Baked Spinach Pancakes In Tomato Gravy
by Tarla Dalal
Added to 399 cookbooks
This recipe has been viewed 45583 times
Lovely spinach pancakes served with spicy tomato gravy.
- Put the spinach to cook with very little water.
- When cooked, blend in a liquidiser.
- Mix the flour, ghee, salt and milk. Add half of the spinach puree and mix well.
- Prepare pancakes on a non-stick frying pan using a little ghee.
- Heat the butter and fry the onion for 1 minute.
- Add the remaining ingredients along with the remaining spinach puree.
- Heat the oil and fry the onion and garlic for 1 minute.
- Add the tomatoes, sugar and chilli powder and cook until soft. Blend in a liquidiser.
- Spread a little tomato gravy at the bottom of a greased baking dish. Put a pancake in the dish, spread some vegetables and a little gravy on top.
- Repeat and build up layers of pancakes, vegetables and gravy in this manner.
- Finally, cover with the cream and top with grated cheese.
- Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
- Serve hot.
- Take french beans, carrots, green peas, potatoes, cauliflower as the mixed vegetables.
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