Baked Purple Yam and Paneer Cake

Preparation Time: 15 mins
Cooking Time: 1 mins
Baking Time: 30 minutes
Baking Temperature: 200°C (400°F)
Makes 4 servings
Ingredients

• To Be Mixed Into A Yam Mixture
• 3 cups cooked and grated purple yam (kand)
• 1 tbsp green chilli paste
• 1 tsp ginger (adrak) paste
• 1 tbsp sugar
• 1 1/2 tbsp lemon juice
• 3 tbsp finely chopped coriander (dhania)
• 3/4 cup roasted and coarsely crushed peanuts
• salt to taste

To Be Mixed Into A Stuffing

• 1 cup grated paneer (cottage cheese)
• 3 tbsp finely chopped onions
• 3 tbsp finely chopped capsicum
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 2 tsp chaat masala
• salt to taste

For The Tempering

• 1 1/2 tbsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1 tbsp sesame seeds (til)
• a pinch of asafoetida (hing)
• 1/2 tsp chilli powder
• 3 to 4 curry leaves (kadi patta)

Other Ingredients

• oil for greasing
• 1/2 cup green chutney

Method
For the tempering

1. Heat the oil in small pan, add the mustard seeds and sesame seeds.
2. 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

1. Divide the yam mixture into 3 equal portions and keep aside.
2. Take a baking dish and grease it with oil.
3. Put 1 yam mixture and spread it evenly using a back of a spoon.
4. Put the prepared stuffing over it and press it lightly.
5. Put the 2nd portion of the yam mixture over it and spread it evenly.
6. Pour the chutney over it and spread it.
7. 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.
8. Serve hot.