Baked Purple Yam and Paneer Cake
by Tarla Dalal
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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!
For the tempering- 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.
How to proceed- 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.
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Accompaniments
Nutrient values per serving
Energy | 448 cal |
Protein | 13.8 g |
Carbohydrates | 41.5 g |
Fiber | 8.2 g |
Fat | 25.2 g |
Cholesterol | 0 mg |
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 |
Calcium | 297.2 mg |
Iron | 3.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 11.7 mg |
Potassium | 280 mg |
Zinc | 1.8 mg |
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