Ingredients
Ingredients
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Cooking Steps
Preparation
Chop up the capsicum and tomato. Set aside.
Purée the remaining tomatoes.
Pressure cook aubergines, remove skin and chop.
Chop paneer cubes into small pieces.
Heat some olive oil and sauté garlic paste.
Add chilli powder, paneer, aubergine and oregano. Cook for 10 minutes.
Add tomato purée and bring to a boil; then simmer till the water evaporates and it thickens.
Add basil, salt and pepper as required.
Grate the pizza cheese and Gouda. Mix the two together.
Spread a layer of the cooked vegetables in a round baking dish.
Next, spread a layer of grated cheese and capsicum.
Spread Amul cream cheese on a roti and place it cheese side down in the baking dish. Tear up another roti to cover any gaps present.
Repeat the cooked vegetable, cheese, capsicum and roti layers twice more. Top the last roti with another layer of cooked and fresh vegetables.
Tear up a cheese slice over the top; then decorate with drops of cream cheese, ketchup and olives.
Bake at 180°C for 10-15 minutes.