Baked Vegetables in Spinach Sauce
by Tarla Dalal
Added to 308 cookbooks
This recipe has been viewed 87865 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.
For the spinach sauce- 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.
How to proceed- 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.
Baked Vegetables in Spinach Sauce Video by Tarla Dalal
Baked Vegetables in Spinach Sauce recipe with step by step photos
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Baked vegetables in spinach sauce is made of 1 cup chopped spinach (palak), 2 tbsp butter, 2 tbsp plain flour (maida), 2 cups milk, salt and to taste, 2 cups mixed boiled vegetables, (french beans , carrot , green peas and cauliflower), salt and to taste, 1 tbsp fresh cream and 1/4 cup grated processed cheese.
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The boiled mixed vegetables for this recipe should be well cooked, but not mushy.
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Use the spinach puree immediately to get the perfect green colour of the spinach sauce.
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While making spinach sauce, after adding the plain flour remember to sauté continuously to avoid lump formation.
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Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing.
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The leaves should look fresh and tender, and not be wilted or bruised.
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Avoid those that have a slimy coating as this is an indication of decay.
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Also check for dirt especially in between the thick stems.
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To make spinach puree, pour ¼ cup of water in a kadhai and allow it to boil.
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Add 1 cup chopped spinach (palak).
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Sauté on a high flame for 1½ minutes or till the spinach is soft.
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Remove from the flame, allow it to cool.
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Blend in a mixer to a smooth purée. Keep aside.
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To make spinach sauce, heat 2 tbsp butter in a broad non-stick pan.
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Add 2 tbsp plain flour (maida).
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Sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add 2 cups milk.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add salt to taste.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
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Add the prepared spinach purée.
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Mix well and cook on a medium flame for 1 minute, while stirring continuously.
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Switch off the flame, add the pepper powder to taste and mix well. Keep the spinach sauce aside.
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For the mixed vegetables, you can boil each vegetable separately or boil them together in one deep pan. We need 2 cups mixed boiled vegetables (french beans, carrot, green peas and cauliflower) in all. First we need 1/2 cup diagonally cut and boiled French bean.
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Then we need 1/2 cup boiled green peas.
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We also need 1/2 cup boiled cauliflower florets.
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We also need 1/2 cup diagonally cut and boiled carrots.
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To make baked vegetables in spinach sauce recipe | Indian style baked vegetables with spinach and cheese | easy vegetarian dinner, add the prepared spinach sauce in a broad non-stick pan.
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Add 2 cups mixed boiled vegetables (french beans, carrot, green peas and cauliflower) to it.
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Add salt to taste.
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Add pepper powder to tastel
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Add 1 tbsp fresh cream. This adds luscious texture to the baked vegetables.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Pour in a 175 mm. (7") baking dish.
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Sprinkle 1/4 cup grated processed cheese all over it.
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Bake in a pre-heated oven at 180°C (360°F) for 10 to 15 minutes.
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Serve baked vegetables in spinach sauce recipe | Indian style baked vegetables with spinach and cheese | easy vegetarian dinner immediately.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 320 cal |
| Protein | 11.2 g |
| Carbohydrates | 19.7 g |
| Fiber | 4.5 g |
| Fat | 18.7 g |
| Cholesterol | 48 mg |
| Sodium | 210.3 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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