Baked Spinach with Corn
by Tarla Dalal
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Added to 213 cookbooks
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A soft layer of potato and paneer topped with a mouth-watering spinach and corn layer, garnished with tangy tomato slices – if that does not sound tempting enough, the best part is yet to come – the whole arrangement is topped generously with cream and cheese and baked to perfection. Indeed, the baked spinach with corn is a gourmet preparation befitting a king’s menu, yet so simple you can make it in your own kitchen and present it proudly to your family and guests.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies and tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the spinach, salt and corn, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Grease a 150 mm. (7”) baking dish using butter, add the potato layer mixture and spread it to make an even layer.
- Pour the milk over the potato layer, spread the spinach and corn layer mixture in the centre of the baked dish.
- Arrange the tomato slices surrounding the spinach and corn layer.
- Spread the cream and sprinkle the cheese evenly over it.
- Bake in a pre-heated oven at 180°c (360°f) for 15 minutes or microwave on high for 4 to 5 minutes.
- Serve immediately.
- Instead of spinach, you can also use mixed boiled vegetables.
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