Here is one more recipe I made with paneer, but this one has eggs in it. Eggs bind this casserole. With my new casserole dish, I wanted to try one immediately. I used to make casseroles in my Borosil loaf tin, but recently my daughter broke it. I was really sad that day as I have baked numerous recipes in it. I went shopping so that I could replace that but I saw this ceramic casserole bowl and got it instead. The next day I made this paneer and egg casserole to inaugurate it.
Isn’t it cute? I loved it so much and being ceramic ware, I made this in OTG. You can also bake it in MW for a quicker meal. The casserole turned out so soft and fluffy and I had it with some carrots on the side. I planned it for two day’s meal, so I refrigerated one portion but hubby had different plans. He wanted that casserole, so we shared it among us. My planning went so well that day!
Ghee – 1 tsp
Egg – 2
Cream Cheese – 3 tbs
Salt – to taste
Pepper – To Taste
Paneer – 100 gm
Cheese Cube – 2
Carrot – 1, small
Using one teaspoon of ghee, grease a casserole dish.
Preheat oven to 200°C.
In a bowl mix together eggs and cream cheese and whisk until well combined.
At the bottom of the casserole dish, sprinkle paneer, grated cheese, half od grated carrots, salt and pepper.
Pour the eggs and cream cheese mix on top.
Top the whole dish with the remaining carrots.
Close lid and bake for one hour or until a tooth pick inserted comes out clean.
Alternately you can MW the casserole for 8-10 minutes on high or until done.
Serve it piping hot straight out of oven.