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Baked Potato and Paneer Casserole

Baked Potato and Paneer Casserole


Serves 5 


  • 2 cups of paneer 
  • 4 large baking potatoes 
  • 3 tablespoons of chopped leeks 
  • 3 tablespoons of olive oil 
  • Salt and black pepper to taste 


  1. Start with a covered casserole dish. 
  2. Peel the four large baking potatoes and slice into wedges. 
  3. In a mixing bowl, toss the potatoes with the leeks, olive oil, salt and pepper and place in the casserole dish. 
  4. Cover and bake at 350 °F for 45 minutes. 
  5. Remove the lid and sprinkle the freshly-pressed panir over the top of the potatoes. 
  6. Bake for 15 more minutes, until the panir is lightly roasted. 
  7. Serve hot. 

An Ayurvedic Thanksgiving Dinner 



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