Ingredients:

• Paneer – 200 gms (sliced into thin horizontal slabs)
• Paneer – 1 tbsp (grated)
• Potatoes – 2 (boiled, peeled and cut into thinly sliced rounds)
• Large Capsicum – 1 (sliced into thin strips)
• Thick White Sauce – 1.5 cups
• Bread – 2 slices (ground to crumbs)
• Green chillies – 2 (crushed)
• Spring onion – 1 (finely chopped)
• Black Pepper Powder – 1 tsp
• Sugar – 1/2 tsp
• Salt to taste
• Butter – 1 tbsp
• For Thick White Sauce:
• Plain flour – 2 tbsp
• Butter – 1/2 tbsp
• Milk – 1.5 cups
• Grated Cheese – 1 tbsp
• Salt and Pepper to taste

Method:

1. Dry roast flour in a heavy pan. Remove and keep aside to cool.
2. Mix cooled flour in milk till smooth and lumpless.
3. Heat milk in pan and add butter.
4. Add milk paste, cheese, salt and pepper. Stir continuously till the mixture boils and becomes thick like a sauce.
5. Grease an oven proof casserole generously with butter.
6. Place a layer of potato slices to cover the bottom.
7. Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce.
8. Place a layer of paneer slabs over it. Season as for potato layer.
9. Repeat till potato and paneer is used up.
10. Sprinkle the capsicum and repeat seasoning.
11. Mix the spring onion and green chillies in the remaining sauce.
12. Pour over the capsicum to cover fully.
13. Sprinkle the bread crumbs evenly.
14. Bake in a preheated oven at 250 degrees C for 20 mins or till top layer is golden brown.

Recipe courtesy of Saroj Kering