Mexican Breakfast Casserole

INGREDIENTS
200 gms paneer
¾ cup boiled corn
Salt to taste
Crushed black pepper to taste
¼ cup nachos
¼ cup chopped tomato
½ cup boiled red kidney beans
Mozzarella cheese as required
For marination
1 cup sweet potato slices
1 ½ cup potato slices
Salt to taste
Crushed black pepper to taste
½ tsp cumin powder
½ tsp coriander powder
1 tsp olive oil
For sauce
1 tbsp oil
½ tsp cumin seeds
1 tsp chopped ginger
1 tsp chopped garlic
Salt to taste
½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp chopped onions
1 tsp red chilli powder
1 cup tomato puree
For garnishing
Chopped coriander as required
Fried roti strips as required
Nachos as required
Spring onion green stalk as required
PROCESS
For marination; in a bowl add sweet potato slices, potato slices, salt, crushed black pepper, cumin powder, coriander powder, olive oil and mix well. Let it rest for some time.
To make the sauce heat oil in a pan and add cumin seeds, chopped ginger, chopped garlic, salt, turmeric powder, cumin powder, coriander powder, chopped onions, red chili powder, tomato puree and mix well.
Chop paneer into slices.
On a bake dish add sweet potato and potato mixture, add the prepared sauce on it followed by boiled corn kernels, salt, crushed black pepper and crushed nachos.
Make one more layer of the prepared sauce and arrange the slices of the paneer.
Now add chopped tomato, salt, boiled red kidney beans, prepared sauce and grated mozzarella cheese.
Now bake the prepared casserole for 10 to 12 minutes at 170 degree Celsius. Once baked remove from the oven.
Garnish it with chopped coriander, fried roti strips, nachos and spring onion stalk.