Baked paneer besan curry recipe
Curry

Baked Paneer Besan dry curry recipe

Paneer besan curry is a dry curry recipe with besan or chickpea flour and veggies. Baked this simple curry in an oven, which is perfect for busy work days.

Chickpea flour or besan or gram flour is made from Bengal gram. This high protein glutenfree flour is rich in Iron, folate, vitamin B6 and Manganese. It’s very versatile flour, used to make curries, cheela, thepla, ladoo and many more. Besan is the main ingredient in the curry called “Sengapindi Kura” which is traditionally served with puri and roti in our home.

Coming to this recipe, I have used green capsicum and tomatoes along with paneer and made it without onion and garlic. You can add onion as well if you wish. This curry will be good to use as stuffing for any rolls.

Sometimes I prepare paneer besan mixture at night and refrigerate it overnight. Bake the curry next day morning to save the time. You can marinate the paneer besan mixture for 30 minutes at room temperature. If marinating for more time, refrigerate it.

If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram or Facebook page. Please do share the recipe if you like it 🙂

How to make baked paneer besan curry :

Baked Paneer besan curry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Baked Paneer and veggies in besan gravy and Indian spices.

Course: Main Course
Cuisine: Indian
Keyword: Paneer besan
Servings: 4
Author: Sravanthi
Ingredients
  • 150 gms Paneer
  • 1/2 cup Yoghurt
  • 1/3 cup besan or chickpea flour
  • 1 green capsicum
  • 2 tomatoes
  • 1-2 tbsp coconut oil
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp dhaniya or coriander seeds powder
  • 1 tbsp kasuri methi leaves (if using powder, use 1/2 to 1 tsp)
  • Salt to taste
Instructions
  1. Dry roast besan flour till raw smell goes off. It will take around 6-8 minutes.

  2. Chop paneer, capsicum and tomatoes into cubes. Remove seeds from tomatoes.

  3. Take yogurt in a mixing bowl and beat it well. Add all spice powders, salt, oil, kasuri methi, roasted besan flour and mix it well.

  4. The batter will be little thick and running consistency. If it's too thick you can add 1 or 2 tbsp of water.

  5. Now add paneer, capsicum and tomato cubes to besan batter and mix everything well.

  6. Take a baking tray or dish and transfer paneer besan mixture into it. Bake it for 30 minutes at 180 degrees Celsius.

  7. The top layer should be evenly browned, if not you can bake for 5 to 10 minutes more.

  8. Remove the tray from oven and the dish is ready to serve!

Different variations in making paneer besan curry:

  • I haven’t tried but broccoli or cauliflower or baby corn will also go well in this curry.
  • To make it vegan, replace paneer with tofu or make it only with veggies. And replace yogurt with any plant-based yogurt.
  • If you want to make this on the stove top, prepare paneer besan mixture in the same way. Heat a non-stick pan and add this mixture and cook it till the mixture becomes somewhat dry.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: