Paneer and Farro Casserole

This aromatic ‘Paneer and Farro Casserole is a delicious meal with all the Indian spices that give it an Indian flavor. Mixed in a creamy cashew gravy and yet cream-free, this recipe with the addition of traditional Mediterranean grain Farro is a complete and wholesome meal.

Course Main Course

Cuisine fusion, Indian

Keyword farro casserole, Indian casserole, Paneer recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 461kcal

Author Gunjan

Ingredients

1 cup raw cashew nuts
1 tsp garlic paste
1 tsp ginger paste
1 1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp chili powder
1/2 cup low fat milk
3/4 cup water
1 tsp salt
1 cup chopped onion
1 cup chopped tomatoes
1 whole cinnamon stick
2 cups cubed paneer
2 cups cooked farro
1/4 cup julienned carrots
1 tbsp chopped cilantro

Instructions

Preheat the oven at 375 degree Fahrenheit. prepare a baking pan by greasing it slightly.
Combine cashew nuts, garlic, ginger, turmeric powder, coriander powder, cumin seeds, garam masala, chilli powder in a food processor and grind as fine as possible. Then add milk and water and process again into a smooth paste. Take this paste out in a bowl and then mix in the salt properly.
In a baking dish layer it with ¼ cup of the ground paste. Put a cinnamon stick in the middle of the baking dish. Add another layer of onions and then tomatoes.
Add another layer of paneer and then again spread another layer of farro.
Lastly, layer it with the remaining cashew nut paste. Top it with carrots.
Cover the baking dish with aluminum foil properly and put it in the below most rack in the oven. Bake it for 35 minutes.
Garnish with cilantro and serve hot.

Notes

Combine dry farro and water and cook until farro is soft. No oil or salt required while cooking farro.
I used raw unsalted cashew nuts to maintain the calorie of this dish and yet add nutrition to it.
Add water and milk after grinding the cashews and the spices together to get the thick paste like consistency.

Nutrition