Oven Baked Mixed Vegetable Paneer Curry Casserole

Forget stovetop stirring—prepare for a completely new experience with this oven-baked Vegetable Paneer Curry Casserole. We've combined the richness of a shahi-style gravy with the comfort of a baked mixed vegetable dish.

Loaded with tender paneer and a colorful medley of vegetables, this decadent casserole is a fantastic vegetarian centerpiece for any special gathering or holiday table.

Oven-Baked Vegetable Paneer Curry

Hosting a party shouldn't be overwhelming! That's why I created this Oven Baked Vegetable Paneer Curry Casserole — a recipe designed to be

• Mostly hands-off,
• Can be made in advance, and
• Requires minimal active time — just chopping the vegetables and mixing the gravy.

Unlike the traditional version, which demands constant stirring and uses more oil, this method minimizes active time, simplifying the process while still delivering a rich, shahi flavor, making it the perfect choice for festive gatherings or weekend feasts.

Ingredients

• 200g paneer, cut into cubes
• 1 cup (200 gms) mixed vegetables:
  • Carrots, beans (chopped)
  • Peas
  • Bell peppers (use red, yellow, and green for a colorful look)
• 2 tbsp oil or ghee

For the Shahi Tomato Paste:

• ½ small onion, roughly chopped
• 1 small tomato, roughly chopped
• 5 garlic cloves
• 1 inch ginger

Shahi Sauce:

• 1 cup Thick Curd
• ¼ cup Cashew Paste (soak 10–12 cashews in warm water, blend smooth)
• 2 tbsp Fresh Cream
• 1.5 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Kashmiri Red Powder
• 1/2 tsp Garam masala
• 1/2 tsp Cardamom powder
• 1/4 tsp Turmeric powder
• Pinch of black pepper (optional)
• Pinch of kasuri methi
• Salt to taste
• 1 tsp sugar
• Few saffron strands, soaked in 1 tbsp warm milk or cream

Garnish:

• Chopped coriander
• Fried onions
• Sliced almonds or pistachios

Scroll down to the end of the post to print the recipe

Ingredient Notes:

• Paneer: Use fresh, firm paneer and cut it into cubes. Homemade or store-bought both work well. For a richer flavor, lightly pan-fry the cubes before baking.
• Mixed Vegetables: A colorful mix of carrots, beans, peas, and bell peppers works best. Red, yellow, and green bell peppers add visual appeal and sweetness. You can also use frozen mixed vegetables if fresh ones aren’t available.

Step by Step Instructions

Step 1: Prepare and Roast the Vegetables

1. Preheat your oven to 180°C (350°F).
2. Chop all the vegetables—carrots, beans, peas, and bell peppers—into uniform-sized pieces so they cook evenly.
3. Cut the paneer into even cubes or squares.

1. Place the vegetables on the baking tray and drizzle with 1 tbsp oil, sprinkle a pinch of salt, red chili powder, and turmeric powder. Toss gently on the tray to coat everything evenly (images 1 and 2).
2. Bake at 180°C (350°F) for 15 minutes, stirring once or twice halfway through, until the vegetables are slightly tender but still retain their color and crunch.

2: Prepare the Shahi Paste and Sauce

1. In a mixer, grind the soaked cashews to form a smooth cashew paste and set aside.
2. In the same mixer (or a clean one), grind onion, tomato, garlic, and ginger into a smooth paste. Set aside.

3: Make the Shahi Sauce

1. In a large bowl, whisk the thick curd until smooth.
2. Add both the cashew paste and the onion-tomato-garlic-ginger paste to the curd and whisk well.
3. Stir in fresh cream and whisk again until fully combined.
4. Add all the spices—coriander powder, cumin powder, garam masala, cardamom powder, Kashmiri red chili powder, turmeric, black pepper, kasuri methi, salt, and sugar—along with 1 tbsp oil or ghee and saffron milk, and mix thoroughly (image 3).
5. ransfer the prepared sauce to a 7x7-inch casserole dish (image 4).

4: Bake the Casserole

1. Cover with aluminum foil and bake in the oven at 180°C (350°F) for 18 minutes. Do not disturb or whisk the sauce while baking.

1. After 18 minutes, the sides may be bubbly and the curd may look slightly split—this is normal (image 5).
2. Spoon test: Run the back of a spoon gently across the surface of the gravy — it should leave a faint, clean line (like custard). This indicates the sauce has set. If the line fills in immediately, return to the oven for 2–3 more minutes (image 6).
3. Once the spoon test passes, whisk gently to bring the sauce back to a smooth, creamy consistency.

Step 5: Combine, Bake, and Garnish

1. Gently fold the roasted vegetables into the prepared shahi sauce, mixing carefully so the paneer cubes remain intact.
2. Return the casserole to the oven uncovered and bake for an additional 15 minutes to allow the flavors to meld beautifully.

1. Once done, remove from the oven and garnish with fresh cream, sliced almonds or pistachios, finely chopped coriander, and fried onions for a royal, festive presentation.

1. Serve hot with naan, roti, or steamed rice for a complete Indian main course vegetarian feast.

Make Ahead Instructions

1. Prep Ahead: Chop all vegetables and paneer, and prepare the shahi paste (onion, tomato, garlic, and ginger) and cashew paste up to a day in advance. Store them separately in airtight containers in the refrigerator.
2. Roast and Store Separately: You can roast the vegetables a day ahead and store them in a sealed container in the fridge.
3. Cook and Store the Sauce: Prepare the baked shahi sauce as per the recipe and refrigerate it once cooled.
4. Combine Before Serving: When ready to serve, mix the roasted vegetables and paneer into the cooked sauce, bake uncovered for the final 15 minutes, and garnish. This keeps the vegetables fresh, flavorful, and prevents them from becoming soggy.
5. Hosting Tip: This make-ahead approach saves time on the day of your party or festive meal while still serving a dish that tastes freshly made.

Tips

• Whisk the curd properly: The most important step is to whisk the curd really well before adding any other ingredients. Add each component (pastes, cream, and spices) gradually, whisking after every addition. This ensures a smooth, lump-free base and prevents curdling.
• Avoid overcooking the curd mixture: Do not cook or bake the curd sauce for too long, as extended heat can cause it to split. Follow the baking times mentioned for the best results.
• Don’t stir while baking: Once the curd mixture goes into the oven, resist the urge to stir. The temperature difference between the sauce and the air can cause it to split.
• Use thick curd or hung curd: Regular curd with too much water content may separate easily. Thick curd or hung curd holds up better to baking.
• Room-temperature ingredients: Bring the curd and cream to room temperature before mixing — this also helps prevent curdling.
• Bake uncovered at the end: The final uncovered bake helps the sauce thicken slightly and allows the flavors to deepen beautifully.
• Ghee vs Oil: Use ghee for a richer, shahi flavor and oil for a lighter version. I prefer using oil in the recipe.
• Storage tip for leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave, adding a splash of cream or milk if needed to bring back the creamy texture.

Related Recipes

1. Homemade Naan
2. Tandoori Roti
3. Mughlai Aloo Lajawab

Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!