Baked Vegetables in Spinach Sauce
by Tarla Dalal
Added to 261 cookbooks
This recipe has been viewed 30714 times
Baked Vegetables in Spinach Sauce is a sumptuous preparation of assorted vegetables in a creamy sauce that is reinforced with spinach puree. The spinach adds a new dimension to the white sauce, making it more colourful and tastier too. Myriad veggies add flavour, crunch and a delightful splash of colours to this dish, which is a perfect accompaniment for garlic bread.
- Pour ¼ cup of water in a kadhai, allow it to boil.
- Add the spinach and sauté on a high flame for 1½ minutes or till the spinach is soft.
- Remove from the flame, allow it to cool and blend in a mixer to a smooth purée. Keep aside.
- Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the spinach purée, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the pepper powder and mix well.
- Combine the prepared spinach sauce, boiled vegetables, salt, pepper and cream, mix well and cook on a medium flame for 1 t o2 minutes, while stirring occasionally.
- Pour in a 175 mm. (7") baking dish and sprinkle the cheese all over and bake in a pre-heated oven at 180 °c (360 °f) for 10 to 15 minutes.
- Serve immediately.
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