Paneer, egg and potato gratin
 
 
Author:
Cuisine: Vegetarian
Ingredients
  • 800g potatoes, halved if large - no need to peel
  • 2 tsp turmeric
  • 3 tbsp olive oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 2 green peppers, deseeded and sliced
  • 1 green chilli, deseeded and sliced
  • 325ml vegetable stock
  • 2 tbsp fresh coriander, chopped
  • 4 eggs
  • 150g paneer, cubed
  • Salt and pepper
Instructions
  1. Preheat the oven to 200C/180C fan/Gas 6
  2. Cook the potatoes in boiling salted water with half the turmeric for 10-12 minutes, or until almost tender. Drain the potatoes and leave until cool enough to handle.
  3. Meanwhile, heat 2 tablespoons of the oil in a large non-stick pan and fry the onions for 8 minutes until softened. Add the garlic, cumin seeds, green peppers and chilli and cook for 5 minutes until softened.
  4. Slice the potatoes into 1cm slices and add to the pan, turning gently until combined, then pour in the stock. Bring to the boil, then simmer for 5 minutes until the stock has reduced by three-quarters. Stir in half the coriander and transfer to a baking dish.
  5. Make four indentations in the potato mixture and break an egg into each one. Scatter the paneer over the top and drizzle with the remaining oil. Season with salt and pepper, cover with foil, then bake in the oven for 15 minutes.
  6. Remove the foil and cook for a further 5-8 minutes.
  7. Scatter over the remaining coriander.
Recipe by Planet Veggie at https://www.planetveggie.co.uk/review-giveaway-the-part-time-vegetarian-by-nicola-graimes/