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Oven Baked Mixed Vegetable Paneer Curry Casserole

A royal, creamy, and flavorful vegetable-paneer curry that’s baked instead of cooked on the stovetop — making it rich yet hands-off and perfect for weekend meals or parties.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 people
Calories 370kcal
Author Sushma Iyer

Ingredients

For Roasted Vegetables

  • 1 cup (200 gms) mixed vegetables carrots, beans, peas, bell peppers, chopped into even pieces
  • 1 cup (200 gms) paneer cut into cubes
  • 1 tbsp oil
  • Pinch of red chilli powder, turmeric powder, and salt

To Grind

  • 10 Cashews soaked in warm water for 10 minutes
  • 1 Small Onion roughly chopped
  • 1 Large Tomato roughly chopped
  • 1-inch piece Ginger
  • 4-5 Garlic Cloves

For Curry Base

  • 1 cup Thick Curd (Yogurt) whisked well
  • 2 tbsp fresh cream
  • 1 tbsp oil
  • Few saffron strands soaked in 1 tbsp warm milk or cream

Spices

  • 1.5 tsp Coriander powder
  • 1 tsp Cumin powder
  • ½ tsp Garam masala
  • ½ tsp Kashmiri red chilli powder
  • ¼ tsp Turmeric powder
  • 1/2 tsp Cardamom powder optional, for aroma
  • Pinch of kasuri methi
  • Salt to taste
  • 1 tsp sugar optional, to balance flavors

For Garnish

  • A drizzle of fresh cream
  • Finely chopped coriander
  • Sliced almonds or pistachios
  • Fried onions optional

Instructions

Step 1 - Roast the Vegetables

  • Preheat the oven to 180°C (350°F).
  • In a baking dish, add chopped carrots, beans, peas, bell peppers, and paneer cubes.
  • Drizzle with 1 tbsp oil, then sprinkle red chilli powder, turmeric powder, and salt.
  • Mix well and spread evenly.
  • Bake for 15 minutes, stirring once or twice in between for even roasting. Set aside.

Step 2 - Prepare the Curry Base

  • In a mixer, grind soaked cashews into a smooth paste. Set aside
  • In the same jar, grind onion, tomato, garlic, and ginger into a fine paste. Set aside
  • In a bowl, whisk curd really well until smooth.
  • Add both pastes to the curd and mix until well combined.
  • Add cream, oil, and all spices (coriander, cumin, red chilli, turmeric, garam masala, cardamom, kasuri methi, salt, sugar) and mix thoroughly.
  • Stir in the saffron milk for that classic Shahi aroma and color.

Step 3 - Bake the Gravy

  • Pour the prepared mixture into a 7×7 inch oven-safe casserole dish.
  • Cover tightly with aluminum foil and bake for 18 minutes at 180°C (350°F).
  • Do not stir while it bakes.
  • After 18 minutes, remove from the oven — the sides will be bubbly, and the curd might look slightly split.
  • Spoon test: Run the back of a spoon gently over the surface; if it leaves a clean line like custard, it’s perfectly cooked.
  • Whisk gently to form a smooth, creamy gravy.

Step 4 - Combine and Finish

  • Add the roasted vegetables and paneer to the gravy and mix gently.
  • Return to the oven, uncovered, and bake for another 15 minutes to let the flavors meld beautifully.
  • Garnish with a drizzle of fresh cream, sliced nuts, fried onions, and chopped coriander before serving.

Notes

  • Always whisk the curd well before adding any ingredient — this prevents curdling.
  • Avoid overbaking or stirring the curd while it’s hot; both can cause splitting.
  • If your curd does split, don’t worry — whisking after baking will bring it back to a smooth consistency.
  • Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of milk or cream.

Nutrition

Calories: 370kcal | Carbohydrates: 19g | Protein: 13g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 71mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2751IU | Vitamin C: 14mg | Calcium: 388mg | Iron: 1mg
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