Paneer and Tomato Tortilla Bake

by Tarla Dalal

Tortilla Bake, spicy paneer-tomato filling with mustard sauce spread between layers of tortillas, topped with cheese and baked.

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This layered tortilla casserole is stuffed with cottage cheese and a rich, thick and creamy mustard-flavoured sauce that adds a pungent flavour to the dish. Truly a party fare!

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Paneer and Tomato Tortilla Bake recipe - How to make Paneer and Tomato Tortilla Bake

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Preparation Time: 20 mins Cooking Time: 7 mins Baking Time: 15 to 20 minutes Baking Temperature: 200°C (400 ° F) Total Time: 47 mins 4Makes 4 servings

Ingredients

6 tortillas

For The Filling
1/2 cup grated paneer (cottage cheese)
1/4 cup chopped onions
1 cup chopped tomatoes
1/2 tbsp tomato ketchup
1/2 tsp chilli powder
2 tsp oil for cooking
salt and to taste

To Be Mixed Together For The Mustard Sauce
1/2 cup grated processed cheese
1 tsp dry red chilli flakes (paprika)
2 tbsp fresh cream
2 tbsp thick curds (dahi)
1 tsp butter
1 tsp mustard paste
salt and to taste

Other Ingredients
1/4 cup grated processed cheese
butter for greasing

Method

For the filling

Heat the oil in a pan, add the onions and sauté till they turn translucent.
Add the tomatoes and cook for 2 to 3 minutes.
Add the tomato ketchup, chilli powder, paneer, salt and pepper and mix well. Keep aside.
Divide the filling into 4 equal portions. Keep aside.

How to proceed

Place one tortilla at the bottom of a 200 mm. (8") diameter greased baking dish.
Spread 1 portion of the filling over the tortilla and place another tortilla on it.
Spread 2 tbsp of mustard sauce and place another tortilla on it.
Repeat the same procedure with the remaining tortillas, filling and mustard sauce. Finish off with the filling as the last layer.
Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
Serve hot.