfect addition to the dish.
Here is my recipe.
Basically this can be done with any veggies or greens of your choiceI used Rainbow Swiss chard, cherry tomatoes, onions, orange and yellow bell peppers, green chilies (optional) – I also had some snake gourd I chopped up and used.1tbsp olive oil1cup of béchamel sauce (use any other sauce of your choice)1tsp curry powder (optional)
Stir-fry the veggies in about ½ tbsp. of olive oilPlace this is a baking pan neatlyI used the béchamel sauce to top my stir-fried veggies (I sprinkled some curry ma powder on top)Sautee the paneer in another 2 tsp of olive oil – I used some curry powder and salt to spice it up a bitArrange the paneer on the topAdd some cheddar if you likeBake for about 25-30 minutes at 350 FGarnish with Fresh Cilantro
The pictures are self-explanatory.
Enjoy with noodles or just by itself.