Paneer and Farro Casserole Recipe

Name: Paneer and Farro Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Raw Cashew Nuts; 1 teaspoon Garlic Paste; 1 teaspoon Ginger Paste; 1- 1/2 teaspoon Turmeric Powder; 1 teaspoon Coriander Powder; 1 teaspoon Cumin Seeds; 1 teaspoon Garam Masala; 1 teaspoon Chili Powder; 1/2 cups Low Fat Milk; 3/4 cups Water; 1 teaspoon Salt; 1 whole Cinnamon Stick; 1 cup Yellow Onions, Chopped; 1 cup Tomatoes, Chopped; 2 cups Paneer/cottage Cheese (cubed); 2 cups Cooked Farro; 1/4 cups Juliened Carrots; 1 Tablespoon Chopped Cilantro

Servings: persons

1 cup Raw Cashew Nuts
1 teaspoon Garlic Paste
1 teaspoon Ginger Paste
1- 1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Seeds
1 teaspoon Garam Masala
1 teaspoon Chili Powder
1/2 cups Low Fat Milk
3/4 cups Water
1 teaspoon Salt
1 whole Cinnamon Stick
1 cup Yellow Onions, Chopped
1 cup Tomatoes, Chopped
2 cups Paneer/cottage Cheese (cubed)
2 cups Cooked Farro
1/4 cups Juliened Carrots
1 Tablespoon Chopped Cilantro

1
Preheat the oven at 375 F.
2
Combine cashew nuts, garlic, ginger, turmeric powder, coriander powder, cumin seeds, garam masala and chili powder in a food processor and grind as finely as possible.
3
Then add milk and water and process again into a smooth paste.
4
Put this paste into a bowl and then mix in the salt properly.
5
Into an 8x8-inch baking dish layer it with 1/4 cup of the ground cashew paste.
6
Put the cinnamon stick in the middle of the baking dish.
7
Then layer on the onions and then the tomatoes.
8
Then layer on the paneer and then spread the cooked farro over the top.
9
Lastly, layer it with the remaining cashew nut paste.
10
Top it with carrots.
11
Cover the baking dish with aluminum foil properly and put it in the bottom rack in the oven.
12
Bake it for 35 minutes.
13
Garnish with cilantro and serve hot.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Raw Cashew Nuts, 1 teaspoon Garlic Paste, 1 teaspoon Ginger Paste, 1- 1/2 teaspoon Turmeric Powder, and more.

Yes, Paneer and Farro Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paneer and Farro Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions